For the dry ingredients, I combined almond flour, unmodified potato starch (
sweet potato flour works well too), baking soda, cinnamon, ginger, nutmeg, allspice, and sea salt.
Not exact matches
I did today, which was so awesome!!!! My blender was broken and sent back to repair, so i had to do everything manually, from smashing the
sweet potato & dates, crushing the nuts (I used hazelnut) into
flour (this one was hard, so finally its more like bits...), and left out for the agave syrup (was so
sweet for me already), though it was lots of
work but just so great!
In a large bowl or on a
floured work surface, add 3/4 of the
flour mixture to the
sweet potato and create a well in the middle.
The
sweet potato gnocchi recipe itself is pretty straightforward — cook
sweet potatoes, rice them, add
flour, stir in an egg and
work the dough until it's no longer sticky.
you think this recipe would
work if I substituted
sweet potato flour for the coconut
flour, grassfed butter or ghee for the coconut oil and flax milk for the coconut milk
Tapioca and regular
sweet potato flour will most likely also
work, while I have yet to test water chestnut
flour or coconut
flour.
Though I chose to use their
sweet potato flour, I do not see why Anti-Grain's apple and (or) butternut squash
flour would not
work just as well.