Pumpkin Apple Harvest Bars

   I'll warn you: this recipe is entirely my own creation. They are done in a traditional Kathleen fashion, by stuffing as many healthy ingredients into a creation, hoping it will taste good at the same time!

   So, here we go! Feel free to include any type of protein source you'd like, or to change the toppings around. I personally love these combinations because it gives me a taste of autumn, which I am very much looking forward to. Fortunately, these are full of goodies, such as protein, fiber, and Omega 3 fatty acids from the flaxseed. I ate a Harvest Bar for breakfast, but they were also scrumptious right out of the oven with a scoop of natural frozen yogurt. 

Ingredients:

for the bars

3 tbsp. butter

3 tbsp. brown sugar

2 tbsp. clover honey

1 c. whole wheat pastry flour

3/4 can (about 12 oz.) of a 15 oz. Libby's Pumpkin Filling

1/3 c. soy protein powder

1/3 c. flax seed

1 large apple, diced

1 tbsp. cinnamon

1 tsp. ginger

1 tbsp. nutmeg

pinch of salt

1 tsp. baking soda

2 tsp. vanilla flavoring

for the topping

1/2 c. oats
2 tbsp. butter

1/2 c. walnut pieces

1 c. crushed or sliced almonds

1 tbsp. soy milk

1/2 c. dried cranberries

Method:

Pre-heat oven to 375 degrees. 

Combine the first four ingredients and whisk or mix with a stand or hand mixer. Add the rest of the ingredients, mixing on medium speed until they are well combined. 

Next, spread in a 9 x 13 pan or cookie sheet. I used a cookie sheet and luckily remembered to wipe it down with a little butter first.

Mix up the topping ingredients and spread all over the bars.

Bake for 20 minutes, until edges are golden brown.

Enjoy!

-k