Ingredients
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2 large sweet potatoes (about 2 pounds), peeled and cubed
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2 cups cooked brown rice (preferably short-grain)
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1/4 cup unsweetened almond milk
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1 tsp maple syrup (optional)
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1 tsp vanilla extract
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1/2 teaspoon sea salt
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1/2 cup rolled oats
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1/2 cup chia seeds
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1/2 cup cornflakes (or other whole grain flake cereal)
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1/4 cup coconut sugar (or more maple syrup)
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1 tablespoon melted coconut oil (or more water to moisten mixture)
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Optional toppings: chopped nuts, shredded coconut, cacao nibs, fruit
Directions
Sub-title: Gluten-free, Grain-free, High-fiber, Kid-friendly, Low-carb, Oil-free, Quick & easy, Soy-free, Spicy, Superfoods, Vegan, Whole food plant-based
Description: These crispy treats are made with wholesome ingredients like sweet potatoes, brown rice, chili powder, cinnamon, and more! They’re perfect for satisfying your sweet tooth without any added refined sugars or oils. Plus, they’re gluten-free, grain-free, high-fiber, low-carb, soy-free, and vegan!
Ingredients:
– 2 large sweet potatoes (about 2 pounds), peeled and cubed
– 2 cups cooked brown rice (preferably short-grain)
– 1/4 cup unsweetened almond milk
– 1 tsp maple syrup (optional)
– 1 tsp vanilla extract
– 1/2 teaspoon sea salt
– 1/2 cup rolled oats
– 1/2 cup chia seeds
– 1/2 cup cornflakes (or other whole grain flake cereal)
– 1/4 cup coconut sugar (or more maple syrup)
– 1 tablespoon melted coconut oil (or more water to moisten mixture)
– Optional toppings: chopped nuts, shredded coconut, cacao nibs, fruit
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the sweet potatoes, brown rice, almond milk, maple syrup, vanilla extract, and sea salt. Mash everything together until mostly smooth. You can use a hand mixer if necessary.
3. Add the rolled oats, chia seeds, and cornflakes to the wet ingredients. Stir well to combine. The mixture should be slightly sticky but hold its shape when pressed between fingers. If too dry, add more water, 1 tablespoon at a time; if too wet, add more cornflakes.
4. Transfer the mixture to the prepared baking sheet. Use a spoon or a rubber spatula to spread it into an even layer.
5. Bake for 15 minutes, or until the edges start to turn golden brown. Remove from the oven and allow to cool completely before transferring to a wire rack.
6. To make the chili lime seasoning, combine the chili powder, cumin, garlic powder, onion powder, lime juice, and zest in a small bowl. Mix well.
7. Once the treats have cooled, drizzle them with the chili lime seasoning. Toss gently to coat.
8. Sprinkle optional toppings over the top, if desired. Store leftovers in an airtight container at room temperature for up to a week.
Serves: 12-16 treats
Difficulty: Easy
Nutrition Facts per serving: Calories: 110 | Fat: 4g | Carbs: 16g | Fiber: 4g | Protein: 3g
Total Time: Prep + Cook = 30 minutes
Steps
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1
Done
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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. |
|
2
Done
|
In a large bowl, combine the sweet potatoes, brown rice, almond milk, maple syrup, vanilla extract, and sea salt. Mash everything together until mostly smooth. You can use a hand mixer if necessary. |
|
3
Done
|
Add the rolled oats, chia seeds, and cornflakes to the wet ingredients. Stir well to combine. The mixture should be slightly sticky but hold its shape when pressed between fingers. If too dry, add more water, 1 tablespoon at a time; if too wet, add more cornflakes. |
|
4
Done
|
Transfer the mixture to the prepared baking sheet. Use a spoon or a rubber spatula to spread it into an even layer. |
|
5
Done
|
Bake for 15 minutes, or until the edges start to turn golden brown. Remove from the oven and allow to cool completely before transferring to a wire rack. |
|
6
Done
|
To make the chili lime seasoning, combine the chili powder, cumin, garlic powder, onion powder, lime juice, and zest in a small bowl. Mix well. |
|
7
Done
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Once the treats have cooled, drizzle them with the chili lime seasoning. Toss gently to coat. |
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8
Done
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Sprinkle optional toppings over the top, if desired. Store leftovers in an airtight container at room temperature for up to a week. Serves: 12-16 treats Difficulty: Easy Nutrition Facts per serving: Calories: 110 | Fat: 4g | Carbs: 16g | Fiber: 4g | Protein: 3g Total Time: Prep + Cook = 30 minutes |
