MAKE 16 BARS
Crust:
Quinoa flakes, 3/4 cup
Coconut OR almond flour, 1/4
Unsalted shelled pistachios, 1/4 cup
Unsalted macadamia nuts, 1/4 cup
Cinnamon, 1 tsp.
Grated orange zest, 1/2 tsp.
Sea salt, 1/4 tsp.
Coconut sugar OR xylitol, 1-2 tbsp.
Coconut OR olive oil, 2 tbsp.
Filling:
Sweet potatoes, with skin on, 500 g
Organic eggs, beaten, 2
Plain yogurt, 1/3 cup
Coconut sugar OR xylitol, 1-2 tbsp.
Grated orange zest, 1/2 tsp.
Ground cardamom, 1/2 tsp.
Ground ginger, 1/2 tsp.
Freshly ground nutmeg for dusting
Instructions:
For the crust, preheat the oven to 180 degrees Celsius. Lightly oil a 20-cm square baking pan. Put the quinoa flakes, coconut flour, pistachios, macadamia nuts, cinnamon, orange zest, and salt in a food processor and pulse until texture resembles coarse cornmeal. Add the coconut sugar or xylitol, and coconut or olive oil and pulse until the ingredients are evenly combined but the texture is still crumbly.
Transfer the mixture to the preheated pan and press it evenly and firmly into the bottom of the pan. Bake for 15 minutes, until set. Keep the oven on.
Meanwhile, make the filling. Put the sweet potatoes into the food processor (I like to eat the skin, but you may scoop out the flesh and discard the skin). Add the eggs, yogurt, sugar, orange zest, cardamom, and ginger and process until smooth.
To assemble and bake the bars, pour the filling over the crust and smooth the top with a spatula. Sprinkle with nutmeg. Bake for 25 minutes, until the filling is set and just beginning to pull from the outside of pan. Let cool completely on a rack, then cover and refrigerate for at least 2 hours before cutting into 16 squares.
TIP: Freeze the bars and enjoy as a post-workout snack accompanied by a cup of cottage cheese on side.
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Adapted from: Dr. Andrew Weil
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