My recent trip to Hugo's for vegan soft serve ice cream (click here to read the post) inspired me to try and create some vegan ice cream of my own with Japanese sweet potatoes as the base.
Made these for my future in-laws, who will be visiting this weekend. We tried one and they are fabulous. I think toasting the nuts really helped the flavor as well (see my note below).
Using a pumpkin spice pudding mix and pumpkin pie spices, these little cookies are great for an afterschool snack or bedtime treat for your family! Once A Month Mom
After making a deliciously moist pumpkin bread using almond flour, I decided this could be an opportunity for coconut flour to shine. After all, coconut flour certainly does suck up a lot of moisture. Read more...
