Vegan Sweet Potato Mooncakes (Autumn Equinox Guide)

Ingredients:

1 medium sweet potato, steamed and mashed 2 tbsp coconut sugar
2 tbsp coconut oil
1 1⁄2 cups gluten-free flour blend

Instructions:

Mix mashed sweet potato with coconut sugar and oil for filling. Shape dough from flour and water, wrap filling inside, and press into mooncake molds. Bake at 350 °F (175 °C) for 20–25 minutes.

Benefits:

A grounding seasonal pastry that nourishes the Spleen and supports stable energy during autumn festivals.