01 Mar 2016
Guest Blog Posts, Vegan Recipes
Tags: , , , , , , , ,
1 Comment

Omega 3 Triple Power Pudding

breakfast-chia-pudding

 Chia pudding packs a powerful omega 3 punch and is a great way to start your day off right!

Known for increasing strength and stamina, chia seeds are an easy source of the all important omega 3 essential fats. Boost it even more by
adding flax and hemp seeds, well-documented plant sources of omega 3, beneficial for the health of our joints, heart, brain and hormonal balance. Who knew eating healthy could taste so good?!
 

Ingredients:

  • 1 cup liquid (coconut water, nut milk, or water)
  • 2 tablespoons chia seeds, ground
  • 1 tablespoon flax seeds, ground
  • 1 tablespoon hemp seeds
 Directions:
  1. Mix all of the ingredients together in a bowl.
  2. Allow the pudding to sit for ten minutes.
  3. Add berries, nuts, superfoods, sweetener and essential oils of choice.
 
 Comments:copyright amy bacheller
 
 The pudding in this photo has raspberries, pine nuts, and kelp powder, with Fennel and Spruce essential oils from Young Living (the best, purest and safest for culinary use).
 Sweetened with a few drops of Stevia extract from Young Living.
 
Recipe Gratitude to Amy Bacheller.
For more of Amy’s amazing raw recipes check out www.scentfromheaven-sb.com
Instagram: @amybbacheller
25 Apr 2015
Vegan Recipes
Tags: , , , , , , ,
8 Comments

Easy Vegan Recipe: No Bake Gluten Free Protein Bars

vegan cacao nibs

These healthy vegan bars have a chewy brownie crust, a thick peanut butter layer and a chocolate drizzle and hemp seed topping.  They are an easy vegan recipe to make, and at 16 grams of protein per bar they are power packed and delicious!  For those of you with nut allergies the peanut butter could easily be swapped out for almond butter.  Recipe adapted from thefitchen.com.

IMG_1762

Crust:
1 1/2 C GF oat flour
12 dried apricots chopped
1/4 cocoa powder
1/4 brown rice syrup
1 Tbsp coconut oil melted

Peanut Butter Layer:
1 C GF oat flour
1/2 C GF rolled oats
1/2 C vegan protein powder (chocolate or unflavoured)
1/4 tsp salt
1 1/2 Tbsp chia seeds
1 1/2 Tbsp hemp seeds
1/2 C peanut or almond butter
1 flax egg (1 Tbsp flax mixed with 3 Tbsp water)
1/4 C agave
1/2 C almond or coconut milk (I used unsweetened chocolate almond milk)
2 Tbsp coconut oil, melted

Topping:
1/4 C vegan chocolate chips, melted
hemp seeds

Grease an 8×8 baking dish with coconut oil.
Combine flax and water in a small bowl and set aside.
Add all the ingredients for the crust into a food processor and process until a crumbly dough is formed.  Transfer into the baking dish and press downs firmly until you have an even layer.
In a large bowl combine oat flour, rolled oats, protein powder, salt, chia seeds and hemp seeds.  Add agave, peanut butter, milk, flax egg and coconut oil.  Mix until just combined and then transfer to the food processor.  Process until well combined, adding a splash of milk if necessary.  Mixture will be thick and sticky.
Spread peanut butter layer over crust until even and smooth. Refrigerate for 1 hour then drizzle with melted chocolate and hemp seeds. Return to the fridge for another hour. Enjoy!
Store in the refrigerator for up to 2 weeks or they freeze really well too.

Check out the original recipe HERE. 

IMG_1758