Families with children can find a plant-based dieting a bit of a challenge from the beginning. It definitely takes a bit more work and planning but the outcome is healthier, for them and the planet.

These bars are loosely based on ones I came across on OneGreenPlanet. I wasn’t quite happy with how they turned out so I made some adjustments and came up with my own version.

They still have sugar but are also a great source of nutrients with the almonds and the seeds. I used sesame seeds and raw, sliced almonds but next time will probably add some sunflower seeds and/or nuts to add more bang per bite. If you are allergic to nuts but peanuts are o.k., substitute them for the almonds.

You can make an entire batch and individually wrap them and store in the freezer for up to 2 months.

ENJOY!

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I am in the process of moving in a few weeks and accidentally packed my recipe box. A recipe I veganized was my mom’s sour cream banana bread which fortunately I don’t have memorized.

Fortunately you ask? Yes, because it got me to experimenting and in all honesty, this bread is even better than mom’s original.

Banana bread is usually super moist but also a bit on the heavy side. This bread turned out light, fluffy and airy…plus it tastes great.

ENJOY!

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Absolutely amazing…if I may say so myself!

I am so thankful to Kite Hill for inventing Vegan Ricotta. My Italian life is so much easier and happier!

These cookies are fairly simple to make and if you don’t have access to Follow Your Heart VeganEgg, substitute 1/2 cup applesauce mixed with 1 tsp. baking powder.

Enjoy!

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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