Quinoa-Flax Sweet Potato Squares

Okay, I admit it—I’m having a lot of fun trying out non-gluten flours and meals made from seeds and nuts, primarily because I’ve given up worrying about failure. 

My parents grew up during the 1930s Depression and taught me that food should never, ever, be thrown out under any circumstances. “Think of all the starving children in the world,” my mother used to say.  I wasn’t sure that even a starving child would want to eat horrible canned spinach, but I managed to pick up a lot of food guilt from such admonitions.  And the trouble with recipe experimentation is that failure means stuff ends up in the garbage.  Guilty!

Well, I’ve stepped away from the guilt.  Yes, I have.  It’s still there, but it’s a shadow of its former self.   In fact, one of these days, I’m going to tell you about my first attempt at a gluten-free yeast bread.  Promise.

Today, however, I’m reporting on a success: tasty, moist, rich, dense, and very filling squares.  I made 12 squares because I was serving them as part of a lunch for a meeting.  Otherwise I would have made 16 to keep the portions small.  

Printer-friendly recipe

Makes 12 (or 16) squares

Ingredients

  • 1 cup brown rice flour
  • ½ cup flaxseed meal (not flax seeds)
  • ½ cup quinoa flour
  • ½ cup potato starch
  • ½ cup artificial sugar
  • 2 tbsp. tapioca starch
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • 2 eggs
  • 1 cup sweet potato puree
  • 3 tbsp. unsweetened applesauce
  • 1 tbsp. canola or olive oil
  • 1 – 1½ cup unsweetened soy milk or other alternative milk, as needed
  • Cooking spray

Directions

  1. In a medium bowl, whisk together dry ingredients: rice flour, flaxseed meal, quinoa flour, potato starch, artificial sugar, xanthan gum, baking powder, baking soda, salt, and spices.
  2. In a large bowl, mix eggs, sweet potato puree, applesauce, oil, and 1 cup of the milk until smooth.
  3. Gradually mix dry ingredients into wet ingredients.
  4. If batter begins to form a ball, add in additional milk, as needed. (I needed the full 1½ cups.) Batter will be thick.  
  5. Spray 9″ x 9″ pan with cooking spray.
  6. Scrape in batter, smoothing the top with a spatula.
  7. Bake in 400° F oven for 30 minutes or until knife inserted in the center comes out clean.

For Weight Watchers:

  • 12 squares: Each square is 4 points on the Points plan and 6 points on the PointsPlus plan.
  • 16 squares: Each square is 3 points on the Points plan and 4 points on the PointsPlus plan. (Why not 5? Beats me.)

Nutritional Information for 12 and 16 squares:

12 squares

  • Calories 221 (70 from fat)
  • Fat 8 g
  • Carbohydrate 29 g
  • Fiber 4 g
  • Protein 9 g
  • Cholesterol 171 mg
  • Sodium 351 mg

16 squares

  • Calories 161 (47 from fat)
  • Fat 5 g
  • Carbohydrate 22 g
  • Fiber 3 g
  • Protein 7 g
  • Cholesterol 128 mg
  • Sodium 263 mg

(Adapted from “Sweet Potato Flax Muffins” by The Dusty Baker.)