Ingredients
The following ingredients have 21 Servings
- ½ cup + 3 tbs Unsweetened Vanilla Almond Milk
- 96g (½ cup) Granulated Erythritol
- 82g (⅓ cup) Unsweetened Applesauce
- 1 tsp Liquid Stevia Extract
- ½ tsp Vanilla Paste
- 120g (1 cup) Oat Flour
- 102g (¾ cup) Sweet White Sorghum Flour
- 40g (¼ cup, packed) Arrowroot Starch
- 2 tsp Double-Acting Baking Powder
- ¼ tsp Salt
- ¼ tsp Xanthan Gum
- ⅛ tsp Ground Turmeric ((optional, just for color))
- Powdered Erythritol ((for dusting AFTER baking))
Instruction
- Preheat the oven to 350 degrees Fahrenheit, line a cookie sheet with parchment paper, and prep a large pastry bag with large round tip in a tall glass for easy filling.
- In a large bowl, whisk together the almond milk, erythritol, applesauce, stevia extract, and vanilla paste.
- In a small bowl, whisk together the oat flour, sorghum flour, starch, baking powder, salt, xanthan gum, and turmeric. Dump over the wet ingredient and fold together until completely even.
- Scoop mixture into the prepared piping bag and pipe 4″ lines onto the prepared cookie sheet. Pipe the fingers 2″ apart as they will spread a tiny bit. Bake for ~9-10 minutes, or until the fingers are firm when tapped.
- Slide ladyfingers onto a wire cooling rack, dust the fingers with powdered erythritol, and let cool completely.