SWEET POTATO BARS (VEGAN & KID FRIENDLY)
Steps:
- Preheat the oven to 350 degrees F. Line two 9 x 5 loaf pans with parchment and set aside.
- In a small bowl, mix together the flax and water and set aside for 20 minutes.
- In a large bowl, mix together the oats, cooked quinoa, baking powder, salt, cinnamon and nutmeg.
- Mash in the sweet potato, almond butter, maple, flax egg (the flax and water mixture) and vanilla and mix until smooth. Then fold in the dried cherries and coconut.
- Transfer mixture to the two lined loaf pans and smooth the top with a spatula.
- Bake on the center rack for 25 minutes until sides brown.
- Remove and let cool completely in the pan. Once cooled, transfer to a cutting board and cut into squares.
- Meanwhile, melt the chocolate chips in a microwave safe bowl with the coconut oil in 30 second intervals until melted. Stir in the almond butter and mix until very smooth. Drizzle or pipe onto the cut bars.
- Store in an airtight container for 3 - 4 days.
Nutrition Facts : Calories 277 kcal, Carbohydrate 39 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 155 mg, Fiber 6 g, Sugar 16 g, ServingSize 1 serving
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