Try this Pumpkin breakfast bars recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 325F and grease a 9x9 square baking pan.
In a food processor, combine the coconut, almonds and pumpkin seeds. Pulse until the mixture resembles dry oats. Transfer to a large bowl.
Add the almond flour, sweetener, baking powder, pie spice and salt and mix well. Stir in the pumpkin puree, eggs, oil and vanilla extract until well combined. Stir in the chocolate chips.
Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until the edges are golden brown and the top is firm to the touch. Remove and let cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 101 | ||
Calories from Fat: 62 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 53.3mg | 16 % | |
Sodium 57.3mg | 2 % | |
Potassium 121.8mg | 3 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 4.7g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 101
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