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On the 12th Day of Vegmas My Vegan love made for me 12 Sweet Potato Cookies, 11 balls of macaroni, 10 slices of California Veggie, 9 Lasagnas Leaping, 8 Truffles Truffling, 7 Slices of gingerbread french toast, 6 Fruity Tartlets, & 5 Peppermint Cupcakes!… 4 pies of wheat, 3 lentil loafs, 2 Snowman Pops & a House made of Gingerbread and candy!
Want the recipe? Check it out down below. If you make it, be sure to hashtag #12daysofveganxmas so we can check ’em out! (:
✦Nina & Randa✦
https://www.instagram.com/ninaandranda
https://www.youtube.com/user/NinaAndRanda
✦Nina✦
https://www.instagram.com/ninanelson/
✦Randa✦
https://www.instagram.com/randanelson/
✦ MR & MRS Vegan ✦
Mrs. Vegan: http:/instagram.com/mrs_vegan
HealthiestVegan: https:/instagram.com/healthiestvegan/
✦ Sweet Potato Cookies ✦
NOTE: This recipe can be tricky because it depends on how wet or dry your baked or steamed hannah or Japanese sweet potato is before mashing. Also, remember the dough should be really dry and cold. Wet and warm dough will be too sticky. If you play too much with this gluten-free dough, it will taste hard and pretty gross lol. Be careful and roll dough minimally. If you decide to use whole-wheat pastry flour, the cookies will be a lot easier to work with. PROTIP: To ensure cutouts keep their form while baking, freeze them on the baking sheet for 10 minutes before putting them in the oven.
DRY
– 1 cup sorghum flour (optional: whole wheat pastry flour)
– 1/2 cup oat flour
– 1/2 tsp baking soda
– 1/2 tsp baking powder
– 1/4 tsp sea salt
– 1/2 tsp cream of tartar (OK to omit)
WET
– 1 cup hannah / Japanese sweet potato, mashed
– 1/2 cup sugar
– 1 tsp vanilla extract
– 1 tsp almond extract
– 1-4 tb nondairy milk (depends wetness of the original sweet potato)
Instructions
1. In a large bowl, mix dry ingredients.
2.. In a mini food processor or hand mixer, puree wet ingredients. Consistency should be very smooth and custard-like with a shiny appearance.
3. Add MOST of the wet mixture to dry mixture; stir softly until combined. Dough will be on the dry side. If it appears TOO DRY, mix the rest of the wet ingredients into the dough. If they dough appears too wet and sticky, add in a bit more flour. Be careful not to overmix!
4. Pat dough into a ball, and refrigerate 30-45 minutes (or overnight) until cold.
5. Preheat the oven to 350F
6. Scoop out heaping a chilled dough, and roll into balls. Keep dough balls chilled while not in use.
7. Lightly flour one sheet of parchment paper. Place dough on paper. Use one sheet of wax paper on top of the dough and roll out dough one ball at a time. Do not press or roll too hard or thin. Dough should be a quarter inch thick.
8. Remove top layer of wax paper, and cut out shapes.
9. Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading.
10. Bake on the center rack for 8-10 minutes for cut-out shapes or very slightly golden brown.
11. Remove from oven, and let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely.
12. Prepare frosting in the meantime.
✦ Sweet Potato Icing ✦
NOTE: This icing is sugar free and very healthy. It’s for folks who don’t normally eat sugar. Everyone else if your family will likely spit it out ;)
– 1 cup sweet potato, mashed no skin
– 2-3 dates, soaked (optional: 1 tb sugar + nondairy milk or maple syrup)
– natural food coloring (optional)
Instructions
1. Soak dates in hot water for 10 mins.
2. Combine sweet potato with soaked and pitted dates (optional: maple sugar + nondairy milk) in a mini food processor and mix until combined. The icing should have a smooth and shiny appearance.
2. Taste, adding more dates or sugar as desired.
✦ Vanilla Icing ✦
– 1 cup powdered sugar
– 1 tb nondairy milk
– 1 tsp vanilla extract
– nondairy milk, if needed
– natural food coloring (optional)
Instructions
1. Stir ingredients together to combine.
2. Add more sugar to thicken the icing or more nondairy milk to thin it out. Ideally, you want the consistency to be a paste-like glaze.
3. Add natural food coloring (optional)
