Sweet Potato & Blueberry Flapjack Bars
Plant based | Plant based snacks | Vegan | Family food| Low calorie | On the go | Healthy snack
MADE WITH RICED SWEET POTATO
Sweet potato in a flapjack? Why yes, we say! This recipe contains oats, dates and seeds with cashew butter, sweet potato and blueberries creating a seriously delicious flavour combo. Make these up in batches for the whole family and see if they last the day! The low calorie count make these great for those watching their weight too.
- 1 Pouch Fullgreen Riced Sweet Potato
- 1/2 cup pitted dates
- 1 tbsp of smooth cashew butter
- 1/2 cup of flaked almonds
- 1 cup of jumbo oats
- 1 cup of oats
- 2 tbsp of sesame seeds
- Large handful of blueberries
- Preheat your oven to 180C and line a baking dish with grease proof paper.
- In a food processor, combine the dates, nut butter and sweet potato rice and blend to create a sticky caramel like mixture.
- Mix together the dry ingredients (apart from the blueberries) in a mixing bowl and pour over the wet mixture.
- Stir everything together until fully combined, then fold through the berries.
- Transfer this into the baking dish and pop into the oven for 25 minutes to bake.
- Remove from the oven and allow to cool slightly, before slicing into portions.
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