Sweet Veggie Protein Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 eggs2 tbsp coconut cream (not milk)1 cup pure pumpkin puree¼ cup jaggery or coconut sugar2 tbsp honey¼ cup skim milk powder¼ cup vanilla whey protein powder¼ tsp salt2 tsp ground cinnamon1 cup sorghum flour¼ cup quinoa flour½ cup amaranth flour⅓ cup Natural Traditions Brown Rice Bran and Germ Powder (or stabilized rice bran)2 tbsp ground flaxseed3 tbsp psyllium husk fibre1 tsp xanthan or guar gum1 tbsp baking powder2 tbsp kaniwa, teff seeds or amaranth1 large, finely grated carrot½ cup raisins, soaked in hot water and drained (reserve ¼ cup soaking water)2 cups Nature’s Path© Gluten Free Fruit & Nut Granola
Line a 13 x 9-inch baking pan with parchment and set aside.
Using an electric mixer, beat eggs, coconut cream, pumpkin, jaggery, honey, milk and whey powders, salt and cinnamon until well combined.
Add flours, Natural Traditions Brown Rice Bran and Germ Powder, flaxseed, psyllium, xanthan gum and baking powder, mixing until combined.
Fold in kaniwa, carrot, raisins (with liquid) and granola.
Spread into the pan and allow to stand for 30 minutes.
Meanwhile, heat the oven to 325 F.
Bake for 30-35 minutes.
Let cool in pan before cutting into bars.
Serving Size: Makes one 9x13" pan, 24 squares
Using an electric mixer, beat eggs, coconut cream, pumpkin, jaggery, honey, milk and whey powders, salt and cinnamon until well combined.
Add flours, Natural Traditions Brown Rice Bran and Germ Powder, flaxseed, psyllium, xanthan gum and baking powder, mixing until combined.
Fold in kaniwa, carrot, raisins (with liquid) and granola.
Spread into the pan and allow to stand for 30 minutes.
Meanwhile, heat the oven to 325 F.
Bake for 30-35 minutes.
Let cool in pan before cutting into bars.
Serving Size: Makes one 9x13" pan, 24 squares
Nutritional Info Amount Per Serving
- Calories: 138.2
- Total Fat: 3.6 g
- Cholesterol: 21.5 mg
- Sodium: 49.5 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 3.4 g
- Protein: 5.8 g
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