- 2 whole eggs
- 4 egg whites
- 1 cup plain greek yogurt
- 1 tbsp quality vanilla extract
- 1- 15oz can pure pumpkin puree (2 cups)
- 3/4 cup stevia in the raw
- 1 1/2 cups oat flour (ground oats)
- 1/4 cup coconut flour
- 1/4 cup ground flaxseed
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
****Optional: 1/2 cup chopped nuts
Preheat oven to 350 degrees F. Spray a 9X9 inch baking pan with non-stick cooking oil.
Using electric beaters, beat the eggs until fluffy. Add the pumpkin, yogurt and vanilla. Continue to beat until smooth.
Sift together the dry ingredients. Add the pumpkin mixture. Do not over mix.
Pour the batter into prepared pan. Bake for 25 to 30 minutes or until spring to touch and toothpick inserted in center comes out clean.
Remove from oven and let cool on wire rack fully before cutting.
Makes 9 squares
Per square: 117 calories, 3g fat, 15.5g carbs, 4.5g fiber, 8g protein