It is November and we are in full-on pumpkin mode! And who said you "can not have dessert"? NOT ME! I am all about healthier versions of our traditional treats — I promise that THIS is going to help you stay on track with your goals over the Thanksgiving holidays.
With oats, zucchini and protein powder as the base, these bars are gluten-free and vegan as long as you use vegan protein powder. They are also loaded with hormone-balancing ingredients and nutrients plus they are oil-free and sugar-free — the entire batch is sweetened with just a dash of stevia or monk fruit! You are going to LOVE how moist and nourishing they are. They make a great snack, pre or post-workout snack, healthy dessert or even breakfast on the go.
Let us do it!
Pumpkin Pie Protein Bars (6 servings)
220 cals, 2g fat, 17g carbs (3g fibre), 12g pro
INGREDIENTS:
- 2 yellow summer squash or zucchini finely grated or riced (500g)
- 2/3 cup organic pumpkin puree (150g)
- 1 cup liquid egg whites
- 1 1/3 cup gluten free oats
- 1/4 cup pumpkin almond milk creamer (or just sub your favorite dairy-free milk)
- 2 scoops vanilla protein powder (I use whey as I prefer the consistency but vegan can work too!)
- 1 Tbsp liquid stevia or monkfruit (optional to taste)
- 2 tsp vanilla
- 2 tsp aluminum free baking powder
- 2 tsp cinnamon
- 1 tsp maca
- 1 tbsp ground flax seed
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cloves
1 Minute Protein Whip Cream Topping (1 serving)
55 cals, 2g fat, 2g carbs, 12g protein
INGREDIENTS:
- 2 tbsp 0% plain greek yogurt
- 1 tsp coconut flour
- 1 tsp flavored protein powder (any flavor you choose is the flavor it will take)
- Dash of stevia or monk fruit sweetener
Whip together with a fork and enjoy!
INSTRUCTIONS:
- Pre-heat oven to 350 degrees.
- Wash and dry your squash and grate them finely. OR, you can use a food processor or salsa maker to "rice" them if you do not like the strands.
- In a large bowl, combine your riced squash (no need to drain), pumpkin, liquid egg whites, oats, creamer, protein powder, stevia, vanilla, baking powder, protein powder, maca and spices. Mix well and pour into a parchment-lined 9x9 pan. Bake for 45 minutes or until set. The bottom might remain a little wet because of the veggies. That is normal as they are going to be a yummy, soft consistency.
- For a boost of protein and flavor top it with my protein whip cream and a sprinkle of cinnamon or pumpkin pie spice. YUM!
- Let them cool before cutting into 6 pieces.
- Keep refrigerated (they will last about a week), and enjoy! Happy Thanksgiving!
For more of my healthy recipes like this, check out my book How To Eat and my 8 Week Healthy Body Meal Plan.
