Source: Jennifer Meyering
Yield: 16 squars
- 1/2 cup truvia brown sugar blend
- 2 tsp . ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla extract
- 4 egg whites
- 1 can (15 oz) pumpkin puree
- 2 cups oat flour *
- 3/4 cup vanilla protein powder
- 1/2 cup unsweetened almond milk
Preheat oven to 350 degrees F.
Spray 8×8 baking dish with nonstick cooking spray.
In a medium bowl combine brown sugar blend, cinnamon, ginger, baking powder, baking soda, salt, vanilla, egg whites, and pumpkin puree and mix until combined.
Add oat flour, vanilla protein powder, and almond milk and mix to incorporate.
Spread batter into prepared baking dish and bake at 350 degrees F for 35-40 minutes or until tester inserted in center comes out clean.
Cool in pan and cut into 16 squares.