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.