After a vegetable laden lunch, grasshopper loves a filling protein snack mid-afternoon. This wheat-free recipe creates a vegan, calcium/protein rich snack that travels well. You can choose your fruit combo, but always include dried fruits so the filling thickens up nicely. Figs, buckwheat, pumpkin seeds and molasses are high in calcium, dates are easy to digest but may be too sweet for some. Gojis, coconut? Crushed pineapple over apple? You decide what your body needs, craves, or simply start rummaging through your cupboards.
Vegan Protein Fruit Bars
Crust
1 1/2 c oatmeal or rolled oats
1/2 c flour (oat or buckwheat)
1/2c ground pumpkin or sunflower seeds
1 tbs molasses
2 tbs oil
1/2c fortified rice milk or any vegan milk
Filling
2 1/2c grated apple or crushed strained pineapple
2 c dried fruit (figs and dates are lovely)
2tbs dried fruit soaking water or pineapple juice
Cook filling ingredients in a slow pan until thick. Set aside. Mix together the wet ingredients of the crust, then add the dry ingredients till a workable dough is achieved. Press dough into a greased (use coconut oil) 9"x12" pan. Spread filling on top of crust. Bake at 350 for 30- 40 minutes.
Love Grasshopper
