Pumpkin Cranberry & Pecan Bars
Calories 137 (30% from fat)
Fat 5 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 7 mg.
Sodium 101 mg.
Carb. 18 gram
Fiber 4 gram
Sugar 3.5 gram
Sugar Alcohol 0 gram
Protein 7.5 gram
Ingredients
1 1/2 cups oat flour
(You can make oat flour by grinding old-fashioned or quick oats in your blender or food processor until it's a powder.)
3 scoops (1 cup) vanilla whey protein powder
(We used Premier Protein Whey Protein Powder.)
1/2 cup Splenda or stevia
1/2 tsp. baking powder
1/4 tsp. sea salt
2 tsp. cinnamon
1/2 cup pecans, chopped
1/3 cup dried cranberries (Craisins), chopped
(We used Ocean Spray Craisins Dried Cranberries 50% Less Sugar.)
4 large egg whites
1 cup of canned pure pumpkin
1/3 cup unsweetened applesauce (1 snack pack.)
2 tsp. vanilla extract
This original recipe came from BusyButHealthy.com. We loved the seasonal combination of flavors for a quick snack bar.
1. Lightly coat a 9x13 pan with buttery cooking spray.
2. In a large bowl, mix together the first eight dry ingredients, protein powder, through cranberries.
3. In a second bowl, whisk together the remaining four wet ingredients, egg whites, pumpkin, applesauce, and vanilla extract.
4. Stir together the wet pumpkin ingredients with the dry ingredients and mix until combined.
5. Pour everything into the 9x13 pan and flatten out. If the spatula sticks too much, spray it with the buttery cooking spray.
6. Bake for 19-20 minutes until it turns a golden brown around the edges.
7. Cut into 12 squares and serve. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Yield: 12 Servings
You can freeze individual bars for long-term storage. Make sure they're tightly sealed inside freezer-safe containers or bags.
Microwave each bar for approximately 45 seconds. You can also leave it out at room temperature and it will be ready to eat in about an hour.
