Ingredients for 48 bars:
- 400 g sweet potatoes (weighed ready to cook)
- 400 ml water
- 50 g almonds
- 150 g dried sour cherries
- 400 g wholemeal spelt flour
- 60 g puffed quinoa
- 50 g ground almonds
- 1 tsp salt
- 200 g dried mango (unsweetened)
- 120 g maple syrup
- 120 g almond butter
- 1 tsp ground turmeric
- grated zest and juice of two untreated lemons
Preparation (45 minutes + 10 minutes baking time)
1 Preheat the oven to 180°C. Cut the peeled sweet potatoes into cubes (approx. 1.5 cm). Place in a pan with the water and cook for about 15 minutes until soft.
2 In the meantime, roughly chop the almonds with a knife. Roughly chop the dried sour cherries with a knife. Place both ingredients in a large bowl. Then add the wholemeal spelt flour, puffed quinoa, ground almonds and salt to the almond and sour cherry mixture.
3 Place the soft-boiled sweet potatoes in a blender with the cooking water, dried mango, almond butter and maple syrup. Add the ground turmeric, grated zest and lemon juice and blend until smooth.
3. add the sweet potato and mango puree to the dry ingredients in the bowl and knead everything thoroughly with your hands.
4 Line a baking tray with a sheet of baking paper or a baking mat and spread the mixture on it to the thickness of a finger. You can use a spoon for this and dip it in water from time to time.
5 Bake in the preheated oven for about ten minutes. Remove from the oven and cut into bars when cool.
This is what ecotrophologist Günter Wagner says:
"The vegan sweet potato bar contains 95 kcal per 40-gram serving, 60 per cent of which is carbohydrate. This makes it suitable as an energy supplier for races, marathons and sporty rides. It is also rich in vitamin A."
