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Home » Recipes » Cranberry Pumpkin Pie Spice Seed and Nut Bars {Paleo}

Cranberry Pumpkin Pie Spice Seed and Nut Bars {Paleo}

October 16, 2017 by Faith 1 Comment

Cranberry Pumpkin Pie Spice Seed and Nut Bars {Paleo} feature the winning flavor combination of nuts, honey, and warm spices in a festive treat.

Cranberry Pumpkin Pie Spice Seed and Nut Bars Top View Vertical Orientation

Every autumn there comes a time when I can’t hold out any longer. I reluctantly give in, and then wonder why the heck I waited so long. And then it’s no holds barred, and pumpkin spice everything for me.

This recipe is my first pumpkin spice of the season. After that, I had my first PS latte of the season, followed by my first PS muffins. Like I said, once that damn is broken, it’s wave after wave of pumpkin spice everything, lol. (But don’t worry, I’ll keep the PS recipes I share here to few and far between; I know it can be easy to be overloaded this time of year!)

The interesting thing about this recipe is that there actually isn’t any pumpkin involved. I use pumpkin pie spice mix, which is a blend of cinnamon, nutmeg, cloves, ginger, and allspice. If you’re pressed for time, you can buy the mix premade, but for the best tasting and most aromatic mix, grind the spices fresh yourself.

Cranberry Pumpkin Pie Spice Seed and Nut Bars Top View Horizontal Orientation

The inspiration for this recipe came from @secretsquirrelfood on Instagram (here is the original recipe for her Honey Coconut Macadamia Bars). I made her original recipe with just a couple small changes (I used raisins instead of chopped apricots and omitted the maple syrup) a few weeks ago when I was visiting a dear friend in D.C. The bars were a huge hit and I immediately knew I wanted to play around with a fall flavor profile.

With cranberries and pumpkin pie spice mix, these bars are just festive enough to be perfect for fall. I had a friend taste test them (thank you, Julius from Droolius.com!) and he mentioned they actually taste a bit like baklava, which I think is pretty accurate with the combo of nuts + honey + warm spices. And bonus, they’re paleo!

Cranberry Pumpkin Pie Spice Seed and Nut Bars Top View Horizontal Orientation

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Cranberry Pumpkin Pie Spice Seed and Nut Bars {Paleo}
Prep time:  8 mins
Cook time:  32 mins
Total time:  40 mins
Yield: 10 bars
 
Cranberry Pumpkin Pie Spice Seed and Nut Bars {Paleo} feature the winning flavor combination of nuts, honey, and warm spices in a festive treat.
Ingredients
  • 1 cup (145 g) raw, unsalted pumpkin seeds
  • 1 cup (115 g) raw, unsalted walnuts, coarsely chopped
  • ½ cup (40 g) unsweetened shredded coconut
  • 7 tablespoons honey
  • ¼ cup (30 g) almond flour (or almond meal)
  • ½ cup (60 g) dried organic cranberries
  • 1 tablespoon coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice mix
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 325F. Spread the pumpkin seeds and walnuts out on a large baking sheet and toast until starting to turn golden, about 7 minutes. Stir in the coconut and return to the oven until the coconut, seeds, and nuts are all light golden, about 5 minutes more. Transfer to a large bowl.
  2. Turn the heat up to 350F and line an 8 by 8-inch pan with parchment paper.
  3. Add the honey to a 3-quart saucepan over medium heat. Bring to a boil and let it boil for 3 minutes, turning the heat down slightly as necessary so it doesn’t boil over. Remove from heat.
  4. Add the almond flour, cranberries, coconut oil, vanilla, pumpkin pie spice mix, and salt to the bowl with the pumpkin seed mixture and stir to combine. Stir in the honey.
  5. Pour the mixture into the prepared pan, spreading it out as evenly as possible.
  6. Bake until golden, about 20 minutes.
  7. Cool to room temperature and then refrigerate to chill before cutting and serving.
  8. Store the bars wrapped in the fridge.
Notes
Recipe adapted from @secretsquirrelfood's recipe for Honey Coconut Macadamia Bars on Instagram.
3.3.3070

Filed Under: Recipes Tagged: Cranberry, Dairy-Free, Desserts, Fall Inspired Recipes, Gluten-Free, Grain-Free, Nut Bars, Paleo, Pumpkin Pie Spice Mix, Pumpkin Seeds, Recipes, Snacks, Walnuts

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    December 18, 2019 at 11:30 am

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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In honor of Ramadan, the Islamic holy month, I'm s In honor of Ramadan, the Islamic holy month, I'm sharing this Red Lentil Soup. I first posted the recipe on my blog years ago (it's been over a decade now!) after I learned how to make it while living in the Middle East. My Syrian ex-mother-in-law is an absolutely incredible cook. Not only does she enjoy feeding the people she loves, but cooking is truly an art form to her. She graciously took me into her kitchen and taught me so many traditional recipes like this one. 💛

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Ramadan Kareem to all who celebrate. 😘

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These are supposed to be French Crullers, but as y These are supposed to be French Crullers, but as you can see they look nothing like they're supposed to! 🙈😁 I'd call the recipe a flop in that sense, except for 2 things: 1) they still taste great (swipe through to the last photo showing their pillow-y interior), and 2) I made them on a Zoom call together with my dear friend Evelyene (@cultureatz). Eve and I virtually met around the time we both started blogging (she lives in Montreal), which was over a decade ago (it's crazy to think how fast time flies!).

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