Pumpkin pie oat bars
Ingredients
1 cup oats
cup all purpose flour
cup packed brown sugar
tsp pumpkin pie spice
tsp baking soda
1 tsp vanilla extract
1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed and let sit 5min)
2 tbsp melted vegan butter
cup non-dairy milk
1 cup pumpkin puree
2 tbsp white sugar
1 tbsp non dairy milk
cup oats
1 tbsp flour
2 tbsp vegan butter (NOT melted)
2 tbsp packed brown sugar
tsp pumpkin pie spice
Method
Preheat the oven to 350F.Start by mixing your oats, flour, brown sugar, spices and baking soda. Add in vanilla flax egg, melted butter and milk.In a parchment lined 88 glass pan, press down the oat mixture with a spoon so it coats the bottom evenly.In another bowl mix pumpkin puree with sugar and milk. Spread this mixture on top of the oats.In a small bowl combine oats, flour, vegan butter (NOT Melted), brown sugar and spice. Mixture should be crumbly with chunks from the butter. Sprinkle this over the top of the pumpkin.Bake for 35 TO 40 minutes. Top will be slightly browned.Recipe by Ayesha Sheikh
Peanut butter and jelly date stuffed snickers
Ingredients
3 cups fresh berries of choice (I used strawberries)
3 tbsp chia seeds
Juice half a lemon
12 medjool dates
cup natural peanut butter
1/3 cup melted vegan chocolate chips.
Flakey salt for topping
Method
First make your chia jam. Just add the ingredients into a pot and cook over medium heat for 5-10 minutes until thick and jammy. Let cool and save the rest in a jar for later.Slice your dates down the centre and remove the pit then stuff with your jam and peanut butter.Melt your chocolate in the microwave in 30 second increments or over a double boiler.Drizzle over your stuffed dates then top with some flakey salt.Pop your dates in the fridge for the chocolate to harden for 15 minutes then you're ready to enjoy.