LowProRecipes.com
Categories
Bear paws
Yield
Number of servings: 16
Serving size: 1 cookie
Ingredients
- 1 large sweet potato (about 450 g or 1 cup of pureed flesh)
- 1/3 cup (75 ml) butter
- 1 Tbsp (15 ml) vinegar
- ¼ cup (60 mL) lightly packed brown sugar
- ¼ cup (60 ml) molasses
- 1 ½ tsp (7.5 ml) baking soda
- ¼ tsp (1 ml) cinnamon
- ¼ tsp (1 ml) ground nutmeg
- ¼ tsp (1 ml) ground ginger
- 180 g Wheat starch (0454 or 2203)
- 20 g pastry flour
- 2 tsp (10 ml) baking powder
- ½ tsp (2.5 ml) xanthan gum
- 3 Tbsp (15 g) psyllium husks
Preparation
- Preheat the oven to 400F (200C). Place the grill at the center of the oven. Line a baking sheet with parchment paper.
- Cut the sweet potato into 2 and place on a plate, flesh side down. Bake in the microwave for 7-9 minutes or until you can easily mash the flesh. Let cool for 5 minutes.
- In a large bowl, melt the butter (microwave for 1 minute).
- Using a spoon, scrape the flesh of the sweet potato, measure 1 cup and add it to the melted butter. Using a fork, mash the flesh. Stir in the vinegar. Add brown sugar, molasses, baking soda and spices. Mix well.
- Sprinkle with cornstarch, baking flour, baking powder, xanthan gum and psyllium. Mix well.
- Spoon 2 Tbsp (30 ml) of dough. Form an oval about 0.5 cm thick. Repeat to get 16 cookies. Using a knife, make 3 small incisions on each biscuit to mimic the shape of a paw. Bake for 9-10 minutes, or until tip of knife comes out clean.
Adapted from Cuisine Futée
Nutritional facts
-
Energy119 kcal
-
Protein0.5 g
-
PHE28 mg
-
TYR19 mg
-
LEU37 mg
-
VAL30 mg
-
ILE24 mg
-
MET11 mg
-
LYS24 mg
-
Energy1902 kcal
-
Protein7.4 g
-
PHE445 mg
-
TYR307 mg
-
LEU588 mg
-
VAL483 mg
-
ILE377 mg
-
MET183 mg
-
LYS382 mg
© Genevieve Lafrance 2024