By Janice Bissex, MS RD and Elizabeth Weiss, MS RD
Recipe provided by EatRight.org
If you're looking for a nutritious, kid-pleasing snack for after school or the lunch box, this is the recipe for you. Thanks to the pumpkin (which, by the way, blends right in), each serving has almost half a day's worth of immune-boosting vitamin A. As for the nuts, they add heart-healthy fat and protein to each delicious bite.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 cup pecans, very finely chopped
¾ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
4 large eggs, beaten
One 15-ounce can 100% pure pumpkin
½ cup canola oil
¼ cup 1% low-fat milk
½ cup mini semi-sweet chocolate chips
Directions
- Preheat the oven to 350°F. Lightly oil or coat a 15 x 10 x 1-inch rimmed baking or jelly roll pan with nonstick cooking spray and set aside.
- Whisk together the all-purpose flour, whole wheat flour, pecans, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl until well combined.
- In a separate bowl, whisk the eggs, pumpkin, oil, and milk until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the chocolate chips.
- Spread the batter evenly in the prepared pan and bake for 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 10 minutes before slicing into thirty, 2 x 2½-inch bars.
Cooking Tip
For maximum freshness, store leftovers in a plastic container or zip-top bag in the refrigerator.
