Monday, September 17, 2012

Pumpkin Apple Harvest Bars

   I'll warn you: this recipe is entirely my own creation. They are done in a traditional Kathleen fashion, by stuffing as many healthy ingredients into a creation, hoping it will taste good at the same time!

   So, here we go! Feel free to include any type of protein source you'd like, or to change the toppings around. I personally love these combinations because it gives me a taste of autumn, which I am very much looking forward to. Fortunately, these are full of goodies, such as protein, fiber, and Omega 3 fatty acids from the flaxseed. I ate a Harvest Bar for breakfast, but they were also scrumptious right out of the oven with a scoop of natural frozen yogurt. 


for the bars

3 tbsp. butter
3 tbsp. brown sugar
2 tbsp. clover honey
1 c. whole wheat pastry flour
3/4 can (about 12 oz.) of a 15 oz. Libby's Pumpkin Filling
1/3 c. soy protein powder
1/3 c. flax seed
1 large apple, diced
1 tbsp. cinnamon
1 tsp. ginger
1 tbsp. nutmeg
pinch of salt
1 tsp. baking soda
2 tsp. vanilla flavoring

for the topping

1/2 c. oats
2 tbsp. butter
1/2 c. walnut pieces
1 c. crushed or sliced almonds
1 tbsp. soy milk
1/2 c. dried cranberries


Pre-heat oven to 375 degrees. 

Combine the first four ingredients and whisk or mix with a stand or hand mixer. Add the rest of the ingredients, mixing on medium speed until they are well combined. 

Next, spread in a 9 x 13 pan or cookie sheet. I used a cookie sheet and luckily remembered to wipe it down with a little butter first.

Mix up the topping ingredients and spread all over the bars.

Bake for 20 minutes, until edges are golden brown.



1 comment:

  1. Beautiful rustic autumnal yumminess. And so good for you.