Pumpkin Pie Cottage Cheese-Cake Bars
10 MIN PREP•35 MIN COOK•45 MIN TOTAL
9 SERVINGS
What’s the secret to this incredibly delicious and nutritious recipe? Cottage cheese! We've harnessed the power of this dairy superstar to create a protein-rich treat that will keep your kids energized throughout the school day. Pumpkin puree adds a burst of vitamins while the warming spices deliver that classic autumn flavor. Plus, they're sweetened with only a little coconut sugar, keeping sugar levels in check. Bon appétit!
10 MIN PREP•35 MIN COOK•45 MIN TOTAL
9 SERVINGS
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Ingredients
1 cup pumpkin puree
¼ cup protein powder (optional)
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup coconut sugar
¼ cup whole wheat flour
Directions
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Preheat oven to 350 F. Line an 8 x 8-inch square cake pan with parchment paper and set aside.
Combine all the ingredients except whole wheat flour in a blender and blend on high for 30-60 seconds until all the ingredients are fully incorporated and the batter is smooth. Add the flour and pulse for an additional 10 seconds (avoid overmixing).
Pour the batter into the lined cake pan and bake 30-35 minutes until the bars are lightly browned and there’s a slight jiggle but a knife comes out clean. Do not overbake or the texture of the bars will become chunky from the eggs overcooking.
Remove bars from the oven and let cool for at least 20 minutes before cutting into bars. Serve immediately. For a firmer texture, you can refrigerate bars for 2 hours or overnight. Store bars in an airtight container with a lid in the refrigerator for three to four days.
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