Who hasn’t experienced the guilty pleasure of tasty pumpkin fall recipes? Unfortunately, they’re pretty unhealthy, but they’re so good! I know people love pumpkin pie in the fall and still want to keep their healthy lifestyle. Not only does this taste yummy but you can have this for breakfast…yes, that is what said, pumpkin pie for breakfast!! I have been tweaking this recipe for months now and I finally got it right! Bake it and tell how you like it…Enjoy!
Cooking Time: 1 hour. Makes 24 bars
Serving Size: 2 bars
Ingredients:
1 large can of pumpkin purée
1 cup Unsweetened Almond Milk
1/2 cup of almond flour
1 cup egg whites
2 servings of protein powder (whey is best, egg protein gets lumpy)
1/4 teaspoon of clove
1 teaspoon of nutmeg
2 teaspoon of cinnamon
1 teaspoon of all-spice
1 teaspoon of baking soda
1 teaspoon of baking powder
(optional) Sprinkle crushed almonds on top
Baking Instructions
Preheat oven at 450, blend all ingredients well. I used my ninja blender; it seems to turn out better. Pour the mixture in a 13×9 pan. Sprinkle cinnamon on the top. Bake for 15 minutes at 450, and than turn it down to 350 for 45 minute. Cool and Enjoy!