These gingerbread flavored cookie barstaste great and will keep your energy up all day.
Recipe: Spiced Energy Bars
Crust: 1 egg white 3/4 cup ground gingersnaps 1 tablespoon butterFilling: 1 (16 ounce) can BUSH’S® BEST Pinto Beans, rinsed and drained 1/2 cup buttermilk 2 large eggs, lightly beaten 1/2 cup pumpkin puree 2 tablespoons molasses 1 tablespoon vanilla extract 2 tablespoons dark brown sugar, firmly packed 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/8 teaspoon ground clovesTopping: 3/4 cup low fat granola
Preheat oven to 350°F (175°C).Cut an 8 x 12 inch piece of wax paper and moisten one side withwater. Press wax paper, wet side down, into an 8 x 8 inch glassbaking dish. Let longer sides of paper extend up sides of thebaking dish to help with removal. Lightly spray the wax paperand sides of the pan with non-stick spray.
For crust, stir together egg white, gingersnapcrumbs and butter until combined. Press into pan, using backof a greased spoon. Bake for 10 to 12 minutes, or until firm.Remove pan from oven and cool.
For filling, puree BUSH’S® BEST PintoBeans with buttermilk in a food processor until smooth. Transferto mixing bowl and add eggs, pumpkin puree, molasses and vanilla.Beat with hand mixer on high for one minute. In a small bowl,combine brown sugar, cornstarch, cinnamon, ginger, nutmeg, saltand clove. Sift mixture into filling and beat for one minuteon high. Pour filling onto the prepared crust and sprinkle granolaon top.
Bake 40 to 45 minutes, or until insertedknife comes out clean. Cool completely, and lift from pan usingthe ends of the wax paper. Cut into 12 bars and store in an airtightcontainer in the refrigerator.
Makes 12 servings.
Nutritional Information Per Serving: Calories:135; Total Fat: 3.3g; Cholesterol: 38mg; Sodium: 233mg; TotalCarbs: 21.3g;Dietary Fiber: 2.8g; Protein: 4.4g
Recipe and photograph provided courtesyof Bush’s Beans.
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