My daughter LOVES breakfast breads. I can easily health-ify them to Power- UP the fiber and down the sugar, then spread with butter to get some fat…but she needs protein, too.

It’s November and the season for all-things-pumpkin!

From a traditional pumpkin bread recipe, adding almond butter adds fiber, protein and fat. Then Plant Works vanilla protein powder boosts the protein & fiber further!

** This recipe can be made with out the plant works – just add 1 t of vanilla.

Pumpkin Protein Bars

• 1/2 c pumpkin (not pie filling, but pure pumpkin)
• 1/2 c almond butter
• 1/3 c honey
• 2 eggs
• 2 scoops (1/4 c) Plant Works Vanilla protein powder
• 1 t cinnamon
• 1/2 t ginger
• 1/2 t nutmeg
• 1/4 t salt
• 1/2 t baking soda

1. Preheat oven to 350, grease a 9″ square pan.
2. Combine all ingredients and mix until smooth.
3. Pour into prepared pan and bake 30 min or until set in the center.
4. COOL COMPLETELY on the counter top. Refrigerate for 4-6 hours before serving.
5. Store in refrigerator.