| |
| 1/2 cup |
|
Xylitol Brown Sugar Blend (ideal) |
|
| 1-4 oz |
|
Babyfood applesauce |
|
| 2 tsp |
|
Ground Cinnamon |
|
| 1 ½ tsp |
|
Ground Ginger |
|
| 1/2 tsp |
|
Ground Clove |
|
| 1 tsp |
|
Baking Powder |
|
| 1 tsp |
|
Baking Soda |
|
| 1/2 tsp |
|
Salt |
|
| 2 tsp |
|
Vanilla extract |
|
| 4 Large |
|
Egg whites |
|
| 15 oz |
|
Raw Pumpkin |
|
| 2 cups |
|
Oat Flour |
|
| 2 scoops |
|
Vanilla Whey Protein |
|
| 1/2 cup |
|
Almond milk |
|
|
|
| |
| 1 |
Preheat the oven to 350°. Spray a 9 x 13 Pryrex dish with non-stick spray. |
| 2 |
Combine all ingredients except, flour, whey, almond milk and mix well. |
| 3 |
Add the final 3 ingredients and mix until incorporated. Spread batter into the Pyrex dish and bake 30 minutes. |
|
| |
| Yield: 24 squares |
| |
| Recipe Source |
|
Author: Stacy Yorgason Source: Bodybuilding.com
|
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |