Craving pumpkin pie but don’t feel like overdoing it? These little four-bite treats taste just like everyone’s favorite fall dessert, but are gluten-free and sweetened with maple syrup. The easy-to-press crust made from nuts, oats and gluten-free flour eliminates the need for rolling and crimping the pie crust.
From a nutritional perspective, one square provides 82% of the recommended daily dose of vitamin A!
Active time: 20 minutes. Total time: 1 hour, 25 minutes, plus cooling time
Sweet potato cake bars
Ingredients
For the crust
- 1/2 cup (60 g) pecans
- 1/2 cup (74 g) gluten-free flour mix (e.g. Bob’s 1-to-1 Baking Mix)
- 1/2 cup (48 g) oatmeal
- 3 tablespoons coconut blossom sugar
- 5 teaspoons coconut oil
- 1/4 teaspoon salt
For the filling
- 1 pound, 10 ounces (737 g) sweet potatoes (about 3 medium ones)
- 1/2 cup (118 ml) canned coconut milk, stirred well
- 1/2 cup (118 ml) maple syrup
- 3 tablespoons gluten-free flour mix (e.g. Bob’s 1-to-1 Baking Mix)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Whipped coconut cream for serving (optional)
Directions
Preheat the oven to 218°C (425°F). Prick the sweet potatoes all over with a fork. Roast on a baking sheet in the center of the oven until tender in the center when pierced with a paring knife, about 45 minutes. Alternatively, heat in the microwave on high until tender. When the sweet potatoes are cool enough to handle, peel, and mash, you will need 3 cups mashed, the rest can be saved for another use. Set aside.
Reduce oven to 177°C (350°F). Spray an 8×8 pan with cooking spray. Blend the crust ingredients in a food processor for 1 minute until finely ground and beginning to clump. Press into the prepared pan and press firmly with the bottom of a measuring cup. Bake until golden brown, 10 minutes.
Rinse and dry the food processor. Add the sweet potatoes and remaining stuffing ingredients to the food processor and process until smooth, about 2 minutes. Pour the mixture into the crust. Bake for 35-40 minutes until the top is set and cracks appear around the edges. Allow to cool completely. Cut into 16 squares. Top each square with dairy-free whipped cream, if desired. Surcharge. Cover and store leftovers in the pan in the refrigerator for up to 5 days.
Servings: 16 | Serving size: 1/16 recipe/1 square
Nutritional values
The post Sweet potato cake bars appeared first MyFitnessPal Blog.
