Preheat the oven to 350 degrees Fahrenheit, line a cookie sheet with parchment paper, and prep a large pastry bag with large round tip in a tall glass for easy filling.

In a large bowl, whisk together the almond milk, erythritol, applesauce, stevia extract, and vanilla paste.

In a small bowl, whisk together the oat flour, sorghum flour, starch, baking powder, salt, xanthan gum, and turmeric. Dump over the wet ingredient and fold together until completely even.

Scoop mixture into the prepared piping bag and pipe 4″ lines onto the prepared cookie sheet. Pipe the fingers 2″ apart as they will spread a tiny bit.  Bake for ~9-10 minutes, or until the fingers are firm when tapped.

Slide ladyfingers onto a wire cooling rack, dust the fingers with powdered erythritol, and let cool completely.