Paleo Sweet Potato Gingerbread Bars

Paleo Sweet Potato Gingerbread Bars

Makes an 8×8 glass Pyrex pan, servings will vary. Gluten-free, dairy-free, grain-free, refined sugar-free, and Paleo.

• 1 cup steamed and mashed sweet potato (or pumpkin or other squash puree)
• 3/4 cup egg whites, or 2 whole eggs
• 1 cup coconut flour
• 1/4 cup Stevia Baking Blend, or 1/4 cup liquid sweetener of choice
• 1/2 – 1 cup almond milk or water
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 1/2 tsp gingerbread spice (*recipe below)
• chocolate chips, as many as you’d like (for dairy-free use Enjoy Life Chocolate Chips)

Directions:

Preheat oven to 375 degrees F.

In a large bowl, mix together the sweet potato and egg whites.

Add to the potato-egg mixture, the coconut flour starting with only 1/2 cup, 1/2 cup water, Stevia baking blend, baking soda, sea salt, and spices. Stir to incorporate, slowly adding coconut flour and water, until you have a creamy batter, not too watery but not too dry or crumbly.

Stir in chocolate chips.

*Gingerbread Spice Mix:

• 1 tbsp cinnamon
• 1 tbsp ground ginger
• 1/2 tbsp allspice
• 1/2 tbsp nutmeg
• 1/2 tbsp ground cloves

For the best flavor, use all freshly ground spices. Grinding spices yourself will ensure the absolute best taste.