Pumpkin Pretzel Crunch Protein Bars


Pumpkin Bar
 ¼ cup coconut flour
  scoops Jamie Eason’s Lean Body For Her Natural Vanilla Protein
1 tsp. ground cinnamon
1 tsp. vanilla extract
1 tsp. butter extract
3 egg whites
¼ cup sugar free maple syrup
2 Tbsp. coconut oil, melted 

Pretzel Crunch Topping
1½ Tbsp. coconut oil
1 Tbsp. coconut nectar or sugar free maple syrup
3 Tbsp. xylitol, or sweetener of choice


1.) Preheat oven to 350 degrees. Line an 8 x 8 baking pan with parchment paper and spray with cooking spray.

2.) Place extracts, maple syrup, egg whites, pumpkin, and coconut oil in a large mixing bowl. Using a handheld mixer, blend together until smooth and creamy. Add the remainder of the pumpkin bar ingredients to this mixing bowl and combine until everything is smooth.

3.) Place pretzels in a food processor or blender and pulse until a crumbly mixture forms. I preferred to have small pretzel chunks in the mix also but you can blend until a finer mixture forms. Pour pretzel mix into a separate small bowl and add in the coconut oil, coconut nectar, and xylitol. Mix together until all pretzels are coated with oil and nectar.

4.) Pour about ¾ of the pumpkin bar batter into baking dish. Sprinkle ½ of the pretzel mix on top of the batter. Spoon small sections of the the remainder of the pumpkin bar batter into dish, on top of pretzel layer, then sprinkle the remainder of the pretzel mix on the top. Flatten down with a spoon.

5.) Bake in the oven for 20-25 minutes or until batter is cooked throughout. Remove from oven and let cool for 30 minutes. Slice into 16 even squares and enjoy!

Makes 16 servings
1 serving = 1 square

MACROS for 1 square:
112 calories, 4.4g protein, 15.4g carbs, 2.5g fiber, 3.9g fat, 3.9g sugar

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