Sweet Potato and Coconut Bars
These sweet potato and coconut bars are full of goodness to keep you feeling full throughout the day without the addition of any refined sugar, gluten and dairy.
These are a favourite morning or afteroon tea snack for my 18 month old son Maxy. I love that I can store them in the freezer and pull one out a time. It defintely makes life easier having a few healthy snack options on hand.
Sometimes I spread a little coconut yogurt and top with sliced banana’s which we both love.
Enjoy x
Ingredients
- 300g sweet potato, skin on
- 280g (2 cups) almond meal
- 35g (1/2 cup) dessicated coconut
- 1 teaspoon ground cinnamon
- 2 teaspoon baking powder
- 4 eggs
- 30g (1/4 cup) coconut oil
- 2 tablespoons flax seeds
- 30g (1/4 cup) maple syrup, honey or rice malt syrup (optional)
Directions
- Preheat oven to 180 degrees and line a square 20cm pan with baking paper
- Grate sweet potato. (TM speed 7, 5 seconds)
- Add all ingredients to your food processor or Thermomix and mix until combined (TM speed 5, 10 seconds)
- Pour the mixture into the lined pan an bake for 35 minutes or until a skewer inserted in the middle comes out clean.
- Remove from oven and allow to cool in the pan for 5 minutes then transfer to a wire rack to cool completely
- Cut into bars and store in an airtight container
This can be stored in the freezer.
