3/4 cup dark liquid sweetener (dark agave, maple syrup, or brown rice syrup)
¼ cup nut butter (almond, cashew, peanut butter, tahini, etc.)
3 cups rolled oats (or quick oats, however, rolled oats are best)
1 cup dried fruit (cherries, cranberries, blueberries, raisins, or chopped apricots)
1 cup nuts or seeds (slivered almonds, pumpkin seeds, coconut flakes, sunflower seeds, etc.)
GF vegan chocolate
dried spices or herbs
Prepare a 9”x 9” baking sheet or pan with parchment paper.
In a food processor or blender, process 1 cup of the rolled oats into oat flour.
In a large pan over medium heat, warm syrup until bubbly. Lower heat if it’s boiling too high in the pan. Allow to simmer for about 2 minutes. (Simmering for a few minutes is what allows the sweetener to bind the ingredients so they won’t crumble.)
Whisk in the almond butter.
Turn off the heat.
Add the rolled oats, oat flour, dried fruit, nuts, and spices. Mix well.
Immediately press firmly into baking sheet or pan. Cool before cutting into bars with a sharp knife if you want them to be dry enough not to be too sticky. (Place in fridge for at least 30 minutes or an hour on the counter, minimum.)
Cut into desired size. (If you want them to fit into snack-size bags or specific containers, cut into appropriate shape and size.)
Wrap individual bars in parchment paper and tuck into a snack-size ziplock bag if you want quick grab-and-go bars.
Keep refrigerated or store in a cool place.
OPTIONAL: Dip into melted 85% dark, vegan chocolate for a decadent treat! Allow to set.
Lightly sweet, this healthy pumpkin spice loaf is delightful for breakfast, a snack, or a dessert. It’s equally tasty with the addition of dried cranberries, or chopped dried apricots. Although optional, the crunchy sweet strudel topping is just a great addition, I highly recommend it!
⅔ cup pecans, walnuts, or pumpkin seeds, finely chopped
2 Tbsp dark raw sugar
1 Tbsp maple syrup
½ tsp cinnamon
Preheat oven to 350°F.
Line a 9”x5”x3” loaf pan or mini-loaf pan with parchment paper.
Into a large bowl, measure ground flax seeds. Add all of the wet ingredients and whisk together.
In a medium bowl, mix together the dry ingredients, including the dried fruit.
Add the dry ingredients to the wet about a cup at a time and combine well.
Either fold in the chopped nuts, or prepare Nutty Topping.
Transfer batter into pan.
Mix together Nutty Topping ingredients and gently press onto top.
Bake mini-loaves 35-40 minutes, large loaf 70-75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too moist middle. Test the middle with a knife or wooden skewer to be sure.)
Cool completely before serving. Use a serrated knife to slice.
This simple delicious breakfast recipe is made in 5 minutes. I often whip it up before I go to bed so breakfast is ready to go in the morning, with well soaked chia seeds. I also make it in bulk so I have several breakfasts made in advance at once, adding the fresh fruit at the last minute, if desired. You can use individual containers for an easy breakfast or school or office snack.
Author: Victoria Laine
Serves:: 2-3 Servings
2 cups non-dairy yogurt or kefir
¼ cup chia seeds (black or white)
1 cup raspberries, fresh or frozen
¼ cup slivered almonds
1 tsp cinnamon (optional)
Mix together all ingredients.
Allow chia seeds to soak and become soft in the yogurt or kefir for at least 30 minutes, or preferably longer if time allows.
Serve in individual bowls or take-away containers.