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Gluten-Free Sweet Potato and Walnut Squares

Published: October 23, 2015 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 50 Minutes
Serves Serves 16 squares
Gluten-Free Sweet Potato and Walnut Squares
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Average Rating: 5 | Rated By: 2 users

This gluten-free dessert is delightful and nutritious. Sweet potatoes are available all year round, but they are especially heartwarming during cool weather months. This sweet potato and walnut squares are wonderful for breakfast or an afternoon snack. Add some ice cream or whip cream and you will have a delicious dessert

 

 

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Ingredients

  • 1 cup white rice flour
  • ¼ cup buckwheat flour
  • 1 Tbsp. turbinado raw sugar
  • 1 tsp. GF baking powder (preferably aluminum-free)
  • ½ tsp. GF baking soda
  • ¼ melted butter
  • 1 medium size egg, lightly beaten
  • Filing
  • 1 ½ cups cold mashed sweet potatoes
  • ¼ cup turbinado raw sugar
  • 2 mediums size eggs, lightly beaten
  • 2 tsp. GF ground cinnamon
  • ¼ tsp. GF ground nutmeg
  • 1 tsp. pure vanilla
  • Topping
  • 3 Tbsp. cold butter
  • 2 cups chopped raw walnuts
  • ¼ cup turbinado raw sugar
  • ½ tsp. GF ground cinnamon

    • Instructions

  • Preheat oven to 350 F
  • Combine flour, sugar, baking powder and baking soda. Set ¼ cup aside. Add butter and egg and mix until crumbly. Spread into an 8 x 8-inch baking pan lined with parchment paper and lightly press down
  • Whisk filling ingredients until creamy and pour over the crust
  • For the topping; combine butter and reserved flour mixture until crumbly. Stir in walnuts, sugar and cinnamon and then sprinkle over the filling
  • Bake for 50 minutes. Cool before slicing


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