Sweet Protein Redheads

Wow! These little nuggets turned out better than I thought they would. I call them,  protein pumpkin redheads. I know there are brownies, blondies, and now there are redheads. The original recipe came from IG account @dallassrae. I changed a few ingredients and came up with my own version. We do not do peanut butter as the recipe called for, so I substituted almond butter. I used pumpkin puree instead of the pumpkin powder you mix with water. I also doubled my recipe because I am an extra hungry girl 🙂 This is the recipe I did and boy were these a hit with the husband.

In one bowl mix:

2 cups whole oats

2 scoops vanilla whey protein

1 tsp baking soda

1 tsp salt

2 tsp pumpkin pie spice

In a separate bowl mix:

1/2 cup almond butter

1/2 cup agave nectar

1 15 oz can pumpkin puree

2 eggs

2 tsp vanilla

Now combine dry ingredients into wet ingredients. Mix well and spread into lightly greased baking pan. Bake at 350 degrees for about 15-20 minutes. Tip: I like lots of oats so feel free to add more if you do too.

Redheads like it wild so don’t be afraid to throw a few dark chocolate morsels in.  I did on one side. I love the combo of flavors!

redheads1

Hey, go check out @Dallasrae on IG. She is a figure competitor and has great recipe ideas for eating clean. What do you do with pumpkin puree this time of year?

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About nthefitzone

Hi, my name is Allyson. I am a 40 something yoga and Pilates teacher. This blog documents my passion for yoga, Pilates, running, strength training, nutrition, and healthy cooking. I hope to inspire others to find their inner athlete, to get strong and healthy, to set goals and reach them. Age doesn't matter. Anything is possible with hard work, determination, drive, commitment and passion. Follow along for some healthy fun and find your inner athlete. It's in there, just waiting to shine :)

Posted on October 16, 2013, in Cookies:), Recipes and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. 1 Comment.

  1. I’m going to make these this weekend… yum! Thanks for sharing the recipe.

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