Ingredients
- 1 tbs Ener-G Egg Replacer*
- 1/2 cup Unsweetened Almond Milk*
- 1 tsp Stevia Extract
- 1/2 tsp Vanilla Extract
- 82 g (1/3 cup) Unsweetened Applesauce
- 20 drops Natural Orange Food Coloring (I used Natures Flavors)
- 96 g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice)
- 120 g (1 cup) Oat Flour
- 120 g (3/4 cup) Brown Rice Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- Powdered Erythritol, for dusting
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit, line a cookie sheet with parchment paper and prep a large pastry bag with large circle tip in a tall glass for easy filling.
In a large bowl, whisk together the egg replacer powder, almond milk and extracts.
Whisk in the applesauce and food coloring, then whisk in the vanilla sugar.
In a small bowl, whisk together the oat flour, brown rice flour, baking powder and salt. Dump over the wet ingredient and fold together (batter should be thick, light and fluffy, kind of like muffin batter/cupcake batter)
Scoop batter into the prepared piping bag and slowly pipe 4" lines. Pipe the fingers 2" apart, they will spread just a TINY bit, so don't pack them together.
Dust the fingers with powdered erythritol and bake for ~15-18 minutes, or until the fingers are firm when tapped.
Slide ladyfingers onto a wire cooling rack and cool completely.
Notes
*For non-vegans, omit the ener-g egg replacer and use one large egg and reduce the 1/2 cup of almond milk to 1/4 cup.