A Very Fall Foodie Friday

Every fall I get the urge to bake again.  I’m not sure if it’s just that the weather is getting colder and I’ve got more drive to find fun indoor activities, or if it’s the fact that I begin to crave warm baked goods.  Either way, I’ve been whipping up some delicious treats so far this fall season!  It started a week or two ago when I posted a recipe for vegan freezer fudge.  By the way, the verdict for this recipe…let’s just say it’s been hard to capture a picture because it keeps disappearing!  Here is the finished product.

I substituted plain almond butter for dark chocolate almond butter because, well, I like to add chocolate to everything!

This fudge is rich, decadent, and goes perfectly with a glass of almond milk topped with cinnamon. The ultimate indulgence.

This week I tried yet another recipe courtesy of The Detoxinista that’s perfect for Fall baking.  These Pumpkin bars are filling, and satisfying it’s hard to believe they’re 100% grain-free!  Not to mention pumpkin is packed with vitamin A, C, Zinc and Magnesium, it’s loaded with fiber, and Beta Carotene known to protect against degeneration of the eyes [source].

Grain-Free Pumpkin Bars
Difficulty: 2/5

  • 1/2 cup 100% pure pumpkin puree (pumpkin pie filling will have added sugar)
  • 1/2 cup almond butter
  • 1/3 cup honey
  • 2 eggs
  • 2 teaspoons pumpkin pie spice (available at most grocery stores in the spice isle)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  1. Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.
  2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.

    I added dark chocolate chips because again, why not!
  3. Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes, or until the edges are golden brown and the center is firm.

    I used a loaf pan because that’s what I had around the house
  4. Allow to cool completely in the pan, then cut and serve!

    Sprinkle with pumpkin seeds to add a little crunch

    What are some of your favorite flavors of Fall?  Apples, pumpkin, pears, cinnamon?

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