![]() Pour mixture into the prepared pan and smooth the top with a rubber spatula. Mix just enough to moisten, then fold in the nuts and chocolate chips, if using. Sift in the flour, baking powder, salt, cinnamon, ginger and allspice. ![]() A few tiny chunks of sweet potato are okay. In a large bowl, mix together the sweet potato, oil, sugar, brown sugar, nondairy milk, and vanilla until smooth. Spray the bottom of the covered pan with a little nonstick cooking spray. Line an 8 x 8-inch square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Seriously delicious and best of all, vegan! From the latest book Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.ģ/4 cup cooked, well-mashed, orange-colored sweet potatoġ/2 cup canola oil ġ 1/4 cups unbleached flourġ/2 cup toasted chopped pecans or walnuts ![]()
0 Comments
Leave a Reply. |