Ingredients:
- 1/2 cup apricot purée
- 2 very ripe medium size bananas
- 1 medium size roasted sweet potato
- 2 eggs (I only use organic free range eggs...happy hens= happy me)
- 1/3 cup pure coconut oil
- 1 cup almond meal/flour
- 1 cup oat flour (I ground up organic old fashioned oats in my magic bullet to make oat flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp real vanilla extract
- To make apricot purée: place approximately 15 dried organic (unsulphured) apricots inside a sauce pan. Add enough filtered water to cover the apricots. Bring to a boil. Turn down heat and allow to simmer until apricots look plump and soft enough to mash with a fork. They should have absorbed most of the water by this point. Measure out 1/2 cup of mashed apricot for the recipe.
- To make roasted sweet potato: scrub a medium size sweet potato and place onto aluminum foil on a baking pan. Bake at 375 F for at least an hour. This allows the sugars in the sweet potato to caramelize. You should see juices oozing out and it should be very soft when poked with a fork. Cool and remove skin before mashing. The skin should fall off easily.
- Combine apricot purée, mashed sweet potato and mashed banana in a large bowl. Blend until smooth.
- Add in melted coconut oil, eggs and vanilla. Blend.
- In a separate bowl, combine almond flour, oat flour, baking powder and salt.
- Add dry ingredients to wet ingredients and stir until just combined.
- Pour into an 8 x 11 inch greased baking pan or glass dish. I used coconut oil for greasing. Bake at 350° F for approximately 40 minutes.
Allow to cool until warm to the touch. Then cover tightly with aluminum foil and allow to cool completely (couple of hours). This seals in the moisture. Cut into bars and enjoy!!! Best stored in an airtight container in the refrigerator.
Tip! To make this recipe gluten free, simply use gluten free oats.
She loves it! I win! |
Tip! Add in 1/4 cup of hemp seeds to up the nutritional value even more.
Let us know how your healthy snack bars turn out!
P.s. We will be working on a nut free vegan version and a chocolatey version...Mmmmm....stay tuned!