Meatless Monday Recipe: Coconut Flour Pumpkin Protein Bars

Not so long ago, Starbucks started showing us the calorie count for treats in the pastry case as well as the drinks.  Did that change your order?

As soon as I saw that a Pumpkin Scone (my favorite) contained 480 calories and 17 grams of fat, I put the skids on that order BIG TIME!  I’m not saying that I wouldn’t splurge every now and again but certainly not on a daily basis.

Pumpkin Protein Bar

Pumpkin Protein Bar

 

As a pumpkin dessert LOVER, I started looking for a healthier alternative.  I soon discovered Jamie Eason’s Pumpkin Protein Bars.  I love me some coconut and had a big batch of coconut flour left from the Paleo Raspberry Crisp that I featured last week. So, I decided to try making Pumpkin Protein Bars with coconut flour.

I think they look great, and once you have all of your ingredients measured out they come together in no time at all.  If you’ve ever baked with coconut flour, you know that it really absorbs a lot of liquid.  So I had to add a few more egg whites and a little more almond milk to get these to turn out the way that they did.

But no worries!  I’ve done the legwork for you, and I can’t wait to share the recipe.

Coconut Flour Pumpkin Protein Bars

Minutes to Prepare: 20
Minutes to Cook: 45
Number of Servings: 24

Ingredients:

  • 2 cups Bob’s Red Mill Coconut Flour
  • ½ cup Truvia Baking Blend
  • 1 – 4 oz. container unsweetened applesauce
  • 2 tsp. ground cinnamon
  • 1 ½ tsp. ground ginger
  • ½ tsp. ground clove
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. vanilla extract
  • 8 large egg whites
  • 1 – 15 oz. can of raw pumpkin
  • 2 scoops vanilla whey protein
  • 2.5 cups unsweetened almond milk

Directions:

  1. Preheat the oven to 350°F and prepare a 9×13 inch Pyrex dish with non-stick cooking spray.
  2. In a large mixing bowl, combine all of the dry ingredients and whisk together.
  3. Add the egg whites, vanilla, pumpkin, applesauce, and almond milk and mix until incorporated.
  4. Coconut flour will absorb moisture rapidly, so if too dry add a bit more almond milk.
  5. Spread batter into the Pyrex dish and bake for 45 minutes.
Pumpkin Protein Bars

Pumpkin Protein Bars

Tips: These bars will be dense and moist with a consistency similar to that of a crustless pumpkin pie.

Nutritional info (per serving): Total Fat: 1.4 g, Cholesterol: 3.3 mg, Sodium: 160.9 mg, Total Carbs: 12.9 g, Dietary Fiber: 4.8 g, Protein: 3.9 g

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Other recipes you might like to try:

healthy quiche recipe

Meatless Monday Broccoli Cheese Quiche

Paleo Raspberry Crisp

Paleo Raspberry Crisp

5 thoughts on “Meatless Monday Recipe: Coconut Flour Pumpkin Protein Bars

  1. Pingback: Best Pumpkin Recipes on the Net (August 2013 Edition)

  2. I just made these, my first attempt at baking with, and eating coconut flour. Mine came out a bit crumbly, and had more moisture after I covered them to cool overnight. I live in NZ and used a convection oven. Could they be over cooked or maybe too high temp?

    • Hi! Hmmm, I’m not sure. I used a regular oven when I baked mine. They may have been a touch crumbly initially, but a moist crumbly if that makes sense. I kept them in the refrigerator until I had eaten them all, and the consistency was good. I hope you like them!

  3. Hello, I just want to let you know I made this recipe and I liked it. I made one change. Based on the research I did on coconut flour and it’s propensity to suck up moisture, I used coconut oil in place of the applesauce, and used a couple whole eggs in place of the egg whites. I think the whole eggs helps to hold the bars together, and makes them less crumbly. Anyway, this recipe is definitely a winner. Thank you.

    • Hi Mary
      Glad you liked the pumpkin bars! Yes, the use of coconut flour does require more moisture than other types of flours. I’ve used coconut oil in a few recipes myself. Love it!
      Thanks for stopping by! I feature a new recipe every Monday, so please come back 🙂

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