Chef's Inspiration: "I make these healthy treats nearly every week for my trainers at Cressey Performance [training facility] located in Hudson, Massachusetts. They are highly nutritious, packed with fiber and they taste amazing. We often keep the tub of pumpkin bars out for the clients that need a little "extra something" during their workouts. This does the trick." October 2009 Recipe submitted by: Nancy LeBlanc
Time: 0 hour
Spray 9 x 9 baking pan with canola oil. Preheat oven to 325° F. Using a 14 cup food processor, blend eggs until creamy. Add cottage cheese, molasses and vanilla to eggs. Blend until thick and creamy (approximately 1 minute). Add one can of pumpkin at a time to the mixture, blending in between. Add remaining ingredients, except nuts, and blend until mixed. Mix in nuts until blended. Taste the batter to check sweetness. Add some stevia or more spices according to your liking. Pour into the sprayed pan and sprinkle cinnamon on the top before baking. Bake at 325° F for 1 hour and 45 minutes. Rotate the pan at 50 minutes to ensure even browning. When the bars are cool, cover with plastic wrap or foil. Cracks will appear on the top and will flatten when the bars cool. Note: Bars must sit overnight for the flavors to meld. They will not taste good right out of the oven.
Nutrition facts (per serving):