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Pumpkin Cranberry Bars

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms




¾ Cup Cashew Nuts 

¼ cup Coconut Sugar

3 Tbsp Lucuma Powder

2 Tbsp Carrington Farms Organic Goji Berry Powder

1 Tbsp Flax Seed Powder

½ Cup Coconut Shreds

2 tsp Pumpkin Pie Spice

1 tsp Sea Salt

3 Tbsp Canned Pumpkin Puree

½ tsp Vanilla Extract

2½ Cup All-natural Brown Rice Crisp Cereal


1 Cup Dried Cranberries

1 Cup chopped Pecans (optional)



  1. Place the cashews in a food processor‚ and grind into a coarse flour.
  2. Add the coconut shreds‚ coconut sugar‚ lucuma powder‚ goji berry powder‚ flaxseed powder‚ pumpkin pie spice‚ and sea salt‚ and blend to combine (pulse).
  3. Add the canned pumpkin and vanilla and pulse until a wet dough forms.
  4. Add 2 cups of the brown rice cereal and process until ground into fine crumbs. Add the remaining 1/2 cup of cereal‚ cranberries‚ and chopped pecans (optional)‚ and pulse just a little until combined.
  5. Lay a piece of parchment paper down‚ and spread the “dough” out. Use your hands to firmly press the mixture into a 1-inch-thick rectangle‚ compressing as much as possible to get it to “stick.”
  6. Lay another piece of wax paper on top‚ and use a rolling pin to firmly roll the dough into a ½-inch flat layer.
  7. Remove the top paper‚ and re-press together any pieces that may have drifted from the main rectangle.
  8. Cut into 16 squares and serve.