Photo by Karen K. Will
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 4 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1/4 cup (half stick) organic butter, cold and cubed
- 3/4 cup cooked, mashed organic sweet potatoes
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2/3 cup organic whole milk
- 1 teaspoon dried rosemary
Directions
- 1. Heat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- 2. Into a medium bowl, sift the flours, baking powder, and salt together. Using a pastry blender, cut in the butter until a coarse meal forms.
- 3. Into a large bowl, combine the sweet potatoes, maple syrup, vanilla, and almond extract; beat thoroughly. Beat in the milk gradually on low speed.
- 4. Add the dry ingredients and rosemary to the wet ingredients and stir until well combined.
