Celebrate the season with quick and easy treats that pack a great punch of protein as well as fibre, vitamins and sweetness. Much lower in fat, sugar and gluten free, these bars can be frozen for mid week snack treats.
When the fall was waning, I couldn’t bear to toss that porch pumpkin. So I cut it up and scooped out the seeds the way you would with a squash. I baked it in the oven and scraped out the flesh when tender. This one pumpkin is still yielding wonderful food from my kitchen, including fudgey vegan brownies and protein packed quesadillas. What I couldn’t use in the first few days, I’ve frozen in 1 cup containers for future adventures!