Vegan Almond Crunch Breakfast Bars

Mmmm almonds 🙂

Such a sweet, but innocent nut.

You can do alot with almonds…

For instance…

Pumpkin spice almonds.

Now I do not know about you, but this time of year I will take almost any excuse to consume something with the name “pumpkin” in it.

This recipe does not include such almonds, my fiance ate them all before I had the chance to use them, however, feel free to use whatever type of almond you would like.

Vegan Almond Crunch Breakfast Bars

  • 1 cup applesauce
  • 1 cup brown sugar
  • 1 tbsp white sugar
  • ½  banana mashed
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup almond cereal
  • 1/4 teaspoon ground cinnamon

I used an 8×8 aluminum pan (greased) and was able to get about 12 servings**

1. Preheat oven to 350 degrees.

2. In a large bowl, combine applesauce and brown sugar until smooth.

3.  Stir in the mashed banana, and almond extract.

4. Gradually add the flour, mixing well as you go.

5. Dump it all in the 8×8 pan.

6. Sprinkle the cinnamon and white sugar evenly across the top.

7. Using what type of almonds, I used almond crunch cereal, sprinkle that over top evenly as well.

8. Pop it into the oven for 25-30minutes.

These puppies went like hotcakes Sunday morning before church

A nice chewy and crunchy combo to satisfy your taste buds 🙂

Keep coming readers!

This week I have been cooking up some pumpkin dishes I cannot wait to share with you!

Tune in next week 🙂


-The Foodie


Vegan Slutty Pumpkin Blondies

Slutty Pumpkin Blondies?

What does that mean you ask?

Well let’s just say I was inspired.

One of my fiance’s cousin made a similar dish, slutty brownies, a few months ago and it was scrumptious.

This 3 layered dessert is a spin off of that, but fall themed.

Why is it so slutty?

Maybe because its all your guilty pleasures wrapped into one …

A naughty indulgence?


Anyways, because this is a 3 part recipe I am going to explain it slightly different.

Part 1 will be the oatmeal cookie mix bottom

Part 2 will be the already made Pecan Turtle cookies

Part 3 will be the pumpkin blondies

**Preheat oven to 350 degrees and make sure you have an 8X8 greased pan 🙂

Part 1 

Oatmeal Cookie Bottom

1/2 cup applesauce
2/3 cup light brown sugar, packed
½ banana mashed
1/2 tsp vanilla
3/4 cup  flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups  rolled oats

1. Blend together the applesauce, brown sugar, banana and vanilla until smooth in a large bowl.

2.In a separate bowl, whisk the flour, baking soda, cinnamon and salt together.

3. Stir this into the wet mixture.

4. Pour mixture into  greased pan and set aside.

Part 2

Pecan Turtle Cookie Middle

1. Get about 5-6 large vegan cookies and set them on top the oatmeal cookie layer. Break them up as needed.

Part 3

Pumpkin Blondie

1 18oz package of white cake mix

1/2 tsp of ground cinnamon

1 15.5oz can of pumpkin

1. Mix cake mix, cinnamon, and pumpkin in a large bowl.

2. Pour this on top of the first two layers.

Bake all together for 40-50 minutes


I took this up to my fiance’s grandparents house and it was delish!

We served it with some milk in the dish to add a nice touch 🙂


Mmmm its just another reason to love fall!!


-The Foodie 🙂

Vegan Pumpkin Cupcakes

Well its that time of year again…

Leaf crunching, cocoa sipping, pumpkin eating weather..

Its my favorite!

The arrays of oranges and reds delicately fragranced with the scent of brisk smoky air…


In the spirit of the best time of the year, I decided to pump out some pumpkin cupcakes.

Just as an FYI, the frosting is not vegan, but can easily be done so with the proper substitutions.

Vegan Pumpkin Cupcakes

2 1/4 cups of flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp salt

1 tbsp baking powder

1/2 tsp baking soda

1/2 cup applesauce

1 cup white sugar

1/3 cup brown sugar

1 mashed banana

1 cup pumpkin puree

Not So Vegan Frosting

1 8oz package reduced fat cream cheese

( to make vegan, find a vegan cream cheese)

1 cup confectioner’s sugar

1/2 cup brown sugar

1 tsp vanilla extract

1 tsp cinnamon

*Yields 20-24 cupcakes


1. Mix the dry ingredients from the cupcake recipe, flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda.

2. In a separate bowl, whisk  applesauce, white sugar, and brown sugar together until it has an airy texture.

3.  Add the mashed banana slowly to the wet mix.

4. After the banana is well mixed, stir  in the pumpkin puree.

** If needed, add a couple splashes of water to make stirring easier.

5. Combine the dry mix with the wet mix and stir well until everything is blended.

6. Pour the batter into the cupcake liners.

7. Bake at 375 degrees F for about 25-30 minutes depending on your oven.


1. Whisk softened cream cheese while slowly adding in the confectioner’s sugar.

2. Once blended well add the brown sugar, vanilla, and cinnamon.

3. After letting the cupcakes cool, frost!

Fiance approved!

Hope you enjoy this scrumptious taste of Fall..I know I will 🙂

This is my favorite time to bake!!

Keep a look out for some more fun fall recipes!

-The Foodie