Paleo Sweet Potato Blueberry Breakfast Bars

I am currently running our spring nutrition challenge at the gym and we had a potluck this past weekend, so this is what I made for it! A potluck full of delicious Paleo friendly foods... what more could you ask for!? Alright maybe that's just my kind of potluck, but for once I didn't get made fun of for bringing the Paleo dish to the party. Anyways, I selfishly made this one because I've been wanting to try it for a while and it's highest in carbs, which I am always in need of. Not only was this a really simple recipe to make, but it turned out so freakin' delicious! It had more of the consistency of bread rather then a mashed sweet potato and those warm blueberries on top... oh my gosh, just amazing!! The 9x5 loaf pan is small, so I ended up making two loafs for the potluck. I cut each loaf into 8 bars, which put each bar at 13g Carbs, 5g Fat, and 4g Protein (using the measurements I indicated below). I don't know if I would call this breakfast since one bar is definitely not a substantial amount of food, but this was a great snack or post-meal treat. If you think this looks even a little bit yummy, then I definitely recommend you give this one a try! I will for sure be making it again soon.

Paleo Sweet Potato Blueberry Breakfast Bars
Ingredients:

• 3/4 cup mashed sweet potato (I measured 160g)
• 1 tablespoon vanilla extract
• 1 tablespoon coconut oil, melted
• 1 tablespoon raw honey
• 1 egg
• 1/2 cup almond meal
• 1/8 cup coconut flour
• 3/4 teaspoon baking powder
• 1/2 cup blueberries (I measured 115g)

Directions:

1. Preheat oven to 350 degrees
2. Roast or microwave one large sweet potato until soft. Scoop out the inside and reserve 3/4 cup
3. In a medium bowl, combine the mashed sweet potato, vanilla extract, melted coconut oil, raw honey, and egg
4. Add the almond meal, coconut flour, and baking powder. Mix well
5. Grease a 9×5 inch loaf pan and pour in the batter, pushing it into all the corners and middle of the pan to avoid large air bubbles. Smooth out the top
6. Place the blueberries in a single layer on the top and gently press the berries into the batter
7. Bake for 35-40 minutes, or until the middle is set
8. Let cool and cut into small bars. Serve immediately or refrigerate to store

​Original recipe found here