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Jamie Eason's LiveFit Recipes: Pumpkin Protein Bars
Who hasn't experienced the guilty pleasure of a tasty pumpkin scone, cheesecake, or bread at the local coffee shop? Unfortunately, they're pretty unhealthy, but they're so darn delicious! If only there was a healthy down-home pumpkin piece of heaven that someone on a diet could enjoy...
Well, there is—and I've got the recipe! You might not have guessed, but pumpkin is a very nutritious fruit offering a bunch of great health benefits. Unfortunately, those benefits are usually offset by adding too much sugar, simple carbs, and fat. However, this edition of LiveFit Recipes proves that you can throw a whole mess of healthy ingredients together to make a pumpkin protein bar that's soft, supple, and sinfully delicious.
Jamie Eason's Pumpkin Protein Bars
Watch The Video - 8:38
Pumpkin Protein Bars Recipe
Pumpkin Protein Bars
Nutrition Facts:
Nutrition (without walnuts): 1 square = 47 calories, .7 g fat, 8 g carbs, 3.7 g protein
Nutrition (with walnuts): 1 square = 63 calories, 2.3 g fat, 8 g carbs, 4 g protein
Ingredients:
- ½ C Xylitol Brown Sugar Blend (Ideal)
- 1 - 4 oz. jar baby food applesauce
- 2 tsp. ground cinnamon
- 1 ½ tsp. ground ginger
- ½ tsp. ground clove
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 tsp. vanilla extract
- 4 large egg whites
- 1 - 15 oz. can of raw pumpkin
- 2 C oat flour
- 2 scoops vanilla whey protein
- ½ cup almond milk
- ½ C chopped walnuts (optional)
Directions:
- Preheat the oven to 350.
- Spray a 9 X 13 Pyrex dish with non-stick spray.
- Combine first 11 ingredients and mix well.
- Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated. Spread batter into the Pyrex dish and bake for 30 min.
- Makes 24 squares.
Jamie's Pumpkin Protein Bars Recipe. PDF (12.9 KB)
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grrrlsetsfire
add less sugar and a little honey to substitute. This is a great snack for in between meals.
- Body Stats
- ht: 5'0"
- wt: 114 lbs
cyprusgal
I nearly burnt my protein cake!!!! It was at 350 and I thought it was too high.. I googled it and realised it was set to F not Celsius degrees!! So people watchout!!
350 F equals 180 C!!! (I live in Europe!)
- Body Stats
- ht: 5'4"
- wt: 134.86 lbs
- bf: 25.5%
msdedicated28
I really enjoyed them, but the 1st time i made them i used stevia raw instead of xylitol but this time i got my xylitol and im goin to try it out.. still lookin for raw pumpkin found my health food store, so next shopping day lookin for it.. and im goin to make them into muffins instead
- Body Stats
- ht: 5'5"
- wt: 127 lbs
- bf: 28.7%
magzter
Tomorrow I'm going to the store and getting the majority of ingridients. I still need to order the sugar here.
- Body Stats
- ht: 5'5"
- wt: 171.2 lbs
jowheeler_2
Which egg whites are best? I'm super new to this stuff, so am I just supposed to buy the ones in the container at the grocery store? Or just separate the yolk from the whites?
- Body Stats
- ht: 5'5"
nikkis84
Permalink
jowheeler - Jamie Eason points out in her video form lemon protein bars -- you can use either regular eggs and separate them or liquid egg whites in the carton for recipes calling for egg whites. But if you use the liquid egg whites, you should subtract 1 from the amount of eggs used. So, if you use separated egg whites from regular eggs, use 4. If you use liquid egg whites in the carton, use 3 (use the conversion chart on the carton to determine how many 3 is).
Dazzling Danielle
The Pumpkin Protein Bars are my favorite!!! :) So tasty! I make them in muffin tins to help with the serving size!
- Body Stats
- ht: 5'5"
- wt: 133 lbs
- bf: 17.0%
- Body Stats
- ht: 5'6"
- wt: 132 lbs
TakingAction
Hi Jamie,
What could you substitute if you don't like eating fake sugars for the pumpkin recipe?
Would stevia work? That's the only sugar substitute I use. Otherwise what do you recommend?
Thanks so much. Looking forward to beginning Day 1.
- Body Stats
- wt: 142 lbs
hhoren
TakingAction - I'd like to make these with Stevia too! How much would you use? What do you think about using raw honey?
- Body Stats
- ht: 4'11"
- wt: 114 lbs
- Body Stats
- ht: 5'8"
- wt: 150.2 lbs
AllysMom
For those asking about the sugar substitutes:
I live in a tiny town and my grocery store hikes up the prices on everything and never carries anything other than the basics. BUT I did find 2 neat substitutes.
1) Ideal - Brown - No Calorie Sweetener - Ingredients: Xylitol, Maltodextrin, Molasses
- Body Stats
- ht: 5'6"
- wt: 129.8 lbs
- bf: 25.0%
AllysMom
To Those Asking About Sugar Substitutes:
I was able to find 2 great sugars that I LOVE to use for different reasons!
1) Ideal - Brown - No Calorie Sweetener
Ingredients: Xylitol, Maltodextrin, Molassws, and Sucralose
I use this for my baking
2) Splenda - Brown Sugar Blend
1/2C of this = 1C of brown sugar
I use this for sauteing my foods
- Body Stats
- ht: 5'6"
- wt: 129.8 lbs
- bf: 25.0%
- Body Stats
- ht: 5'3"
- wt: 189 lbs
- Body Stats
- ht: 5'5"
- wt: 129 lbs
- Body Stats
- ht: 5'7"
- wt: 177.5 lbs
- bf: 27.7%
- Body Stats
- ht: 5'4"
- wt: 135 lbs
- bf: 25.0%
jmatuizek
How did you store these? Made them 2 weeks ago and kept them in a freezer bag on counter, they began to mold after a couple days? Im making them in the muffin tins today, but curious about storage options!
- Body Stats
- ht: 5'3"
- wt: 149 lbs
jemima001
I just made these with a few changes of things I couldn't get (butternut squash instead of pumpkin! Stevia instead of xylitol). I had to convert from cups to grams but I have to say even with all that they are yum!
- Body Stats
- ht: 5'4"
- wt: 135 lbs
- bf: 25.0%
DimeTime19
Ok so I know they're called "pumpkin" BUT my fiancé doesn't like pumpkin and I ended up eating them alone ;) so, can I use smashed up bananas instead?! Gosh I hope so!!
- Body Stats
- ht: 5'7"
- wt: 153 lbs
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