These are one of Abigail’s absolutely favorite foods. And as I once told a friend, I’m not sure I could make them any healthier if I tried! They’re a great way to get some leafy greens into littles without teeth.
If you’re serving them to a baby, omit salt and cut into finger-size pieces. If you’re making them for yourself, salt the batter to taste and cut into nine squares.
Superfood Bars
May 11, 2020
Category
All Recipes
BLW
Persons
9
Serving Size
1 piece
Prep Time
10 hours
Cook Time
1 hour, 30 minutes
Total Time
11 hours, 30 minutes
Notes
This recipe is not Paleo.
If making for an infant (as I usually do), omit salt. The bars will keep in a Ziploc in the fridge for a week.
If purchasing, be sure to get hemp hearts (shelled) and not whole hemp seeds. The hulls include low levels of THC.
This recipe was first posted erroneously omitting the beans.
Ingredients
- 2 big handfuls kale (or spinach)
- 2 good sized sweet potatoes (yielding 2+ cups of flesh)
- 1 can black beans (low sodium, if desired), drained and rinsed
- 3/4 cup rolled oats
- 2 T hemp hearts (optional)
- 2 t smoked paprika
- 1/2 t cinnamon
- 4 eggs
- Salt to taste (optional)
- 1/4 c unsweetened coconut flakes
Instructions
- Roast whole sweet potatoes on a parchment-lined pan for 1 hour at 400°. Lower oven to 375°.
- Place kale in the bowl of a food processor fitted with the S-blade and pulse until finely chopped. Add flesh of sweet potatoes, beans, oats, hemp hearts (if using), paprika, cinnamon, and salt (if using) and run until a smooth batter forms.
- Pour into a greased 9×9 pan and top with coconut flakes. Bake for 30 minutes or until well set. Let cool and slice as desired.
© 2024 Recipe copyright Sarah Wolfe at FeedTheWolfes.com
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