Saturday, October 27, 2012

Paleo Sweet Potato Bars

I'm sure I'm among many bracing for Hurricane Sandy, and hoping that all of the hoopla is just the media and government's way of making us feel prepared. Last year in CT we weathered two crazy storms (Irene and a freak Halloween snowstorm) that left our area without power for over a week.

Living without power is certainly inconvenient, and for parents definitely compounded by the needs and resulting angst of kids. For me, though, I think the worst part might be the food situation. I miss not cooking my favorite meals, and I get anxiety and irritated having to rely on canned goods and takeout.

This year I'm trying to think ahead and get a few things together, so I thought I'd share.

I started off by making a big batch of paleo fried chicken, as I had a pack of chicken legs just hanging out, waiting for a purpose. Beyond being today's lunch, I figure we can reheat whatever is left over on the grill. I also have a package of grass-fed ground beef in the freezer, which we can also grill up as burgers.
After making the chicken I turned a bunch of sweet potatoes into today's tasty bar recipe, as I wanted a convenience food that was a bit fresher and healthier than a Larabar.

I adapted this recipe from What Runs Lori's Paleo Sweet Potato Gingerbread Bars. I can't remember if I've plugged her blog yet or not, but if this is the first mention... definitely check her out!

I was very pleased these bars are not based on almond flour, as I'm trying to move away from baking with it so much. I'm letting my stash (rapidly) deplete!

I stuck somewhat closely to Lori's original recipe, but I did fiddle a bit. I basically doubled the yield and didn't want to use 2 cups of coconut flour, for fear of a very dry end result. The flax and coconut flakes I used worked well, and added a little extra texture and flavor to the bars.
Paleo Sweet Potato Bars

3 medium sweet potatoes, mashed (for me this was between 2-3 cups)
4 eggs
1 cup coconut flour
1/2 cup ground flax
1/4 cup raw honey
1 cup water
1/3 cup unsweetened shredded coconut
2 tsp. baking soda
1 tsp. salt
3 tsp. pumpkin pie spice
large handful each of dairy-free chocolate chips and raw walnut pieces

Preheat oven to 375. Combine sweet potatoes and eggs with an electric mixer until smooth. Add coconut flour through water and mix again. Add in remaining ingredients and stir/mix until well-blended.

Pour batter into a greased baking dish, smoothing out the top with a spatula. Bake for 35 minutes, or until the center firms up. Allow to cool before cutting into bars.

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