Ingredients

Crust

¼ cup rolled oats

¼ cup teff or brown rice flour

¼ cup shelled unsalted pistachios

¼ cup pecans

¼ tsp ground cinnamon

¼ tsp grated orange zest

¼ tsp sea salt

2 tbsp Grade B maple syrup

2 tbsp extra virgin olive oil

Filling

1 pound orange-fleshed sweet potatoes such as garnet yams, baked until tender

2 organic eggs, beaten

1/3 cup organic plain yogurt

3 tbsp Grade B maple syrup

½ tsp grated orange zest

½ tsp ground cardamon

½ tsp ground ginger

Freshly grated nutmeg, for dusting

 

Cook’s Notes:  You can bake the sweet potatoes in advance and store in the refrigerator for up to 3 days.

If you are gluten free, you may want to get gluten-free oats since sometimes there is cross contamination in the fields which might not keep the oats entirely gluten-free (an example is Bob’s Red Mill Gluten-free Rolled Oats).

 

To make the crust, preheat the oven to 375 degrees F.  Lightly oil an 8 inch square baking pan.

Put the oats, teff flour, pistachios, pecans, cinnamon, orange zest and salt in a food processor and pulse until the texture resembles coarse cornmeal.

Add the maple syrup and olive oil and pulse until the ingredients are evenly combined but the mixture is still crumbly looking.

Transfer the mixture to the prepared pan and press it evenly and firmly into the bottom of the pan.  No need to clean out he food processor.

Bake for about 15 minutes until set.  Keep the oven on.

 

Meanwhile, make the filling.  Scoop the sweet potato flesh into the bowl and mash it.

Put 1 ½ cups of the mashed sweet potatoes in the food processor (reserve any leftovers for another use).

Add the eggs, yogurt, maple syrup, orange zest, cardamom, and ginger and process until smooth.

To assemble and bake the bars, pour the filling over the crust and smooth the top with a spatula.  Sprinkle with nutmeg.

Bake for about 25 minutes until the filling is set and just beginning to pull from the sides of the pan.

Let cool completely on a wire rack, then cover and refrigerate for at least 2 hours before cutting into 16 squares.

You can store these bars in the refrigerator for up to 4 days or tightly wrapped in the freezer for up to 2 months.

 

Reprinted with the permission Rebecca Katz from Longevity Kitchen