@avaaxe: SWEET, SALTED & EVERYTHING PUMPKIN 🎃🤎 Gluten free, dairy free, refined sugar free and soooo yummy Recipe makes 8 servings Per serving: 138 calories 10.5g protein 15g carbs 4.5g fat Ingredients and directions in caption! 🤎 @Logan #pumpkinrecipes #healthyfallrecipes #proteindessert #healthybaking #falldessert

AVA AXE | online 1:1 coach :

INGREDIENTS Pumpkin Oat Bake • 180g pumpkin puree • 1 whole egg • 165g liquid egg whites • Vanilla Protein Powder (71g total) • 55g oat flour • 20g almond flour • 50g unsweetened applesauce • 10g pure maple syrup • 1 tsp vanilla extract • 1 tsp pumpkin pie spice • ½ tsp cinnamon • ½ tsp baking powder • Pinch of sea salt Salted Date Caramel • 50g Medjool dates, pitted • 35–45g warm water • 5g almond butter • ½ tsp vanilla extract • Generous pinch of flaky sea salt DIRECTIONS 1. Preheat oven to 350°F and line an 8x8 baking dish with parchment paper. 2. Soak dates in hot water for 10 minutes. 3. Blend pumpkin puree, egg, egg whites, applesauce, maple syrup, and vanilla until smooth. 4. Add protein powder, oat flour, almond flour, pumpkin pie spice, cinnamon, baking powder, and salt. Mix until combined. 5. Pour batter into prepared baking dish. 6. Blend softened dates, warm water, almond butter, vanilla, and sea salt until smooth and caramel-like. 7. Drizzle date caramel over the batter and gently swirl into the top. 8. Bake for 25–30 minutes, until the center is just set. 9. Let cool before slicing. Refrigerate overnight for an even fudgier texture! MACROS Entire dish (8 servings): • Calories: ~1,100 • Protein: ~84g • Carbs: ~120g • Fat: ~35g