The Few Things You Will Need
Equipment:
- 3 mixing bowls
- measuring cups and spoons
- mixing utensils
Ingredients:
Wet Ingredients
- 1/3 cup peanut butter (low oxalates) OR 1/3 cup almond butter (high oxalates)
- 213 g of canned pumpkin
- 1 large egg, whole
- 1/3 cup filtered water (for bars mixture)
- 1/2 cup filtered water (for layer mixture)
Dry Ingredients
- 1/4 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 52 g of ReStructure protein powder, vanilla (for bars mixture)
- 26 g of ReStructure protein powder, vanilla (for layer mixture)
Directions:
Stage 01
- Preheat oven to 325F/164C
- Mix almond butter and water until combined.
- Add rice protein and cinnamon. Mix well to combine.
- Spoon and press into the bottom of a 7" square (or similarly sized) pan.
- Bake for 12-16 minutes, just until cooked.
Stage 02
- Start the layer mixture by combining the pumpkin, spices, and salt. Set aside.
- Mix whey and water, and then pour into the pumpkin mixture. Mix to combine.
- Add egg, and mix well.
Stage 03
- Pour over the baked crust, and bake for 40-45 minutes more (just until firm in the center).
- Bake for 12-16 minutes, just until cooked.
- Let cool completely. Run a knife around the edges and remove it from the pan before cutting.
- Cut into 9 squares, and then (if desired), cut each square in half.
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