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P3-P4: Pumpkin Protein Bars

P3-P4: Pumpkin Protein Bars:

Dry Ingredients

2 Cups Oat Flour (you can use Peanut Flour, Almond Flour or Coconut Flour)
2 Cups Vanilla Whey Protein Powder (Jay Robb preferred)
2 tsp Cinnamon
1 ½ tsp ginger powder
½ tsp ground clove
1 tsp baking powder (Aluminum Free preferred)
1 tsp baking soda
½ tsp Celtic sea salt
½ Cup Xylitol
¼ Cup Flax Seed
½ Cup Chopped Pecans (you may also use cashews, walnuts or other nuts of choice)

Wet Ingredients

4 Egg Whites
½ Cup Almond Milk
4 oz. Unsweetened Apple Sauce
15 oz Pure 100% Pumpkin (Don Not use pumpkin mix-its all sugar)
2 tsp vanilla

Fold & Mix, place in 9 x 9 cake pan or Pyrex spray with Pam

Optional: Top with Sugar Free Hershey’s Chocolate Chips & Coconut Chips

Pre-Heat oven to 350 degrees and cook for 30 minutes to 35 minutes.
30 minutes will give a consistency of cake protein bars and 35 minutes
will give a more sturdy consistency for travel. Nice to top with
cool whip and a cup of coffee. Makes 24 protein bars or use as cake.
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