This fail-safe pumpkin chocolate chip oaty protein bars recipe may be a mouthful but it's certainly a tasty one.
If pumpkins aren't your thing, you can always sub in banana.
1 cup pumpkin purée (or banana)
100g coconut sugar
50g coconut oil, melted
1 flax egg or egg
1 tsp vanilla essence
35g Gluten jumbo oats
100g oat flour (I ground more jumbo oats)
55g Vanilla vegan protein
1 tsp cinnamon
1 tsp pumpkin spice or more cinnamon
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
40g Island dark chocolate buttons (65%, 75%, 85% or 100%)
Preheat the oven to 170ºC and line a cake tin (a square 7x7 tin works well).
Make your flax egg and set aside (1tbs flax, 3tbs water).
In a large bowl mix together, oats, oat flour, protein, spices, baking powder, bicarb and salt.
In another bowl whisk together, pumpkin, coconut oil, coconut sugar, flax egg and vanilla.
Pour wet in to dry, combine and then fold through choc drops (if too dry, add a little water).
Spread mixture in to your baking tin and add a few extra chocolate drops on top.
Bake for 18-20 minutes, until just set - don’t over-bake, you want it on the gooey side.
Let cool, slice and enjoy slightly warm.
Thanks to Sally Beck (@foodiefittwinmummy) for this wonderful recipe.