Pumpkin Protein Bars with Creamy Coconut Frosting
A protein-packed snack can keep blood sugar levels steady and prevent an energy crash after eating. Try this recipe to stay in control of ADHD symptoms all day long.
(Serves approximately 12)
INGREDIENTS
1 15-ounce can organic pumpkin
1/4 cup light coconut milk
2 tablespoons macadamia nut oil
1 teaspoon vanilla extract
5 egg whites
1/4 cup raw honey
1/2 cup erythritol
3/4 cup almond meal
3/4 cup all-purpose gluten-free flour
1/4 cup flax meal
1/4 cup vanilla-flavored pea protein (sweetened with stevia)
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
PREPARATION
1. Pre-heat oven to 350°F.
2. Using a handheld electric mixer at medium speed, beat together the pumpkin, coconut milk, oil, vanilla, egg whites, honey, and
erythritol until smooth.
3. In separate bowl, mix dry ingredients: almond meal, flour, flax meal, protein powder, baking powder, baking soda, and pumpkin pie spice.
4. Combine dry ingredients with wet ingredients. Using the electric mixer, mix on medium to high speed until the batter is thoroughly combined and smooth.
5. Spray a jelly roll (10 1/2 x 15) baking pan with nonstick cooking spray and spread batter evenly into pan. Bake for 20 to 25 minutes.
Let cool completely before frosting (see next page for the recipe)
and cutting into 12 bars.
NOTE: If you decide not to use frosting, you can add 1/2 cup sugar-free dark chocolate
EXCERPTED FROM HEALING ADD THROUGH FOOD COOKBOOK (CD-ROM)
(Yields a little more than 1 cup)
This recipe calls for the meat from one or two young Thai coconuts. Some people are intimidated by the idea of opening coconuts to get the meat (I used to be one of them). I assure you, it is easier than it sounds, and well worth the minimal effort! The fresh coconut water and delicious meat are amazing treats. The only thing you need is a meat cleaver or a 10-inch heavy kitchen knife to get started. Young Thai coconuts can be found at Asian markets or health food stores and come wrapped in plastic. You can use other types of coconut, but the meat is often not as soft. The meat from a young Thai coconut is usually similar to the consistency of tofu, very soft.
INGREDIENTS
1 cup fresh coconut meat from young Thai coconuts
2-3 tablespoons raw honey (or use Sweet Leaf brand vanilla- or chocolate-flavored liquid stevia in place of honey)
1/4 – 1/2 cup full-fat coconut milk
OPTIONAL INGREDIENTS
(for chocolate flavor)
1 cup fresh coconut meat from young Thai coconuts)
1-2 tablespoons raw cacao powder
1/2 cup sugar-free chocolate chips (Lily’s brand)
PREPARATION
1. For chocolate flavor: Use double boiler or small saucepan and stainless steel bowl (make sure mouth of bowl is wider than mouth of the saucepan). Place cacao powder and chocolate chips in bowl. Boil 2 cups of water in small saucepan. Place stainless steel bowl over the boiling water and turn heat down to medium low. Melt chocolate slowly on low heat until completely soft and creamy.
2. In a high-powered blender, place meat from coconut and honey or stevia. Add 1/4 cup coconut milk.
3. Turn blender on low to start. Slowly add more coconut milk as necessary to get mixture to blend. Add as little liquid as possible to keep the frosting thick, but enough to help it blend into a creamy texture. Note: If the mixture is too thick and not spreadable you may want to mix it in the food processor first, then transfer it to the blender once it is chopped. A high-powered blender will create a creamier frosting than a food processor.
EXCERPTED FROM HEALING ADD THROUGH FOOD COOKBOOK (CD-ROM)
