Gluten-Free Persimmon Protein Bars

If my kids were allowed to live on granola bars all day long, they probably would. If I’m going to the store for a little something, I always pick up a box of bars too. I usually buy the Trader Joe’s ones that come in the pink box, but if I’m at Target I’ll get some Annie’s ones or Cascadian Farms. I don’t generally buy any with chocolate because it makes my kids CRAZY. For days.

We have a ton of persimmons right now that have just been sitting here waiting to be used from our Abundant Harvest boxes. Last year I made some persimmon cookies and I might again this year since we have so many, but this morning I thought I would try and make something semi-healthy for us to snack on. Our cupboards are getting a little bare, but I’m in that odd spot of not really wanting to buy much before we head out of town for the holidays. So I used what I could find in there. If I made these again, I would probably throw in some rolled oats and cut back the flour a bit. This version was super yummy though and a big hit with the kids that are already on seconds as I type this.

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Ingredients
-1 1/2 cups Pamela’s Baking Mix
-1 egg
-1/2 cup chopped raw almonds
-1/2 cup chopped raw cashews
-1/2 cup raisins
-1 1/2 cups persimmon pulp (I used a few of the little ones that are already edible, my big ones are not quite soft enough. I peeled and chopped them and tossed them in the VitaMix)
-1 scoop Garden of Life’s RAW protein powder
-1/4 cup sugar
-1 Tbsp honey
-1/2 tsp pumpkin pie spice
-1 tsp vanilla extract
-zest of one lemon

Preheat oven to 375. Mix all ingredients together. Spoon out onto a parchment lined baking sheet. Spread mixture out over parchment to about 1/2 inch thickness. Bake for 14 minutes. Remove from oven. Transfer parchment to cutting board and cut into bars. Place bars on cooling rack.

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How many it makes depends on how you cut them. I used one of our typical bars as a sort of template and got 18 bars.

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