written by Lauren Curl-Ferrell on September 20, 2021
Gluten Free, Pumpkin, and Protein? We're in.
This past May I was told by my doctor that I needed to go gluten free. It's been one heck of a journey.
As a bread addict, I knew this would be challenging. It really was - until I began to make everything I like to eat myself using certain gluten free flours.
Once I started doing that, it's been easy. This recipe is one that I came across in an old cook book and I swapped a few ingredients to make it gluten free.
These bars are probably my favorite thing I've made this year by far. They're tasty, moist, and left me full and satisfied after enjoying.
It's my favorite recipe so much that since last week, I've made it two more times.
My kids are highly obsessed as well. These are great for lunch box additions, in-between meal snacks, or after dinner dessert.
It's Not Hard To Do
Let me tell you though that I am no chef. I don't have a ton of time to play around in the kitchen. That's one of the reasons why I enjoyed this recipe is much.
I have found that aside from the baking time, it takes only a few minutes to get everything ready for the pan.
I also don't own one of those fancy mixers so the fact that it mixes easily is a huge win for me.
So if you're anything like me: a mom who searches for gluten free options that are DELICIOUS and easy to make. Look no further. This will take you through fall until you get tired of eating pumpkin and you're ready for the peppermint that winter brings.
The Jist of It
These pumpkin protein bars take about 30 minutes to make and that’s including the 25 minute bake time.
How easy is that? I got my ingredients ready, mixed them up, popped them in my oven and watched one of my favorite TV shows. Then voila! They were ready to be cooled down and eaten.
I decided to use oat flour in this recipe. I found that when using the oat flour that it helped provide that slightly nutty taste that works well with the pumpkin flavoring.
Just make sure that when you get oat flour that you pick up one that has certified gluten free oats!
I also chose to use gluten free Earthy Andy x NB Pure Plant Powered Protein as my main source of protein.
Plant Powered Protein is cholesterol-free, low carb, high in protein, and low in sugar. It's an all-vegan, allergy-free protein powder that is packed with Omega 3 and plant-based superfoods.
How To Make
This is the step by step of how to prepare these easy to make Gluten Free Pumpkin Protein Bars.
1. First, Grease a Pan and Turn Your Oven On
When baking, grease an 8x8" pan with butter and not cooking spray. You'll want to set your oven to 350 degrees.
2. Add Dry Ingredients To a Mixing Bowl
In a large mixing bowl you'll grab the oat flour, Plant Powered Protein, salt, baking powder, cinnamon, allspice, ground ginger, and brown sugar.
Mix them up together using a whisk.
3. Add Wet Ingredients to Separate Mixing Bowl
In a different bowl than where the dry ingredients are, load in your wet ingredients. The wet ingredients are the eggs, the pumpkin puree, and vanilla.
Mix them up together using whisk.
4. Combine both Wet and Dry Ingredients
It's time to merge the ingredients. Throw your wet ingredients into the same large mixing bowl that the dry ingredients are in.
Begin whisking to complete blend the two together.
5. Pour Mix Into Pan
Next, you'll pour this mix into your greased 8x8" baking pan. Smooth out the mix with a spatula. It doesn't have to be completely smooth. These bars will have texture to them.
You can add chopped walnuts to the top of this before you put into the oven. In my house, I have a nut allergy. So I preferred to sprinkle the nuts after everything was cooked so I could easily separate the nut ones from the nut free ones.
Put the pan into your 350 degree preheated oven, and bake for 23-25 minutes. Do the toothpick test to confirm when it's done.
6. Take out of the oven and let cool for 20 minutes.
Cut into squares. Drizzle some chocolate across them for a bit more sweetness.
The Full Recipe Breakdown
Prep time: 10 minutes
Cook time: 23 minutes
Cool time: 20 minutes
- 1 cup of oat flour
- 3 scoops of Earthy Andy x NB Pure: Plant Powered Protein powder
- 1/2 teaspoon salt
- 1/2 teaspoon Baking Powder
- 2 teaspoon cinnamon
- 1/4 teaspoon of Allspice
- 1/4 teaspoon of ground ginger
- 1/3 cup of brown sugar
- 3 eggs
- 1 cup of Pumpkin Puree
- 1/2 tablespoon of vanilla
- 1/2 cup of chopped pecans or walnut (optional)
- 1/2 cup of melted dark chocolate chips (optional)
1. Grease an 8x8 glass baking dish and preheat the oven to 350 degrees.
2. In a mixing bowl, whisk together the oat flour, baking powder, protein powder, salt, cinnamon, allspice, ginger, and brown sugar.
3. In a different mixing bowl, whisk together the eggs, pumpkin puree, and vanilla until smooth and combined.
4. Combine the bowls mixes together and then whisk until they are combined.
5. Pour the batter into the prepared baking dish and smooth it out with a spatula.
6. Sprinkle the chopped nuts over if you're choosing to include those.
7. Bake for 23-25 minutes. Utilize a toothpick to check to see if it's done. Insert the toothpick into the center, when it comes out clean, then it's done.
8. Let everything cool down for at least 20 minutes before slicing into squares.
9. Feel free to drizzle melted chocolate over the bars if you'd like!
10. Store in an airtight container in the refrigerator.