Pumpkin Cranberry Bars Recipe

Pumpkin Cranberry Bars Recipe

Have some extra pumpkin puree lying around? Whip up a batch of these crispy‚ chewy‚ and satisfying snack bars in under ten minutes.

 

INGREDIENTS

¾ cup Navitas Organics Cashew Nuts

½ cup unsweetened coconut shreds

2 Tbsp. Navitas Organics Goji Powder

1 Tbsp. ground flax seed

¼ cup organic cane sugar

2 tsp. pumpkin pie spice

1 tsp. sea sat

3 Tbsp. canned pumpkin puree

½ tsp. vanilla extract

2½ cup organic brown rice crisp cereal, or crispy breakfast cereal of choice (divided)

1 cup dried cranberries

1 cup pecans, chopped

DIRECTIONS

Use a food processor to grind the cashews into a coarse flour. Add the coconut shreds‚ goji powder‚ ground flax‚ sugar‚ pumpkin pie spice‚ and sea salt‚ and blitz to combine. Add the canned pumpkin and vanilla and blitz once more to form a wet dough.

Add 2 cups of the brown rice cereal and pulse a few times to partially incorporate.

Add the remaining ½ cup of cereal‚ cranberries‚ and chopped pecans‚ and pulse once or twice to coarsely chop the ingredients while retaining most of the texture.

Lay a piece of wax or parchment paper down on a flat surface‚ and spill the “dough” out on top. Use your hands to firmly press the mixture into a 1-inch-thick rectangle‚ compressing as much as possible. Lay another piece of wax paper on top‚ and use a rolling pin to firmly roll the dough into a ½-inch flat layer. Remove the top paper, cut into 16 squares and serve.

Will keep for 1 week at room temperature‚ or 2 weeks refrigerated.

Makes 16 bars

 

Submitted by Julie Morris | Luminberry

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Image of Pumpkin Cranberry Bars Recipe

Servings

16 bars

Have some extra pumpkin puree lying around? Whip up a batch of these crispy‚ chewy‚ and satisfying snack bars in under ten minutes.

Ingredients

  • ½ cup unsweetened coconut shreds
  • 1 Tbsp. ground flax seed
  • ¼ cup organic cane sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. sea sat
  • 3 Tbsp. canned pumpkin puree
  • ½ tsp. vanilla extract
  • 2½ cup organic brown rice crisp cereal, or crispy breakfast cereal of choice (divided)
  • 1 cup dried cranberries
  • 1 cup pecans, chopped

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Directions

  1. Use a food processor to grind the cashews into a coarse flour. Add the coconut shreds‚ goji powder‚ ground flax‚ sugar‚ pumpkin pie spice‚ and sea salt‚ and blitz to combine. Add the canned pumpkin and vanilla and blitz once more to form a wet dough.
  2. Add 2 cups of the brown rice cereal and pulse a few times to partially incorporate.
  3. Add the remaining ½ cup of cereal‚ cranberries‚ and chopped pecans‚ and pulse once or twice to coarsely chop the ingredients while retaining most of the texture.
  4. Lay a piece of wax or parchment paper down on a flat surface‚ and spill the “dough” out on top. Use your hands to firmly press the mixture into a 1-inch-thick rectangle‚ compressing as much as possible. Lay another piece of wax paper on top‚ and use a rolling pin to firmly roll the dough into a ½-inch flat layer. Remove the top paper, cut into 16 squares and serve.
  5. Will keep for 1 week at room temperature‚ or 2 weeks refrigerated.