JR's Kiki Recipe

JR's Banana and Sweet Potato Bars (KIKIS)
There can last about 2 weeks if kept in the refrigerator. 
A basic recipe for 6 lbs, or two large cookie sheets of bars. I make it in 3 stages. Steamed, Wet, Dry.

Steamed:
- 3 lbs sweet potato, and 1 lb carrot, shredded, mixed, and steamed. 45 min. Stir once.

Wet:
Wet mix in a food processor, or mash by hand. This is where the "flavor" of the bars is most created. Taste test and adjust.
 I add these in order.
- Four bananas (1 lb), ripe is better but not necessary, mashed or pureed.
- Quarter cup of coconut oil
- 1/4 cup whole pumpkin seeds. 
- 1/2 cup nut or seed butter (I like sunflower seed butter)
- Vanilla, Cinnamon to taste. 
- Salt to taste 

 Dry:
Use a large bowl and whisk the following:
- 1/4 cup almond meal, 1/4 cup protein powder, 3/4 cup shredded coconut.

Assembly:
Combine Wet into Dry, and mix well. Add Steamed. Mix well, but small clumps are ok.

Bake/Dry
Layout parchment paper on a large cookie sheet. Spread the mix out evenly (~1/2" thick). Add fruit or nuts on top and tamp in. Bake for 30-60 minutes at 350 until crust or cracks develop. Slice into cakes or bars, separated by parchment paper.

Optional add-ons:
Shredded and Toasted apples, dried blueberries, dried cranberries,  dried figs, and dried cherries.

Dry mix substitutes (any ratios): protein powder 2oz, almond meal, coconut flour, gluten-free bake mix, unsweetened chocolate.