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
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.