I love baking, and I especially love repeat baking (i.e. using the same recipe over and over again). The below recipe, adapted from Jamie Eason's original recipe on BodyBuilding.com, is a repeat offender. It is just THAT darn good + LOW in cals, grams of fat AND carbs. I have also tweaked this recipe to be gluten free <-- fully support a gluten free lifestyle if done the RIGHT way!
I have tried this recipe once with raisins - do not do it. I've tried it with dark chocolate chips, too - once WITH the walnuts and once without. Both times = amaze. I have also substituted pumpkin puree for raw pumpkin (there IS actually a difference in calorie count and grams of sugar between pure and raw), and will say that I do prefer the puree for taste and texture. At last, I do love to warm a couple of squares up in the microwave before eating.
Here is the recipe for you to bake & taste! It's a great snack to prep at the beginning of the week if you're constantly on the go Monday-Friday.
p u m p k i n p r o t e i n b a r s
< ingredients >
½ cup Organic Agave Nectar
1 – 4 oz. jar unsweetened applesauce
2 tsp. ground cinnamon
1 ½ tsp. ground ginger
½ tsp. ground clove
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tsp. vanilla extract
4 large egg whites
1 – 15 oz. can of raw pumpkin
2 cups almond flour
2 scoops vanilla whey protein
½ cup almond milk
½ cup chopped walnuts
< directions >
Preheat oven to 350.
Spray a 9 x 13 (or similar size) Pyrex dish with non-stick spray.
Combine first 11 ingredients and mix well.
Add the final 4 ingredients and mix until incorporated.
Spread batter into dish and bake for 30 minutes.
Makes 24 squares.
< nutrition per square >
63 calories, 2.3g Fat, 8g Carbohydrates, 4 g Protein
Make it a great day,