Sweet Potato Muesli Bars

Mains

By Stacey Clare, A Healthy Mum

Sweet potatoes make the best muesli bars. These beauties are delicious and are especially amazing when eaten straight from the freezer.

Buckinis are activated buckwheat kernels. Being activated means they are super easy to digest. Interestingly, although its name can be misleading, buckwheat is actually not a grain. It is a fruit seed, related to rhubarb and sorrel. This makes is gluten free and therefore perfect for coeliacs and those who are sensitive to gluten grains.

Ingredients
Method

1 tbsp cinnamon
1 tbsp mixed spice
½ cup sunflower seed butter
½ cup unhulled tahini
¼ cup Coconut Oil
¼ cup maple syrup or rice malt syrup
1 cup (250g) sweet potato, mashed
1 cup whole oats
1 cup Plain Buckinis (raw buckwheat)
½ cup sunflower seeds
¼ cup sultanas

Step 1Preheat your oven to 180°C and line a 27 x 17cm tin with baking paper. Place the spices, sunflower seed butter, tahini, coconut oil and syrup in a saucepan and stir over a low to medium heat until melted. This should take just a minute or two.
Step 2Add the sweet potato, oats, buck, sunflower seeds and sultanas and stir to combine.
Step 3Place the mixture into the lined tin, pressing down firmly so it is tightly packed. Bake for 30 minutes or until the edges are crispy. Remove from the oven and allow to cool in the tin before cutting it into bars. Store in the fridge for 1 week & freezer for 1 month.