I had to piece things together from things I had on hand from Trader Joe's in the States, Tegut here in Germany, and the Commissary. For the record, Kenny says that if you're active duty you're not supposed to consume hemp protein powder. It's legal for civilians and it will not make you positive on a drug test because hemp, unlike marijuana does not have THC which is the compound that makes you high. It's nice for vegetarians because it is a good source of Omega-3 which is commonly found in fish.
I just used regular brown sugar. I'm not sure I could find the Xylitol Brown Sugar Blend, but I'm not a big fan of sugar alternatives so I didn't spend any time looking for it. She calls for baby food applesauce. I just used an individual portion of no sugar added applesauce. I couldn't find oat flour so I used Haferkleie which is finely ground oatmeal. I was worried that my bars would be too grainy. They look pretty grainy but the texture didn't bother me when I ate it. I did find some quinoa flour at the Grafenwöehr Commissary so maybe I'll try that next time.
The instructions didn't require separating wet and dry ingredients so I was prepared for a disaster but the bars came out nicely.
Pumpkin Protein Bars
Ingredients
1⁄2 cup brown sugar
1 3.9 ounce container no sugar added applesauce
2 teaspoons ground cinnamon
1 1⁄2 teaspoons ground ginger
1⁄2 teaspoon ground cloves
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
2 teaspoons vanilla extract
4 large egg whites
1 15 ounce can of raw pumpkin
2 cups oatmeal, finely ground
4 tablespoons vanilla hemp protein
1⁄2 cup almond milk
Directions
Preheat the oven to 350 degrees F.
Spray a 9 X 13 baking dish with non-stick spray.
Combine first 11 ingredients and mix well.
Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated.
Spread batter into the baking dish and back for 25 minutes or until a toothpick comes out clean.
Makes 24 squares.
1⁄2 cup brown sugar
1 3.9 ounce container no sugar added applesauce
2 teaspoons ground cinnamon
1 1⁄2 teaspoons ground ginger
1⁄2 teaspoon ground cloves
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
2 teaspoons vanilla extract
4 large egg whites
1 15 ounce can of raw pumpkin
2 cups oatmeal, finely ground
4 tablespoons vanilla hemp protein
1⁄2 cup almond milk
Directions
Preheat the oven to 350 degrees F.
Spray a 9 X 13 baking dish with non-stick spray.
Combine first 11 ingredients and mix well.
Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated.
Spread batter into the baking dish and back for 25 minutes or until a toothpick comes out clean.
Makes 24 squares.
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