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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!

 

Ingredients:

• 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

Method:

1. Pre heat oven to 180 degrees C.
2. Grease and line a 20cm x 20cm baking tin with baking paper
3. Place almond meal, oats, sultanas or cranberries and baking powder and cinnamon in a large bowl
4. Stir well to combine
5. Grate the sweet potato and add to the mixture and mix well
6. In a separate bowl, whisk the eggs lightly
7. Add the oil to the eggs and whisk lightly to incorporate
8. Add this mixture to the sweet potato and almond meal mixture, then add the honey or maple syrup
9. Stir well to combine all ingredients
10. Pour mixture into a greased and lined loaf pan
11. Sprinkle with crushed nuts or seeds such as pumpkin or sesame to decorate
12. Bake for 35-40 minutes, until brown and a skewer inserted into the middle comes out clean.
13. Remove from oven and leave in tin to cool.

- Adapted from The Nutrition Guru and the Chef's Blog (www.thenutritionguruandthechef.com)