baking spray with flour
1/4 cup (120 ml) liquid egg substitute
2 large egg whites
3/4 cup (143 g) one-to-one sugar substitute
1/3 cup (65 g) plus 1 tablespoon (8 g) nonfat dry milk
1/4 cup (60 ml) canola oil
1 16-ounce can (480 g) unsweetened pumpkin
1/4 cup (36g) currants
2 cups (280 g) unbleached all-purpose flour
2 teaspoons (10 ml) pumpkin pie spice
2 teaspoons (10 ml) baking powder
1/8 teaspoon salt (0.6 ml) (optional)
Preheat oven to 350° F Coat a 13 x 9 inch (32.5 X 22.5 cm) baking pan with baking spray.
In a large bowl, combine egg substitute, egg whites, sugar substitute. dry skim milk, canola oil, and pumpkin. Mix for about 2 minutes. Stir in
currants.
Sift dry ingredients over the mixture and fold in. Place the batter into the prepared pan and bake for about 40 minutes until the batter springs bake
when touched in the center. Cool in the pan and cut into 36 bars.
