Pumpkin Chocolate Chip Protein Quinoa Bars
Oh yes my friends, it's happening. Pumpkin. And chocolate. And quinoa. All wrapped up into one little square of deliciousness.
Servings: 16 Bars
Calories: 92kcal
Ingredients
- 1 flax egg 1 1/2 tablespoons flaxseed meal + 3 tablespoons water
- 1 cup cooked chickpeas
- 1/2 cup mashed banana
- 1/2 cup pumpkin puree
- 3/4 cup quinoa flour
- 1/2 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground vanilla bean or 1 teaspoon vanilla extract*
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 cup hemp hearts
- 1/2 - 3/4 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Grease and line an 8x8 baking pan with parchment and set aside.
- Whisk together the flaxseed meal and water in a small bowl. Set aside for 5 minutes.
- Meanwhile, blend the chickpeas, banana and pumpkin in a food processor until completely smooth.
- In a large mixing bowl, whisk together the dry ingredients, reserving the hemp hearts and chocolate chips. Pour the chickpea-pumpkin mixture into the bowl along with the flax egg and mix to combine.
- Fold in the hemp hearts and chocolate chips.
- Dump the batter into the prepared pan. Bake on the center rack for 22 - 26 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely before slicing.
- Slice into 12 - 16 bars. Store in an airtight container for 2 - 3 days.
Notes
If you can't find vanilla powder, substitute 1 teaspoon of vanilla extract and add the vanilla to the food processor while blending the wet ingredients.
adapted from my Peanut Butter Quinoa Bars
Nutrition
Calories: 92kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Sodium: 95mg | Potassium: 78mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 0.9mg | Calcium: 23mg | Iron: 1mg