Pumpkin Pie Level-1 Protein ‘Bread’
My favorite thing about this time of year is the smell of a scrumptious pumpkin pie baking in the oven. Of course, we can’t indulge in this fall delicacy as often as we want to unless we want to look like a stuffed turkey! I’ve come up with this delicious recipe for low fat, gluten free, Pumpkin Pie Protein ‘Bread’- this recipe is simple to make and cures that craving for fattening pumpkin pie! Not only is pumpkin itself delicious in this recipe, it packs a nutritional punch as it is full of iron, zinc, fiber and antioxidants! Bake up some of these easy squares for your next fall gathering! I like them as a post workout snack to replenish my glycogen stores after a hard training session! You will ‘fall’ in love with them!
- ½ cup Splenda Brown Sugar blend
- 4 oz jar baby food applesauce (unsweetened)
- 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 pure vanilla extract
- 4 large egg whites
- 15 oz can raw pumpkin
- 2 cups quick oats
- 2 scoops Level 1 Ice Cream Sandwich protein powder
- ½ cup almond milk
- ½ cup chopped walnuts (optional)
- Preheat oven to 350 degrees. Spray a large rectangular pyrex baking dish with non-stick cooking spray.
- Combine the first 11 ingredients in a large mixing bowl.
- Add the quick oats, protein powder, almond milk and walnuts one at a time, blending well.
- Spread the mixture evenly into the baking dish and bake for 30 minutes.
Makes 20 squares
- 70 calories
- 3 g fat
- 10 g carbs
- 5 g protein
For a few more healthy pumpkin treats, you can check out our recipes for Pumpkin Protein Cookies, Protein Pumpkin Bread Recipe, and Pumpkin Spice Protein Pancakes Recipe on our blog, too.
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