On Yoga days I eat two breakfasts… Well really its more like two big snacks but I like to think I am eating a second breakfast. I really don’t function without breakfast and I am definitely not managing any kind of exercise without it so I always have to have something before yoga, on the other side of the coin eating at 5:30am usually means I am hungry by the time I get to work at 8:30 so second breakfast was born.
Normally I just make myself a smoothy or grab some fruit but this week I felt like something a bit more substantial and so these bars where born. They are filling and dense, almost like fruit cake which I love considering the time of year (and because I think fruit cake is the cake of the gods…Assuming gods eat cake). They are not the prettiest thing I have ever baked but I kind of like the rough, wholegrainy sort of look, it always makes me feel like what I am eating is full of fibery goodness.In this case these bars are full of fibery goodness, they are basically a digestive broom with the oats and linseed (flax) which in my books is a great way to start off your day.
Rustic Sweet Potato and Maple Oat Breakfast Bars
Makes 12 large bars
1/2 Cup Oat Flour 1 Cup Rolled Oats
1/2 Cup Almond Flour (called almond meal in Aus)
1 tsp Baking Powder
3 Tbp Chia Seeds
1/2 Cup of ground Flax (Called Linseed in Aus)
1 Tbs Cinnamon
1 Tsp Nutmeg
1 Cup Sultanas
Pinch of Salt
1 1/2 Cup of Almond Milk (or milk of choice)
1/2 Cup Maple Syrup
2 Tbs Almond Butter
1/2 Cooked Sweet Potato
1/2 Tbs Vanilla Essence
1/2 Tbs Cinammon
1 Tbs Maple Syurp
1 Cup Pumpkin Seeds
Before you start you will need to cook the sweet potato, to roast it quickly microwave it and then roast for 15 minutes at preheated 200 degrees Celsius. Once cooked set aside to cool.
Leave the oven on at 180 degrees and line a 28 x 18 cm baking tray and set aside.
In a large bowl mix the dry ingredients including the sultanas. If you do not have oat flour you can process 1 cup of oats down to the required amount of almond flour, don’t worry to much if there are still a few whole oats in it.
In a separate bowl add all the wet ingredients including your sweet potato. Make sure you remove the potato skin and break it up a little in the bowl. Using a potato masher or a fork combine all the ingredients until they are evenly distributed.
Pour the milk mixture into the dry food and combine.
Take your mixture to your prepared baking tray and spoon it in. Then smooth it out evenly, making sure you have pushed it all the way into the corners of the pan.
Now, a bowl combine the topping ingredients and mix thoroughly, they will be quite cinammony at this point… I don’t recommend eating them out of the bowl (yes I tried). Then spoon them over the mix and press them into the bar.
Once you are happy with your topping pop your tray in the oven for 35-40 minuets depending on your oven. The take them out, cut them up, let them cool and store them in an air tight container at room temp for when your racing out of the house next.
These a very nice served warm so if you can manage to pop them in the microwave for 20 seconds before eating it do.
Side note: Chia seeds, oat flour and almond flour can all be found at Woolworths in the ‘health food’ section, right next to your rolled oats. Good quality Almond milk can be found in the long life milk section, you are looking for a brand where the ingredients list it ‘almonds, water and maybe some kind of sweetener and one thickener at most’.
I should probably add this, because I know people will have noticed that I am not vegan or vegetarian even though many of my recipies will be. I like to cook that way as much as possible because I believe if I can make a recipe accessible to more people I should and I admire their commitment to a more sustainable life style, unfortunately my dabbling made me very unwell so for now I am neither of those things (maybe I was doing it wrong?). Milk and cheese can also be very hard on the digestion when mixed with other foods so I try to sub it out as much as possible.