Tender and delicious, no one will ever guess that these treats are sugar-free and gluten-free. They’re super flavourful thanks to a beautiful mix of spices, plus they’re full of functional and wholesome ingredients, such as flax, oats, coconut oil, No Yolking™ – 100 % Egg White Protein Powder, almond flour, pumpkin seeds, dried cranberries and pecans.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour, plus cooling
Makes: 16 serving
1 tbsp (15 mL) flaxseed meal
1/2 cup (125 mL) No Yolking™ – 100 % Egg White Protein Powder
3/4 cup (175 mL) pumpkin puree
1/2 cup (125 mL) monk fruit sweetener
1/2 cup (125 mL) nondairy milk, such as oat, almond or cashew
1/4 cup (60 mL) EACH olive oil and liquid honey
2 tsp (10 mL) EACH *pumpkin pie spice and baking soda
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 1/4 cups (300 mL) gluten-free flour blend
1 cup (250 mL) gluten-free large flake rolled oats
1/2 cup (125 mL) almond meal
1/4 cup (60 mL) dried cranberries
1/4 cup (60 mL) EACH chopped pecans and pumpkin seeds, divided
- Preheat oven to 375°F (190°C). In small bowl, whisk together protein powder, flax meal and 3/4 cup (175 mL) water until smooth; let stand for 5 minutes. Grease and line a 7 x 11-inch (2 L) baking pan with parchment paper.
- To the protein powder mixture add, pumpkin, sweetener, milk, olive oil and honey. Stir in pumpkin pie spice, baking soda, baking powder and salt. Stir in flour, oats and almond flour until blended. Fold in pumpkin seeds, pecans and cranberries.
- Scrape into prepared pan and smooth the top. Sprinkle with remaining pecans and pumpkin seeds.
- Bake for 40 to 45 minutes or until a toothpick comes out clean. Cool completely on baking sheet. Cut into 16 portions and store in an airtight container at room temperature for up to 3 days.
Tip: Serve with one of our warm protein lattes.
*Pumpkin Pie Spice
2 tbsp (30 mL) ground cinnamon
2 tsp (10 mL) ground ginger
1 tsp (5 mL) ground nutmeg
1/2 tsp (2 mL) EACH ground allspice cloves
1/4 tsp (1 mL) each cinnamon and ginger