Sweet Potato Granola Bars (Gluten Free + Vegan)
Author: 
Recipe type: Breakfast, Snack
Cuisine: Vegan, Healthy, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
These deliciously yummy sweet potato granola bars are here to help ease you into the new year, full of goodness and yummyness to keep your day going! It's got crunch and creaminess all at the same time, and it an awesome grab-n-go breakfast option as well as delicious snack!
Ingredients
Dry Ingredients
  • 1 cup (250ml) activated buckwheat groats*
  • ½ cup (125ml) hazelnuts
  • ¼ cup (60ml) pistachios
  • ¼ cup (60ml) walnuts
  • ¼ cup (60ml) pecans
  • ¼ cup (60ml) chia seeds
  • ¼ cup (60ml) goji berries
  • ½ cup (125ml) pumpkin seeds (pepitas)
Wet Ingredients
  • 200g sweet potato
  • ¼ cup (60ml) hulled tahini
  • ½ cup(125ml) almond butter
  • ¼ cup (60ml) coconut oil, melted
  • 2 tablespoons honey or maple syrup
  • ¼ teaspoon cinnamon
  • 3 cardamom pods, seeds crushed
  • Pinch of salt
Instructions
  1. Add your nuts into a food processor and break them down into pieces. Don't go too far or it'll become like a flour! We want to keep nice and crunchy pieces here. Set them aside in a large bowl with your buckwheat, chia seeds, pumpkin seeds, and goji berries.
  2. Add some boiling water to a pan and add a steamer basket.
  3. Chop you sweet potato into pieces (leave the skin on!) and add to the steamer basket and steam for about 10 minutes (the smaller your pieces, the quicker it'll cook)
  4. When the sweet potato is nice and tender add to a food processor and blitz it down into a creamy mash.
  5. In another bowl combine the rest of your wet ingredients and whisk until combined. Add your sweet potato mash and mix until it's all combined. It should be a gorgeous and fragrant colour now (beware not to eat the whole thing as is while taste testing!) If your wet ingredients are too hard you could lightly melt on a saucepan on low heat. You don't want to bring it to a boil here, it's just so everything combines!
  6. Line a baking tray with parchment. Add your caramel-like wet mixture to the large bowl with the dry ingredients, mix, and add to the baking tray. Use a spoon to smooth it out.
  7. Place in the fridge or freezer for about 20 minutes, cut into bars, and store in the fridge until you need a yummy snack!
Notes
*You can buy buckwheat already activated, or you can activate your own by soaking the groats overnight in water with a dash of apple cider vinegar. Drain and rinse in the morning and add to your dehydrator/oven on lowest setting for 12 hours. If you want to speed it up, simply roast the them until they're dry, but be careful to not let them burn.

STORING: If stored correctly in the fridge, these should keep for about 1 week! Wrap them in cling wrap or baking parchment for easy access.
Recipe by Sprinkle of Green at http://www.sprinkleofgreen.com/sweet-potato-granola-bars