These bars are just so good! Nothing beats pumpkin in my book! They are sweet and salty, crunchy and gooey, all at the same time. These are a great source of protein, travel well, and stay fresh for a week (when properly stored). I know you will love them!
1/4 cup whole almonds
1/2 cup salted pepitas (pumpkin seeds with no shell)
3/4 cup rolled oats
1/4 cup maple syrup or agave syrup
1 tablespoon maple syrup or agave syrup for top
1/4 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
Combine all dry ingredients in a bowl. Mix in wet ingredients. Firmly press mixture onto a heavily greased baking sheet into a square shape.
Bake at 350 degrees for 12 minutes.
Drizzle 1 tablespoon of maple syrup on top of the bars. Cool completely and cut into bars. This mix makes approximately six 1″ x 5″ bars, that are about 3/4″ thick.
Daiya’s Cheeze Lover’s Pizza is hands down the best frozen vegan pizza I have had. It cooks quickly (11 minutes) and gets a nice, crispy, golden brown crust. The cheese does melt, as the box advertises. It is also gluten free. The instructions indicate that it should be baked at 475 degrees, but I baked mine at 450, with great results. I like a flavorful pizza so I added oregano, garlic, and crushed red pepper. I give this pizza an A+.
My non-vegan, meat and cheese loving boyfriend gave it a B, and would eat it again. Woo hoo!
Oh I love coming home and making these Vegan Coconut Frapps!
1 cup brewed coconut coffee
1 cup chocolate almond milk
1 tbsp coconut sugar
Lots of ice
These bad boys are pretty good! They crisp up nicely and have a definite garlic taste, without being overwhelming. I put mine on Ezekiel bread with avocado, garlic hummus, dijon mustard, and spinach. Give them a try!
Hey! I’m here to share vegan recipes, photos, and products. My goal is to inspire others to lead a healthy lifestyle! I appreciate you stopping by! See ya around!