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Sweet potato blueberry breakfast bars

Taters gonna tate with these yummy sweet potato blueberry breakfast bars!

Sweet potato blueberry breakfast bars

These paleo-friendly bars are extremely yummy and satisfying - not to mention they're full of fiber and antioxidants to kick start your day.

You will need:

- 3/4 cup mashed sweet potato (roasted in the oven in advance)

- 1 tbsp vanilla extract

- 1 tbsp coconut oil, melted

- 1 tbsp honey

- 1 egg, room temperate

- Slight more than 1/2 cup wholemeal organic flour (fill the cup up to 60%)

- 3/4 tsp baking powder

- 1/2 cup blueberries


1) Preheat oven to 180 C. Wash 1 large sweet potato, poke it with a knife in a few spots, and wrap it in aluminum foil and place in the oven for 45 mins to 1 hour.

2) Once the sweet potato is finished, open the foil and scoop out the flesh of the sweet potato and mash it. Measure 3/4 cups worth.

3) In one bowl, mix together the mashed sweet potato, vanilla extract, coconut oil, egg and honey.

4) In a separate bowl, mix together the flour and the baking powder. Then combine this mix to step 3.

5) Grease a pan and pour the mix into the pan, The layer should not be too thick or too thin - slightly thinner than the thickness of an average brownie.

6) Plop the blueberries in pushing them gently into the batter. Bake in the oven for 30-40 mins. Let it cool for 10 mins before cutting and serving.

To store, place in an airtight container in the fridge.

For the "frosting" I simply mixed 3 tbsp of agave syrup (you can replace with maple syrup or honey) with 1 tbsp of greek yoghurt. Use a teaspoon to drizzle the "frosting" on top.

Note: this recipe is adapted from the physical kitchen:


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