Pumpkin Spiced "Kind" Bars


So today is the official kick-off of Fall on the blog- or at least of Pumpkin Spice!

It’s crazy to me that stores have had pumpkins and Halloween candy for weeks already, but today I figured it’s almost the middle of September so perhaps the time has come.

Now, while I’m not a PSL kinda girl, I do still love pumpkin and think it is the perfect fall flavour for both sweet and savour dishes. I mean a delicious pumpkin soup on a cold fall day - that is hard to beat.

So now let’s talk about these delicious “Kind” bars. Have you guys had a Kind bar before? They are great snacks or breakfast alternatives for almost anyone - even our gluten-free friends. Plus, while they are sweetened with honey and almond butter, so you are having natural sugars rather than all the other things that tend to be in those store-bought bars.

The only ingredient that you may not have on hand is the almond meal, but no fear. You don’t need to run out and buy a big bag of it, just take you whole almonds and either chop them super super fine or throw them in a food processor - just be sure not to let it go for very long otherwise you may end up with almond butter instead.

So next time you want a hearty snack, grab one of these instead of a store-bought version - plus its pumpkin-spiced, so you can celebrate the season and make all of your PSL friends jealous!


prep time 15 minutes + 2 hours to cool

cook time 20 minutes

total time 35 minutes + 2 hours to cool

servings 10


1/4 cup honey

1/4 tsp vanilla

1/4 cup almond meal

1/4 tsp salt

1 1/2 tsp pumpkin pie spice

1 tbsp almond butter

1 1/3 cup whole almonds

1/2 cup dried cranberries

3/4 cup pumpkin seeds


Preheat oven to 300. Line an 8x8 baking pan with parchment paper then set aside.

In a medium bowl combine honey, vanilla, almond meal, salt, pumpkin pie spice and almonds butter. Stir until it is mixed well then fold in roughly chopped almonds, dried cranberries and pumpkin seeds.

Pour the mixture into your baking pan then press down firmly so that it is firmly packed into the pan. Bake for 20 minutes then remove and allow the bars to cool completely in the pan.

Place the cooled pan into the fridge for a minimum of 1 hour to allow the bars to fully set. Remove from the fridge and using the edges of the parchment paper carefully remove the bars from the pan and place on a large cutting board. Slice into 10 bars then store in a airtight container or wraps in wax paper and freeze.


Pomegranate + Pumpkin Seed Whipped Feta

Want to up your dip game? Whip up some feta with pomegranate + pumpkin seeds and delight your taste buds with your new favourite treat!


Today is seriously one of the easiest recipes ever! I don’t know about you but I have been seeing whipped feta for a little while now and if you have tried it you know it is delicious. Generally I would go super basic and just do straight whipped feta with lots of pepper, but lately, I have been focusing on interesting flavour combinations and trying to switching things up a bit.

Needless to say, I have had a few flops, but luckily this combo isn't one of them. Now the one thing I will say with this version of whipped feta vs others is that it is a bit softer and not quite as thick due to the juice of the pomegranate seeds, but for me, the thinner texture is totally worth it.

So now how do you guys open a pomegranate? Do you find it a huge pain? The best trick I have found is to cut it in half and then remove the seeds in a bowl of cold water. You save the mess, the seeds fall to the bottom making it so quick and easy. I promise you, you will never go back to your old ways of fighting with a pomegranate again.


prep time 5 minutes

total time 5 minutes

servings 2 cups


1 cup feta

1 cup cream cheese

Seeds of 1/2 a pomegranate

1/4 cup pumpkin seeds

1 tsp pepper


Combine all ingredients in a food processor and blend for 30 seconds. Scrape down sides and blend another 45 seconds until smooth and creamy.

Serve with your favourite crackers or veggies.