Pumpkin Bars with Golden Prairie Millet

pumpkin millet bars

Nutrition Facts

Serving Size (309g)

Servings Per Container

Amount Per Serving

Calories 180

Calories from Fat 50

% Daily Values*

Total Fat 5g

Saturated Fat 0.5g	3%
Trans Fat 0g

Cholesterol 10mg

Sodium 170mg

Total Carbohydrate 24g

Dietary Fiber 4g	16%
Sugars 2g

Protein 9g

Vitamin A 10%	•		Vitamin C 20%
Calcium 4%	•		Iron 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values my be higher or lower depending on your calorie needs:

	Calories	2,000	2,500
Total Fat	Less than	65g	80g
Sat. Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Pumpkin Bars with Golden Prairie Millet

Ingredients

1 cup rolled oats
1 cup organic millet
4 cups whole wheat flour
1 cup sugar
1 cup slivered almonds
1 cup raisins
1 cup dried cranberries
½ cup canola oil
3 cups pumpkin puree
1 cup chopped cooked pumpkin
2 egg whites + 2 eggs
2 tbs local honey
1 tsp baking powder
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
Pinch of salt

Preparation Instructions

1. Heat oven to 350 °F.

2. Cut pumpkin in half, scoop out seeds, drizzle with olive oil and sprinkle with salt.

3. Place pumpkin face down on oiled sheet pan and roast for 45-60 min. or until soft.

4. Wait until cooled enough to touch then scoop out filling and blend until smooth.

5. Prepare a shallow oven tray or cookie sheet with parchment paper and grease with oil for the bars.

6. In one bowl, combine all dry ingredients, in a separate bowl combine all wet ingredients.

7. Mix wet and dry together just until combined and pour onto cookie sheet. Spread mix to 1” thick and bake for 30-35 min. or until golden brown.

8. Remove from cookie sheet and place on a wooden board. Cut into bars and store in an airtight container in the fridge or freeze for longer shelf life.