Chef's Inspiration: "I make these healthy treats nearly every week for my trainers at Cressey Performance [training facility] located in Hudson, Massachusetts. They are highly nutritious, packed with fiber and they taste amazing. We often keep the tub of pumpkin bars out for the clients that need a little "extra something" during their workouts. This does the trick."
October 2009 Recipe submitted by: Nancy LeBlanc
- 2 eggs
- 1 1/2 cups lowfat cottage cheese
- 2 tablespoons molasses
- 1 tablespoon organic vanilla extract
- 3 scoops vanilla whey protein powder
- 1/3 cup organic milled flaxseed
- 2-3 tablespoons organic ground cinnamon
- 1/4 teaspoon organic ground nutmeg
- 1/4 teaspoon organic ground ginger
- 1/4 teaspoon organic ground cloves
- 1/4 teaspoon organic Allspice
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 teaspoon NuNaturals More Fiber Stevia Baking Blend
- 2 cans (15 ounces each) pumpkin puree (unsweetened)
- 1 cup organic walnuts, halves and pieces
- sprinkle organic ground cinnamon
- Spray 9 x 9 baking pan with canola oil. Preheat oven to 325° F.
- Using a 14 cup food processor, blend eggs until creamy. Add cottage cheese, molasses and vanilla to eggs. Blend until thick and creamy (approximately 1 minute). Add one can of pumpkin at a time to the mixture, blending in between. Add remaining ingredients, except nuts, and blend until mixed. Mix in nuts until blended.
- Taste the batter to check sweetness. Add some stevia or more spices according to your liking.
- Pour into the sprayed pan and sprinkle cinnamon on the top before baking. Bake at 325° F for 1 hour and 45 minutes.
- Rotate the pan at 50 minutes to ensure even browning.
- When the bars are cool, cover with plastic wrap or foil. Cracks will appear on the top and will flatten when the bars cool. Note: Bars must sit overnight for the flavors to meld. They will not taste good right out of the oven.
Serving Size: Makes 16 servings. Serving size 1.0 bar.