This recipe for quick, low-fat cod is good.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 24 bars |
Ingredients
- 1 (15 ounce) can pumpkin puree
- 4 eggs, beaten
- 1 ½ cups white sugar
- 1 cup vegetable oil
- ⅔ cup water
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- ¾ cup powdered milk
- ¾ cup ground unsalted almonds
- ½ cup flax seed meal
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ (18 ounce) package miniature semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.
- Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.
- Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.
- Once completely cooled, set flat or separate with wax paper in a sealable plastic freezer bag, seal the bag, and freeze. For school snacks, pull out a bar or two and send that energy to school!
- Use whatever ground, unsalted seeds and/or nuts you like for the almonds (i.e. sunflower or pumpkin seeds).
- You can stir chocolate chips into the batter before baking if you prefer.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 327 mg |
| Sugars | 18 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I agree with previous reviewers–take a chance on this! It is more cakey than granola bar-like (probably because of the eggs but that adds protein). Not super sweet like a dessert. I did make some subs because I was using up what I had on hand, and it was still good (used hazelnut flour instead of ground almonds, didn’t have white flour so used more whole wheat and some GF all purpose (Bob’s), and ran out of white sugar so used about 1/4 cup coconut sugar). Definitely a forgiving recipe.
These are well worth the effort of grinding flax and nuts. They are my go to healthy snack. My 2 yr old grandson loves these.
Yummy, though not quite what I expected. I thought these would be more the consistency of granola bars, but they’re not even close. I might experiment with skipping the eggs and perhaps adding some oats (though I do realize that would turn it into a whole different recipe!) to make them denser and less fluffy. Anyway, it’s good as it is, but I did make a few changes: I used butter instead of oil, and only 1/3 cup, but I increased the pumpkin to make up for it. I used about half white sugar, half golden brown sugar (next time I might use all brown). I used 1 cup regular dark chocolate chips, but I stirred them in instead of sprinkling them on top.
My son & hubby loves these. They said it tasted like cake!
I almost didn’t make these because there were so few reviews. Don’t make that mistake! These are delicious! I made them for packed lunches and the fam ate them all before we packed any!
Delicious! I will be making this again real soon!
Yum! And best of all my 8yr. old loves ’em too:)