Holiday Pumpkin-Spice Bar
INGREDIENTS:
- ½ cup gluten free all-purpose flour *
- ½ cup Isalean Pumpkin Spice Shake OR Vanilla
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon seasalt
- 1/3 cup egg whites
- 2/3 cup packed raw organic brown sugar *
- 1 cup organic pumpkin puree (canned is ok)*
- ¼ cup (almond or coconut milk)
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
*these ingredients can be found at Trader Joe’s or Whole Foods
DIRECTIONS:
- PREHEAT OVEN TO 350 F . Line an 8×8 inch square baking pan with parchment paper or spray with nonstick spray. Set aside
- In large bowl mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the egg whites with brown sugar, and pumpkin until all is combined. Add the milk, the melted coconut oil and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until “just “ combined. Do not overmix.
- Bake approx. 30 minutes. Check with toothpick in the center to see if it comes out clean. All to cool completely and cut into 12 squares. Bars can remain fresh up to one week if stored in chilled airtight container.
- Option: vegan frosting with 2 cups organic powdered sugar, 6-8 tsp vegan butter and 2 tsp of almond milk and apple cider vinegar
