I’m avoiding wheat for the kiddo for her first couple years & am trying to avoid giving her crappy filler food so I’ve had to dive into the terrifying world of paleo/gluten free baking. I don’t know if this recipe fits those descriptions perfectly, but for my baby food purposes it’s a definite win. She likes them. I like them. Yay delicious snacks!
1 cup cooked sweet potatoes (I just bake one in its skin for 45 minutes, then it rolls right out of the skin)
1/4 cup liquid coconut oil
1/4 cup peanut butter
1 teaspoon baking soda
10 tablespoons coconut flour
Pre heat oven to 350 degrees.
Whisk the eggs, cream in the sweet potato, then mix all ingredients together into a smooth paste.
Spread dough mixture over a parchment lined baking sheet about 1/4 inch thick.
Cook for 20 minutes
Cut the dough into whatever size works for your kiddo. I used a pizza cutter to do it. Worked like a darn.
Toss back in the oven for another 20.
That’s it! Easy enough to cut the recipe in half if you don’t need a whole tray’s worth. I just find most sweet potatoes are about a cup and this makes my life easy. Plus, I have no problem tossing some in the freezer and then, once thawed, toasting them in the oven again.
I’ve also made the recipe with no peanut butter, with cheese instead of peanut butter…there’s a whole of variations that are possible here. If you come up with some fantastic way to quirk it let me know in the comments!