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(Serves approximately 12)
INGREDIENTS
1 15-ounce can organic pumpkin
1/4 cup light coconut milk
2 tablespoons macadamia nut oil
1 teaspoon vanilla extract
5 egg whites
1/4 cup raw honey
1/2 cup erythritol
3/4 cup almond meal
3/4 cup all-purpose gluten-free flour
1/4 cup flax meal
1/4 cup vanilla-flavored pea protein (sweetened with stevia)
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
PREPARATION
1. Pre-heat oven to 350°F.
2. Using a handheld electric mixer at medium speed, beat together the pumpkin, coconut milk, oil, vanilla, egg whites, honey, and erythritol until smooth.
3. In separate bowl, mix dry ingredients: almond meal, flour, flax meal, protein powder, baking powder, baking soda, and pumpkin pie spice.
4. Combine dry ingredients with wet ingredients. Using the electric mixer, mix on medium to high speed until the batter is thoroughly combined and smooth.
5. Spray a jelly roll (10 1/2 x 15) baking pan with nonstick cooking spray and spread batter evenly into pan. Bake for 20 to 25 minutes. Let cool completely before frosting (see next page for the recipe) and cutting into 12 bars.
NOTE: If you decide not to use frosting, you can add 1/2 cup sugar-free dark chocolate
EXCERPTED FROM HEALING ADD THROUGH FOOD COOKBOOK (CD-ROM)
