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My Vegan Kitchen

Healthy sugar-free muesli bars with goji, chia and hemp seeds

Imogen Taylor - Tuesday, September 15, 2020

These raw, vegan, gluten-free muesli bars are easy to make - dried fruit and various seeds bound together with a fruit paste (instead of using sugar).  

You can play around with the ingredients and quantities; this is not a temperamental recipe.  Enjoy!

    

Fruit paste

1/2 cup dates (or apricots would work too)
3 tbsp water
a squirt vanilla extract
pinch salt
1 tbsp orange juice
and the zest of 1 orange

Soak the dried fruit in hot water for 1 hour minimum. Use just enough water to cover the dates/apricots and leave to soak.


Next, add all the above ingredients to a food processor and blitz till smooth.

    

For the bars:

1 tbsp chia seeds soaked in 2/3 cup filtered water,  coconut water, or you could use chamomile tea for a more delicate result. You choose!

half cup pumpkin seeds
half cup sunflower seeds
half cup goji berries (or cranberries)
3 tbsp hemp seeds

1 quantity dried fruit paste (recipe above).

Stir all the ingredients together in a bowl. Mix thoroughly till well amalgamated.

     

 

Line a shallow baking pan with baking paper, and spread the mixture evenly to the sides.
If you place the pan in the freezer, the mixture will set and you‘ll be able to cut the block into bars.

Place the sliced bars on a dehydrator sheet; keeping them in the block format ie; don’t separate them out...

“Uncook”  the bars for approx 10 hours, turning half way through the process.

Dehydrator should be at 45 degrees celcius.

    

    @thegastronomicalworkshop

Vindaloo Curry cooked in Clay Pot

Imogen Taylor - Friday, August 25, 2017
I wanted to try cooking this vegan curry in a clay pot; to keep all the vegetables intact, enhance the flavour, and so I wouldn't have to stir it!!!

     

This is a Vindaloo curry in nature, with cauliflower, carrots, courgettes, eggplant, chillis, onion, garlic, ginger, and a generous whack of Vindaloo paste; plus fresh tomatoes and a tin of coconut cream.

    

Serve with whole grain rice and a lemon or lime wedge. Super yummmmy!
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