Gluten-Free Sunflower-Seed-Butter Yam Bars

Dry Ingredients:
1/2 cup plus 2 tbsp organic coconut flour; reserve 1 tbsp for flouring the pan
1 pinch ground cloves or nutmeg for taste
1/2 tsp Himalayan Pink Sea Salt
3/4 tsp Baking Soda
2 tbsp organic flaxseed
1/4 cup pumpkin seeds

Wet Ingredients:
1/4 cup Sunflower Seed Butter, Once Again, Salt & Sugar Free
1 1/2 tbsp Melt Organic Buttery Spread
1/2 cup mashed organic yam
1/2 organic egg
1/2 cup water
1 mashed organic date

Coconut flour is very absorbent, so add in water 1 tbsp at a time if mixture is too dry to incorporate all the flour.
For a stronger yam flavor, add 1/4 more yam and skip the egg.
Vegans can use a whipped mixture of 1 tbsp. ground flax seeds and 3 tbsp. water, or 1/2 mashed banana (will give a slight banana flavor), or 2 Tbsp. water and a pinch of tumeric.

Since there's no gluten, it's impossible to overmix.

Make sure dough is a consistent thickness when pressed in pan, to avoid uneven burning or overcooking.

These are not as good after being frozen and reheated.

Preheat oven to 375 F. Flour a baking pan.
In a mixing bowl, combine all the dry ingredients and whisk them together.
Add in all wet ingredients and mix together.
Press dough into baking pan, so that dough is 3/4 inch thick. Optional: brush melted coconut oil over surface of dough, for a nice browned top (not included in calorie count).
Bake for 15-20 min. Cool in pan for 2-3 minutes, serve warm or hot. Eat plain or top with whatever you please: fruit preserves, applesauce, butter or vegan margarine, cinnamon, or more sunflower seed butter.
Take it for snacks on the go, or at home, or in outer space.

Serving Size: makes 12 bars