Sweet Potato Bars

In a small bowl stir together flaxseed meal and 3 tablespoons water. Let stand 10 minutes. 2. Meanwhile, preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending paper over edges. 3. In a medium bowl stir together flour, baking powder, nutmeg, and salt. In a large bowl whisk together the flaxseed mixture and the next six ingredients (through vanilla). Stir flour mixture into sweet potato mixture. Stir in nuts. Transfer batter to prepared pan, smoothing top. In a small bowl combine turbinado sugar and cinnamon. Sprinkle sugar mixture evenly on top. 4. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. (You may need to bake for longer; the most important cue is the clean toothpick!) Cool in pan 10 minutes. Using the parchment paper, remove bars from pan and transfer to a cutting board. Cut into 16 squares. To store, place bars in an airtight container and put in the refrigerator for up to 3 days.