Breakfast Bar
Featured in April 2010 Gluten Free Vitamins Newsletter
These make a great breakfast bar, after school snack and travel food. They are delicious and are packed with nutrients and fiber. Enjoy! They are very kid friendly and you can’t tell they have sweet potato in them.
- Five medium sweet potatoes, cooked, cooled and peeled
- 4 cups of GF oats
- 2 tbsp Salba or chia seeds
- 4 tbsps ground flax seed
- ½ cup pecans
- ½ cup dried fruit (I used Trader Joe’s dried mix of mango, blueberries and cherries)
- 1½ cups maple syrup
- 1 heaping tablespoon pumpkin pie spice
- ¾ cup almond or milk of choice
- salt to taste
- 1 tbsp butter or coconut oil
- Combine all ingredients except oats in the food processor.
- When the mix is well blended but still has some chunks in it, transfer it to another bowl and mix with the oats.
- Press mix into 9x13 greased baking pan and bake at 400 degrees for 30 minutes.
|
|
|
