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Ingredients

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4 and generously oil a 22cm non-stick square brownie tin. Beat the peanut butter, maple syrup and egg whites together using a fork until well combined. Stir in the oats, raisins and pumpkin seeds to make a sticky dough.

  • STEP 2

    Press the dough into the tin in a thin, even layer, then bake for 15-18 mins until golden and firm. Cut into 12 rectangles, then tip out onto a wire rack and leave to cool completely. Will keep in an airtight container for up to a week.

Recipe tip

To increase the protein content, add another egg white and 90g skimmed milk powder to the mixture. You can save the yolks for another recipe.

Recipe from Good Food magazine, October 2023

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A star rating of 4.3 out of 5.4 ratings
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