If you’ve been following along this year, you know that I always try to make it a point to recreate traditional recipes as gluten-free / paleoish versions. And in my determination to make these Ube Crinkle Cookies for the holidays, I some how managed to F* these bad boys up.
The original recipe called for butter, and I decided to use coconut oil, not thinking that the consistency and stability factors for each are so different. I later realized that coconut oil melts a hell of a lot quicker than butter, and does not have the same properties to hold the cookie shape (for this recipe at least).
But I managed to save the batter and make what I call Ube Crinkle Bars, although they do not resemble crinkle cookies at all (HA). I like to call this recipe a happy accident 🙂
A few quick notes before you get started:
- Suncore Foods Purple Sweet Potato powder, isn’t much of a purple dye if you’re looking for that traditional purple ube hue. But I just added a few tablespoons to the batter anyway and sprinkled the top of the bars to give that purple effect.
- The batter will turn a light, lavender purple since there aren’t any artificial dyes, so don’t freak out. You can add purple dye too it if you really want to, but it’s not necessary.
- Purple sweet potatoes are now in season and can be found at Whole Foods, Sprouts, and Costco.
- Ube halaya recipe can be found HERE
- Coconut palm sugar is unrefined and slightly less sweeter than granulated sugar.
And that’s it for now! I hope you enjoy the recipe and be sure to tag me on Instagram and Pinterest via @fullasamother #fullasamother.
Happy baking!
-Jazz
UBE CRINKLE BARS (Gluten free, Dairy Free)
Ingredients
- 1 ½ cups Bob’s Redmill 1:1 Baking Flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 cup coconut palm sugar
- ½ cup coconut oil at room temperature
- 1 large egg at room temperature
- ½ cup ube halaya jam see recipe here
- 2 tablespoons purple sweet potato powder plus more for garnish
- ½ teaspoon pure coconut extract
- ½ teaspoon pure vanilla extract
- Confectioners’ sugar for garnish
Instructions
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Position a rack in the center of the oven and preheat the oven to 350°F. Line an 8×8 square pan with parchment paper (the bottom and all 4 walls of the pan).
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In a medium bowl, whisk together the gluten free flour, baking powder, and salt.
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In a large bowl, whisk coconut sugar, coconut oil, and egg until fully combined. Add ube halaya purple sweet potato powder, coconut and vanilla extracts, and whisk until fully combined.
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Pour the batter into the pan and tap the pan on the counter to remove the air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. When the ube bars are ready, remove from the oven, and allow the bars to cool for 15-20 minutes on a cooling rack.
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Remove cake from the pan and discard the parchment paper. When the cake is cool to the touch, sprinkle with confectioners sugar, then a light sprinkle of the purple sweet potato powder. Cut the cake into even squares, and serve.
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Store in an air-tight container at room temp for up to 3 days.