“Pumpkin Spice and everything nice.” -Fall
Fall is here! Can you believe it? Even in South Florida the stores are loaded with all things pumpkin spice and everything nice. During this time of year I really miss living in New York with the cool crisp days and sounds of football whistles wafting through the air. All of my favorite days also happen to fall in fall: my birthday, Thanksgiving and my wedding anniversary. The arrival of my Niece Mia next month will also add to my list of my favorite days of fall! After little Miss. Mia arrives my mom and I will be heading to the land of Dolce Vita. I surprised mom with a trip last Christmas and I cannot believe it is almost here! Cory and I spent our honeymoon in Italy during the end of October and the weather during that time could not be more perfect. If you have any recommendations for Rome…please send me a message or write n the comments below.
Any who, before all of this excitement goes down I wanted to revel in the couple weeks that I have at home to embrace the flavors of fall…which obviously means all things pumpkin, apples, pears, butternut squash and more cinnamon and nutmeg then one should possible consume. You may have tried my pumpkin pancakes or cookies, but today I wanted to share my recipe for pumpkin-apple breakfast bars. You can also make these into muffins, but I used a brownie tray to make individual bars for easy storage for these easy on-th-go breakfast bars. You can also top them with almond or peanut butter for an added kick of protein, but I think 1-2 of them with a cup of coffee or tea is the perfect fall breakfast treat. I also like one of them around 3 P.M. for an afternoon pick me up.
Ingredients:
1 C Pumpkin Puree
1 Mashed Banana
1 Peeled Cubed Apple
1 C Almond Meal Flour
3/4 C Quick Oats
2 Eggs
4 Tbsp Organic Unrefined Coconut Oil
1/4 C Maple Real Maple Syrup
2 tsp Baking Powder
1 Tsp Vanilla
1 tsp Pumpkin Pie Spice
1 tsp Cinnamon
1/4 C Shelled Pumpkin Seeds
1 Tbs Flax Seeds
Directions:
Preheat oven to 350 degrees. Combine pumpkin puree, mashed banana, eggs, maple syrup and almond flour until smooth. Add coconut oil, baking powder, vanilla, pumpkin pie spice and cinnamon. Fold in oats, apple and flax seeds until smooth. Place mixture in a greased muffin or individual brownie tin and bake for 20-25 minutes. Allow to cool for at least five minutes before transferring them to a wire rack to cool completely. Store in an air tight container and enjoy them cool or warmed in the microwave for 30 seconds to 1 minute.
Happy Fall Folks!
