Pumpkin Protein Bars

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Pumpkin Protein Bars
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.

  2. Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.

  3. Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.

Cook’s Notes:

Once completely cooled, set flat or separate with wax paper in a sealable plastic freezer bag, seal the bag, and freeze. For school snacks, pull out a bar or two and send that energy to school!

Use whatever ground, unsalted seeds and/or nuts you like for the almonds (i.e. sunflower or pumpkin seeds).

You can stir chocolate chips into the batter before baking if you prefer.

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