JR's Kiki Recipe

JR's Sweet Potato and Banana Bars (KIKIS)
There can last about 2 weeks if kept in the refrigerator. Freeze for longer storage and cut into a cookie for an ice cream sanwich treat. 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, steamed and mashed. I use the Instapot.

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 sweet potaoto mix. 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. Use dehydrator or bake for 3 hours at 200 until crust or cracks develop. Flip ver and bake an additional hour. It keeps better the mor moisture is removed.. 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.