Fall heralds the beginning of the baking season. Pumpkins, corn-on-the-cob and squash of all shapes and sizes fill the produce department of your neighborhood grocer. Crisp, cool evenings and sun-filled days seem to beg for the warmth and homey-ness of spice scented goodies. I love Fall!
With Halloween right around the corner and the “baking bug” firmly taking root, I thought it might be time to set myself (and my family) up for success. After all, in only a few short days buckets of candy will be lurking around the house and holiday baked goods are short to follow. If I stand ANY chance of talking the kids out of their sugary treats (not for me J ), then I need to have an acceptable substitute on hand.
I love pumpkin bars, but they can be high in calories and fat. So I decided it was time to put a healthy spin on things. The result is a bar that is both cakey and moist. Perfectly spiced and full of pumpkin flavor, these bars work equally well as a coffee companion, after school snack or satisfying dessert. And with only a handful of ingredients, they’re easy to make too!
I hope your family enjoys them as much as mine did!
Andrea’s Fall-Spiced Pumpkin Bars
1 scoop Designer Whey Natural Protein Powder
1/2 c canned pumpkin (not pumpkin pie filling)
1/4 c agave syrup (or honey)
1/4 c stevia-in-the-raw (or Splenda)
1/2 c egg substitute
1 c almond meal
1/4 tsp sea salt
1 tsp pumpkin pie spice (I used Trader Joe’s)
1/2 tsp baking soda
Pre-heat oven to 350*. Spray an 8×8 pan with cooking spray and set aside. Combine pumpkin, agave, stevia and eggs in bowl of mixer and whisk until smooth.(Hand mixer is fine) In a separate bowl combine almond meal, protein powder, sea salt, pumpkin pie spice and baking soda. Stir together with a fork. Add dry ingredients to wet and mix together at medium speed for one minute. Pour mixture into prepped 8×8 pan. (Mixture will be fairly thin) Bake at 350* for 20-25 mins, or until it begins to pull away from sides and center is set. (toothpick is clean) Do not overbake! Cut into 12 squares.
*This recipe doubles really well!
Per Serving (1 square): 73 Calories, 5g Protein, 4g Fiber, 5g Fat, 3g Carbs, 2g Sugar