LowProRecipes.com

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

  • Energy
    119 kcal
  • Protein
    0.5 g
  • PHE
    28 mg
  • TYR
    19 mg
  • LEU
    37 mg
  • VAL
    30 mg
  • ILE
    24 mg
  • MET
    11 mg
  • LYS
    24 mg
  • Energy
    1902 kcal
  • Protein
    7.4 g
  • PHE
    445 mg
  • TYR
    307 mg
  • LEU
    588 mg
  • VAL
    483 mg
  • ILE
    377 mg
  • MET
    183 mg
  • LYS
    382 mg
© Genevieve Lafrance 2022