SWEET POTATO PIE BARS
These Sweet Potato Pie Bars are Gluten-Free, Vegan, and made with only 9 healthy ingredients! Perfectly spiced, Refined Sugar-Free, and Oil-Free.
Provided by Caitlin Shoemaker
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F and grease or line a 9×9″ baking pan. Mix the flax and water together in a small bowl and set aside for 5 minutes, to let thicken.
- Add the diced sweet potatoes to a vegetable steamer or a pot + colander combination with 3″ of water. Cover and steam for 15 minutes, or until fork tender.
- In the meantime, prepare the base layer for the bars. Add the pecans, oats, and salt to a food processor with an S-blade attached. Process until a fine crumble forms. Add the flax egg to the mixture and pulse until well-combined. A sticky "dough" should form. Press the dough into the baking dish; I like to use a spatula to make sure it is really packed down and even. Quickly rinse out the food processor, then return it to its base.
- Add the steamed sweet potato to the container with the milk, maple syrup, arrowroot powder, pumpkin pie spice, vanilla, and salt.Process for at least 60 seconds, or until the mixture is thick and smooth. Spread this mixture over top of the crust, using a spatula again to smooth out the top.
- Bake on the middle rack of the oven for 30 to 35 minutes. Let the bars cool for at least 30 minutes before removing from the pan and slicing. Top as desired (I like to serve mine with some coco whip and a pecan). Leftovers will keep in an airtight container in the refrigerator for up to one week.
SWEET POTATO, PUMPKIN AND ADZUKI JELLY DESSERT (MACROBIOTIC)
I took advantage of the natural sweetness of sweet potatoes and pumpkin (kabocha squash) and minimized the amount of sugar in this dessert. It's packed with fiber and protein. If you cannot find kabocha squash, you can use butternut squash instead. Fore more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- (Cooking Instructions for Adzuki Beans. If you are using a can of cooked adzuki beans, go to step 3.) Soak adzuki beans for 1-2 hours. Drain water and place in a pan with about 2 cups of fresh, cold water and a pinch of salt.
- Cover and bring to a boil. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender. Drain.
- Add 2 Tbsp liquid sweetener of your choice to the cooked adzuki beans and mix well.
- Cut sweet potato and squash (wish skin on) into large chunks and steam until tender.
- Cut the steamed sweet potato and squash into smaller chunks (about 3/4 inch square) and place them in an 8 - 8 inch square dish. I left the skins on but you can remove if you like.
- Cut chestnuts in half (if using) and add them to the pan.
- Spread adzuki beans on top.
- Place 2 cups of cold water and 2 tsp of agar-agar powder in a pan and bring to a boil.
- Reduce heat and stir constantly for 2 minutes to dissolve the powder. Turn off the heat.
- Dissolve 4 Tbsp of sugar and immediately pour into the square pan.
- Let it cool and refrigerate for a few hours until set.
- Infuse love, slice and serve!
Nutrition Facts : Calories 58.4, Fat 0.1, Sodium 38.4, Carbohydrate 11.9, Fiber 2.2, Sugar 0.9, Protein 2.7
KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS
I was macrobiotic for a few years in the mid 2000′s. Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice. The other day I thought I should try making a soup version of this dish, and here is what I came up with. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegan
Time 4h19m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
- Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
- In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
- Puree the vegetables using a blender, food processor or hand blender. Add salt.
- Serve with cooked adzuki beans and chopped parsley on top.
Nutrition Facts : Calories 98.6, Fat 0.1, SaturatedFat 0.1, Sodium 219.2, Carbohydrate 20.8, Fiber 3.7, Sugar 2.6, Protein 4.1
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