Paleo Sweet Potato Gingerbread Bars

Posted byLori Posted onJanuary 24, 2012 Comments11
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 There’s something about cold weather and comforting foods… or in the case of these fun and festive bars, spices.

I love spices. All spices. The more the better, and the more is what I want.

If we’re talking sweet things and spices, I’m a huge fan of chai spices, pumpkin spices, mulling spices, and gingerbread spices. I think the common theme amongst all of those would be a little cinnamon and a little ginger- both of which I love.

 So, in the spirit of warm, comforting foods making their way into Wintery days, I baked up some gingerbread spices, pumpkin puree, sweet potato, and coconut flour. These are moist, delicious, low sugar, also low-glycemic, high in fiber, low in fat, sweetly spiced, and dotted with mini dairy-free chocolate chips.

Winter just couldn’t get better than these…

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.

Grease an 8×8 glass baking dish, pouring the batter into the dish and spreading evenly. Bake for 30-35 minutes, or until the edges start to pull away from the sides and the center is slightly firm to the touch.
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*Gingerbread Spice Mix:

  • 1 tbsp cinnamon
  • 1 tbsp ground ginger
  • 1/2 tbsp allspice
  • 1/2 tbsp nutmeg
  • 1/2 tbsp ground cloves
Mix all spices together.

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

Just make ’em.

And then go enter the CORE Foods giveaway. Or make them after, I’m not picky.

And have a great day. 🙂

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11 People reacted on this

  2. SOOOO Good! My wife made these for our daughters – By the time I was through there was a LITTLE left for them…

  5. mmm!! do you think I could use whole wheat flour or peanut flour in replace of the coconut? or does the coconut give it more flavor?

    1. You could use any flour, really. But the coconut flour soaks up A LOT more liquid- so if you do use a different flour, be aware when you’re adding in water/almond milk/liquid, etc. Add in a small amount first then see how the consistency is when you mix everything together.

  6. Oh yum! These will hit the spot for me. I had a gingerbread craving a while back and these look perfect.

  7. wholly moly those look good! sweet potato and pumpkin puree are my fave … as evidenced by my orange palms!

  8. we want one of those right now!!!! looks delicious Lori! and oh yes we love all spices and with us more the better 🙂

  9. YUM! I saw the post title and was so excited that you’d manage to incorporate two of my favorite foods in one delicious treat.

    I am also a fan of spice! [Blogger band of Spice Girls in the works? ;)]

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