1 med-large sweet potato (or 2 small)
2 C buckinis (plain or caramelised)
1 C mixed nuts ie. almonds, walnuts & pecans
1/2 C pumpkin seeds
2 tsp ground cinnamon
1/2 C tahini
1/2 C almond or peanut butter
1/4 C rice malt syrup or agave nectar
good pinch sea salt
This recipe is adapted from the folk over at Loving Earth. Give these nutty gluten free snacks a whirl for afternoon tea – they’re nicely chewy yet crunchy, not too sweet and are packed with goodness for a serious energy boost. Next time the oven is on at your place, pop in a couple of sweet potatoes so they’re cooked and ready for whipping up into a tray of these vegan treats.
Preheat oven to 180C and cover an oven tray with baking paper. Bake the sweet potatoes until easily pierced with a sharp knife (that is, they’re soft enough to mash), about 30-40 mins. Allow to cool.
Crush up the whole nuts a little by pulsing in a food processor or bashing in a mortar and pestle. Combine nuts, pumpkin seeds and buckinis in a large mixing bowl.
In a small pot, gently warm the syrup, tahini and nut butter, mixing until well combined. Remove from the heat, and mash in the sweet potato with a fork (discarding the skin). Add the salt and cinnamon and mix well. Pour the sweet mixture over the crunchy mixture and combine.
Press the mixture into the baking tray, creating an even layer with the back of a wooden spoon. Then into the oven and cook for 30 – 40 minutes or until the outside is nicely golden.
Leave to cool in the tray then remove and cut into snack size pieces. Store in an airtight container for up to 1 week.