Sweet Potato Pie Bars Leave a comment
Craving pumpkin pie however don’t need to go overboard? These little four-bite treats style identical to everybody’s favourite fall dessert, however they’re gluten-free and sweetened with maple syrup. The simple press-in crust of nuts, oats and gluten-free flour removes the stress of rolling and crimping pie crust.
Nutritionally talking, one sq. provides 82% of the really useful each day consumption of vitamin A!
Energetic time: 20 minutes Whole time: 1 hour, 25 minutes, plus cooling time
Candy Potato Pie Bars
Elements
For the crust
- 1/2 cup (60g) pecans
- 1/2 cup (74g) gluten-free flour mix (akin to Bob’s 1-to-1 Baking Mix)
- 1/2 cup (48g) rolled oats
- 3 tablespoons coconut sugar
- 5 teaspoons coconut oil
- 1/4 teaspoon salt
For the filling
- 1 pound, 10 ounces (737g) candy potatoes (about 3 medium)
- 1/2 cup (118ml) canned coconut milk, properly stirred
- 1/2 cup (118ml) maple syrup
- 3 tablespoons gluten-free flour mix (akin to Bob’s 1-to-1 Baking Mix)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Whipped coconut cream, to serve (non-obligatory)
Instructions
Preheat the oven to 425°F (218°C). Pierce the candy potatoes throughout with a fork. Roast on a baking sheet within the middle of the oven till they’re tender within the center when pierced with a paring knife, about 45 minutes. Alternatively, microwave on excessive till tender. When cool sufficient to deal with, peel and mash the candy potatoes, you have to 3 cups mashed, reserve remaining for one more use. Put aside.
Cut back the oven to 350°F (177°C). Spray an 8-by-8-inch (20-by-20cm) pan with cooking spray. Mix the crust elements in a meals processor till finely floor and starting to clump, 1 minute. Press into the ready pan and tamp down firmly with the underside of a measuring cup. Bake till golden brown, 10 minutes.
Rinse and dry the meals processor. Put the candy potatoes and remaining filling elements within the meals processor and course of till easy, about 2 minutes. Pour the combination into the crust. Bake till the highest is ready, and cracks seem across the edges, 35–40 minutes. Cool utterly. Minimize into 16 squares. High every sq. with non-dairy whipped topping, if desired. Serve. Cowl and retailer the leftovers within the pan within the fridge for as much as 5 days.
Serves: 16 | Serving Measurement: 1/16 recipe/1 sq.
Vitamin (per serving): Calories: 130; Whole Fats: 4.8g; Saturated Fats: 2g; Monounsaturated Fats: 0g; Ldl cholesterol: 0mg; Sodium: 121mg; Carbohydrate: 21g; Dietary Fiber: 1.4g; Sugar: 10g; Protein: 2g
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