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
- 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)
- 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.
Serving Size (1 square) Recipe yields
Pumpkin Protein Bars PDF (12.5 KB)
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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!)
I also live in Europe and was suspicious about that number too :-) but my oven doesn't even have 350 C, so I googled it and baked my bars at 175 C for 35 min, it was perfect...
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
For stevia in the raw was it sitll the 1/2 C or less? THanks!
I used container egg whites, they worked great. This is my favorite of her recipes so far. --Just be sure the container you use isn't artificial etc. -- Good luck!
You can use either. If you get the ones in a container, make sure they are label whites only, not egg eater types that are artificially colored and usually have flavoring like onion powder, even in the plain ones.
I rather to buy jumbo eggs and I separated them from yolk. I always keep in my refrigerator small box of egg whites just in case I runn out my eggs. I buy 180 egg box almost every week
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).
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.
TakingAction - I'd like to make these with Stevia too! How much would you use? What do you think about using raw honey?
by the way, do not use agave nectar. if you watch jamie's video where she's doing her grocery shopping, she points out that agave nectar is very bad for you bc it causes a spike in blood sugar...
I use "Blonde Coconut Palm Sugar" by Sweet Tree. They say it has a low glycemic index. It adds calories, but I like the taste of it better. :-)
Agave nector is used by diabetes because it does NOT cause a spike in blood sugar. So it is safe to use, if you are worried about your blood glucose levels. Just use a little less then the amount suggested for the "sugar" content because it is a liquid.
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
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