WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, April 25, 2013

Sweet Potato Pie Bars

One of our tricks for getting through a bout of constipation is a combo of figs and sweet potatoes. We try to add blackstrap molasses one way or another (sauces,breads etc) throughout the week and that is usually enough plus molasses has terrific nutrition. This week we needed to pull out the big guns. We use sweet potato(fresh peeled and boiled)instead of pumpkin as Abby just doesn't tolerate pumpkin. She also doesn't tolerate raisins or prunes or dates- so figs. We also use dried longans in place of raisins at times, but they don't seem to impact digestion in the way that figs do. Abby also avoids cinnamon. We have found that allspice with a bit of ground cloves takes the place of cinnamon really well. When she does eat a food this aggressive on her digestion we always try to load it up with ginger, ginger tends to settle any stomach upset or cramping.

I gravitate toward root veggies that have not been scrubbed squeaky clean, not always but often enough a dirty tuber is a hint that they were not washed with potential allergens to make them more stable or prettier for consumers. Sweet potato's that don't bother Abby seem easier to find then Idaho potatoes. We do always scrub, and peel for Abby though.

Cookie/crust Layer:
1 1/2 cup gf flour(There are few brands of various flours that are considered safest in the corn allergy community. We have been buying the various flours at the asian markets and Indie/Paki stores- though rarely gluten free certified so a risk for celiacs and always a risk of getting corned)
1 tsp. baking powder
1/2 tsp. salt
3/4 cups brown sugar
1/2 cup coconut oil(melted)
2 eggs

Fig layer:
1 1/2 cup stewed figs(dried figs heated in water to a boil and soaked aprox 30 minutes till soft,drain. We look for dried figs that have no chemicals or preservatives-they sun dry very well and don't need the preservatives I have bought from both Amazon and Vitacost and been happy with no reactions)
1/4 cup fresh lemon juice
1/3 cup sugar(or less, we like this quite tart between the two sweet layers)
1 or 2 Tablespoons of Martinelli's apple juice as needed(if the figs after pureeing are too thick to spread add a bit of the apple juice and puree again.)

Sweet Potato Layer:
1/2 cup sugar
1/4 cup coconut oil
1/2 cup gf flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. allspice
1 tsp. ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 egg
3/4 cup sweet potato puree

2 Tbsp. sugar
1 tsp. allspice
1/2 teaspoon ground cloves

Heat oven to 350


Stir together gf flour, baking powder, and salt.
Stir together brown sugar, coconut oil, eggs

Mix dry ingredients into wet and then pour into greased 8x8-inch pan. smooth/ or press smooth.

For Pumpkin Layer:
Cream together sugar and coconut oil.

Add the rest of the ingredients and pour over cookie layer and smooth out evenly.

For Topping:
Combine sugar and allspice. Sprinkle on top of pumpkin layer.

Bake at 350* for 35 to 40 minutes. Cool completely.


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