This is another version of the Kashi-style bars (see here for the chocolate version). The texture is moist and dense, with a nice honey almond flavor. There is a decent amount of protein and fiber per serving, making this a healthier snack. If you use agave syrup instead of honey, the recipe is vegan.
Soft Baked Almond Bars
4 ounces roast sweet potato (half a large sweet potato, or about 1/2 cup mashed sweet potato)
4 ounces cooked chick peas, 1 cup (if canned, rinsed and drained well)
2 ounces pitted dates (3 large Medjool dates)
2 ounces safflower oil, 1/4 cup
3 ounces honey or agave syrup, 6 Tbl.
1 Tbl. vanilla
1 ounce orange juice (juice of one clementine), 2 Tbl.
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1 ounce ground flax, about 4 Tbl.
1/2 ounce ground oats, about 2 Tbl. (next time I will increase the oats to a full ounce to increase the fiber count)
1 1/2 ounces ground hazelnuts or almonds, about 6 Tbl.
4 ounces whole wheat flour, 1 cup less 2 Tbl.
Puree dates, sweet potato, chick peas, oil, honey, vanilla and orange juice. Add the baking powder and spices and pulse to combine. Add the ground oats, flax and nuts and pulse to combine. Add the flour and pulse briefly, just to combine. Spread batter evenly into a 9×13 pan. Sprinkle top with sliced almonds. Spray the top of the batter with cooking spray. Bake at 350 degrees for 20 minutes. Cut into sixteen squares.