Pumpkin Protein Bars

Here is another tasty recipe that I got from Jamie Eason's web site that Stew and I really like, so I thought I would share. I also made a batch for my mom and she loved it as a healthy dessert. 

Pumpkin Protein Bars
Servings: Makes 24 squares
Calories: 63
Fats: 2.3 grams
Carbs: 8 grams
Protein: 4 grams

• 1/2 cup Splenda brown sugar blend
• One 4 oz jar baby food applesauce
• 2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp ground clove
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp vanilla extract
• 4 large egg whites
• One 15 oz can of raw pumpkin
• 2 cups whole grain oat flour
• 2 scoops vanilla protein powder
• 1/2 cup almond milk
• 1/2 cup chopped walnuts

Preheat oven to 350 degrees. Spray a 9x13 glass dish with extra virgin olive oil cooking spray. Combine first 11 ingredients and mix well. Add the final four ingredients and mix until incorporated. Spread batter into the glass dish and bake for 30 minutes. 

I can't even remember the last time that I baked, so I had to buy
a lot of the basics like baking powder and baking soda.

I didn't read the directions closely enough and mixed all the dry
ingredients first...

Followed by the wet ingredients.

It didn't seem to matter.

This made our house smell amazing while it was baking!

These are pretty quick and easy and when they're done I cut them into 24 squares and wrap two each in plastic wrap so we can grab them any time. Do make sure you refrigerate them though, because they have no preservatives and will go bad quickly otherwise. I love these for an afternoon snack at work when I feel my sweet tooth start to kick in. They also satisfy my carb craving.

Bon appétit!