Pumpkin Protein SnacksSubmitted by bettypage4
Makes 26 servings
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Homemade pumpkin protein bars adapted from "Pumpkin Protein Cookies" recipe posted on allrecipes.com
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Ingredients
| 5 |
grams Splenda |
| 1 |
cup oats |
| 1 |
cup whole wheat flour |
| 2 |
ounces soy protein isolate |
| 1 |
tbsp baking powder |
| 1/2 |
tsp salt |
| 2 |
tsp cinnamon, ground |
| 1/4 |
tsp nutmeg, ground |
| 1/4 |
cup flax seed, ground |
| 1 |
cup pumpkin puree |
| 1 |
tbsp canola oil |
| 5 |
tbsp water |
| 2 |
large eggs |
| 1 |
tbsp honey |
| 1 |
tbsp molasses, blackstrap |
Directions
- Preheat oven to 300 degrees.
- Mix dry ingredients together.
- Mix in wet ingredients.
- Use tablespoon to scoop out balls.
- Place in muffin liners.
- Bake 10-15 minutes depending on your oven. Do not over cook.
- Store in refrigerator. Keeps 7 days in refrigerator. Good with soymilk.
Categories
Fruits, Breads, Breakfast, Brunch, Dessert, Snacks, American, Easter, Advance, Bake, Vegetarian
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Serving Size 30.9g |
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Amount Per Serving |
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| Vitamin A 30% |
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Vitamin C 1% |
| Calcium 5% |
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Iron 6% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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