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Snacking Saturday – Sweet Potato Blueberry Bar

07 May
Basket of Bars

Basket of Bars to Begin the Picnic Season

As the weather turns warm our picnic basket is starting to call. My taste buds have wandered back to my post on healthy school lunches for an addition to a gluten-free brownie recipe I stumbled on this week. This recipe went together quickly and makes for a sweet new combination of flavors to ride along in the picnic basket with gluten-free brownies!

Recipes for Healthy Kids

Voting is still open through the month of May

The USDA is hosting a contest for school lunch programs around the country to encourage healthier options that can fit within school district budgets. 340 recipes were submitted ranging from bean soups to whole grain pasta salads to tasty tater tot alternatives.

Ingredients

Ingredients

Sprinkle and Solids

Combine topping, set aside, and combine solids

Liquids

Combine liquids, breaking up sweet potato well

Mix

Mix solids into liquids, one third at a time, combining after each addition

Fold

Fold frozen blueberries into batter

Bake

Bake at 350 until tester comes out clean... unless you hit a blueberry

Lessons Learned

My baking powder was expired (flip yours over and look at the stamped date on the bottom) so these didn’t come out as perky as they could have.

The berries were rather scant… I would add another third of a cup the next time.

These spoil fast… refrigerate!

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