pumpkin-zuke spice squares
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 cup Pumpkin, canned, without salt 1.5 cup Zucchini, shredded (by CINDYBEL) 2 large Egg, fresh, whole, raw 1.5 tsp Baking Powder 4 carrot (7-1/2") Carrots, raw 1 tsp Cinnamon, ground 1 tsp Nutmeg, ground 1 tsp Cloves, ground 2 tsp Ginger, ground 0.5 tsp Kosher Salt (by 65PLUS1) 1 tsp cardamon (by CHRYSTEL) 1 tbsp Anise Seed .5 cup Oats, Quaker (1 cup dry oats) 46 gram Stevia in the Raw
room temperature eggs, mill oats in bullet, parchment line 3 mini bread pans, preheat 325 oven,
separate whites from yolks, stiff yolks with whisk, add stevia-oat flour-baking powder-spices (dry), in separate bowl combine pumpkin-zucchini-egg-chopped carrots, fold whites with dry ingredients; fold with wet ingredients; gently spoon into parchment lined mini pans; bake 325 for 55 minutes or until brown with clean knife pull; cool on rake/ place in fridge/ wait overnight before serving
Serving Size: 6 brownie shaped spicy sweets
separate whites from yolks, stiff yolks with whisk, add stevia-oat flour-baking powder-spices (dry), in separate bowl combine pumpkin-zucchini-egg-chopped carrots, fold whites with dry ingredients; fold with wet ingredients; gently spoon into parchment lined mini pans; bake 325 for 55 minutes or until brown with clean knife pull; cool on rake/ place in fridge/ wait overnight before serving
Serving Size: 6 brownie shaped spicy sweets
Nutritional Info Amount Per Serving
- Calories: 105.8
- Total Fat: 2.8 g
- Cholesterol: 62.0 mg
- Sodium: 346.3 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 4.8 g
- Protein: 4.8 g
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