I was getting a bit bored of having fruit and nuts for snacks consistently and felt that change was in the air.
I made a slight variation of the Nutrition Guru and the Chefs’ sweet potato and oat bars and OMG, it was too good not to share. It is great to have with a cup of tea at home, my husband packed some in for his overnight shift, and I imagine that it would be great in your kiddies’ lunch box as well.
So here you go!
- 2 cups of almond meal (I used my Nutribullet to make the almond meal)
- 1/2 cup rolled oats
- 1/2 cup sultanas or dried cranberries
- 1 tsp cinnamon
- 2 tsp baking powder (choose gluten free baking powder if coeliac or highly sensitive to gluten)
- 1 1/2 cups grated sweet potato (skin included)
- 4 eggs
- 1/4 cup olive or coconut oil
- 1/4 cup honey (optional)
- Handful pumpkin/ crushed seeds for sprinkling
- Pre heat oven to 180 degrees C.
- Grease and line a 20cm x 20cm baking tin with baking paper
- Place almond meal, oats, sultanas or cranberries and baking powder and cinnamon in a large bowl
- Stir well to combine
- Grate the sweet potato and add to the mixture and mix well
- In a separate bowl, whisk the eggs lightly
- Add the oil to the eggs and whisk lightly to incorporate
- Add this mixture to the sweet potato and almond meal mixture, then add the honey or maple syrup
- Stir well to combine all ingredients
- Pour mixture into a greased and lined loaf pan
- Sprinkle with crushed nuts or seeds such as pumpkin or sesame to decorate
- Bake for 35-40 minutes, until brown and a skewer inserted into the middle comes out clean.
- Remove from oven and leave in tin to cool.
- Adapted from The Nutrition Guru and the Chef's Blog (www.thenutritionguruandthechef.com)