Persimmon Protein Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 C Oat Flour5 scoops Vanilla or Angel Food Cake UMP Protein Powder1 tsp Baking Powder 1 tsp Baking Soda 1 tsp ground cinnamon1/2 tsp Salt 16-18 ounce Persimmon Pulp (about 2 C)1.2 cup unsweetened apple sauce 1/2 C calorie-free sweetener2 large eggs3/4 C nonfat milk
Heat oven to 350F. Grease a 13x9-inch baking pan.
Mix together in a medium bowl the oat flour, protein powder, cinnamon, baking soda, baking powder, and salt. Set aside.
In a large bowl, mix the persimmon pulp with the applesauce, sweetener, and eggs until well blended.
Alternate stirring the flour mixture and the milk into the pumpkin mixture, beginning and ending with the flour mixture. (I do about 1/3 the flour mixture, mix well, then 1/4 C of the milk, mix, then repeat and end with the last 1/3 of the flour mixture.)
Spread the batter evenly into the prepared pan. (It will be thick.) Bake for 30 minutes.
Serving Size: Makes 12, 2x2-inch, squares
Mix together in a medium bowl the oat flour, protein powder, cinnamon, baking soda, baking powder, and salt. Set aside.
In a large bowl, mix the persimmon pulp with the applesauce, sweetener, and eggs until well blended.
Alternate stirring the flour mixture and the milk into the pumpkin mixture, beginning and ending with the flour mixture. (I do about 1/3 the flour mixture, mix well, then 1/4 C of the milk, mix, then repeat and end with the last 1/3 of the flour mixture.)
Spread the batter evenly into the prepared pan. (It will be thick.) Bake for 30 minutes.
Serving Size: Makes 12, 2x2-inch, squares
Nutritional Info Amount Per Serving
- Calories: 183.0
- Total Fat: 3.3 g
- Cholesterol: 39.6 mg
- Sodium: 333.2 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 2.0 g
- Protein: 12.2 g
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