April 22 2016
The Boston Marathon was Christine Campbell's hometown race.
Bring on the cooler temps and changing leaves because we’re anxiously awaiting the transition of seasons (first a Fall Gear Review – now a pumpkin recipe – we’re ready!). Nothing says Fall better than the warm, spicy aroma of pumpkin treats baking in the oven. Our latest recipe promises energy punching pumpkin bars that are chockfull of healthy benefits and perfect for busy ladies on-the-go. Store this tasty treat in a plastic bag to throw in your purse or gym bag for easy access to help keep hunger at bay (while you’re at it- bring two so you can share one with your running buddy!). Each bar packs a generous dose of Vitamins A & C, potassium and dietary fiber to enhance immunity, stave off cardiovascular disease and lower cholesterol levels. This low calorie, low fat snack offers the perfect combination of seasonal flavor and energy boosting nutrients. Tantalize your taste buds with one of these bars after your next run!
1/2 cup canned pumpkin
1/3 cup agave syrup
1 tablespoon canola or vegetable oil
1/2 teaspoon vanilla extract
1/2 cup flour
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup rolled oats
1/4 cup ground milled flaxseed
1 tablespoon chia seeds
1/4 cup chopped pecans
Preheat the oven to 350 degrees. In a medium bowl, beat together pumpkin, agave syrup, oil, egg and vanilla. Gradually add flour, spice, oatmeal, salt, flaxseed, chia seeds and pecans. Stir until well blended. Spray 8 x 8 baking dish with non-stick cooking spray and spoon mixture inside, taking care to spread evenly. Bake for 22-25 minutes, until mixture appears firm and lightly golden. Cool completely on wire rack before cutting into 10 bars. Store in airtight container to consume within 3-4 days.
Nutritional information per serving: 130 calories, 3.9 g fat, 21.7 g carbohydrates, 3.3 g protein, 131 mg sodium, 2.7 g dietary fiber.
Gluten free Adaption: substitute almond flour for white flour and gluten-free oats for rolled oats to enjoy gluten free bars!