Recipe: Pumpkin Protein Bars
Pumpkin protein bars – and they’re gluten free. Sweetness. These bars are a great thing to make on the weekend, like today, so you set yourself up well for the week. Healthy eating leads to feeling great. Trust me.
Okay, time to get these bars on the go.
Ingredients
- 1/2 a cup of wheat free oats
- 1 cup of raw vegan protein powder
- 1/2 a tablespoon of nutmeg, cinnamon and all spice
- 1 teaspoon of baking powder
- 1/4 teaspoon of sea salt
- 1 cup of pure pumpkin puree
- 1/2 a cup of plain greek yogurt
- 2 eggs
- 1 tablespoon of vanilla extract
- 1/2 cup of dark chocolate chips
First, get out your appliances. These two KitchenAid masters are perfection. Set the oven to 350 degrees.
Next up, use the food processor to turn the wheat free oats into wheat free oat flour – just keep pulsing until it’s a find powder.
In one bowl mix all the dry (the first 7 ingredients) and in another mix all the wet (the next 4) and set the chocolate chips aside.
In the mixer, blend all the wet ingredients. Slowly add in the dry and mix well. Then, in a parchment paper lined 8×8 pan, press in the pumpkin protein batter. Press evenly into all the corners. Bake at 350 degrees for 25 minutes.
Once the pumpkin bars are done cooking, time to make the dark chocolate top.
In a microwaveable safe bowl, add the chocolate chips and melt them on 1/2 power in the microwave.
Pour the melted dark chocolate over the bars. Let them cool in the fridge for 1 hour.
Cut and eat – or pack up for the week.
Happy pumpkin protein bar making. They are heathy, tasty, and quite pretty. Bake up and feel good!
Recipe
Pumpkin Protein Bars
Ingredients
- 1/2 a cup of wheat free oats
- 1/2 a tablespoon of nutmeg cinnamon and all spice
- 1 teaspoon of baking powder
- 1/4 teaspoon of sea salt
- 1 cup of pure pumpkin puree
- 1/2 a cup of plain greek yogurt
- 2 eggs
- 1 tablespoon of vanilla extract
- 1/2 cup of dark chocolate chips
Instructions
- First, get out your appliances.
- Set the oven to 350 degrees.
- Next up, use the food processor to turn the wheat free oats into wheat free oat flour - just keep pulsing until it's a find powder.
- In one bowl mix all the dry (the first 7 ingredients).
- Then, in another mix all the wet (the next 4) and set the chocolate chips aside.
- In the mixer, blend all the wet ingredients.
- Slowly add in the dry and mix well.
- Then, in a parchment paper lined 8x8 pan, press in the pumpkin protein batter. Press evenly into all the corners.
- Bake at 350 degrees for 25 minutes.
- Once the bars are cooked, make the chocolate top In a microwaveable safe bowl - add the chocolate chips and melt them on 1/2 power in the microwave.
- Pour over the pumpkin protein bars.
- Let them cool in the fridge for an hour.
- Take the bars out and cut - then eat.
