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  • PB Zucchini Breakfast Cookies

    PB Zucchini Breakfast Cookies

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    PB Zucchini Breakfast Cookies

    These PB Zucchini Breakfast Cookies are a simple, wholesome way to start the day or enjoy as a grab-and-go snack. Made with oats, zucchini, peanut butter, flaxseed and dates, they’re naturally sweetened and packed with nourishing ingredients. Plus, they’re easy to customize with your favourite dried fruit or a few chocolate chips.
    Course Breakfast, Dessert, Snack
    Total Time 30 minutes
    Servings 12

    Ingredients

    • 1 cup oats
    • 1 cup grated zucchini unpeeled
    • 1/2 cup natural peanut butter
    • 1/4 cup ground flaxseed
    • 1/2 cup pitted dates chopped
    • 2 tsp cinnamon
    • 1/4 cup raw peanuts chopped
    • 1 tsp vanilla optional

    Instructions

    • Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
    • In a large bowl, combine all ingredients and mix until well combined.
    • Divide the mixture into 12 portions and roll each into a ball. Place on the prepared baking sheet at least 1 inch apart.
    • Using wet or damp hands, flatten each ball with your hand or the back of a fork until approximately ½ inch thick.
    • Bake for 13–15 minutes, or until the edges are golden and the cookies look firm.
    • Remove from the oven and transfer to a wire rack to cool.

    Notes

    Too wet or too dry?

    The moisture in zucchini can vary. If the mixture is too wet, add another tablespoon of ground flaxseed and let it sit for a few minutes to thicken. If it seems too dry, add 1–2 tablespoons of unsweetened applesauce or plant-based milk.
    Special treat

    Swap the chopped peanuts for chocolate chips.
    No dates?

    Try another dried fruit, such as raisins, dried cranberries, or chopped dried apricots.
    No zucchini?

    Try grated apple or mashed pear or banana. Keep in mind that the moisture level may vary, so you may need to adjust the amount of flaxseed.
    Storage

    Store in an airtight container in the refrigerator for up to 5 days. These cookies freeze well, too. Individually wrap them for a quick grab-and-go snack.
  • Almond, Broccoli & Cabbage Salad

    Almond, Broccoli & Cabbage Salad

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    Almond, Broccoli & Cabbage Salad

    When fresh local broccoli and cabbage start showing up at the market, this is the perfect salad to make! Crunchy vegetables, sweet dried fruit, toasted almonds, and a creamy orange-miso dressing come together in a surprisingly delicious combination. It’s super tasty, comes together in no time, and is even better after the flavours have had a chance to mingle. Pack it for lunch, bring it along to a picnic, or make it ahead for an easy side dish throughout the week.
    Course Salad, Side Dish
    Total Time 15 minutes
    Servings 4

    Ingredients

    • 2 cups broccoli cut into florets
    • 1 cup purple cabbage thinly sliced
    • 1/4 cup raisins
    • 1/4 cup slivered almonds
    • 1/4 cup shallot chopped, divided
    • 1/3 cup orange juice
    • 1 tbsp miso paste
    • 1 tbsp almond butter
    • 1 tbsp unsweetened applesauce

    Instructions

    • Add the broccoli, cabbage, raisins, almonds, and half of the shallot to a bowl and toss to combine.
    • In a separate bowl or cup, use an immersion blender to blend the orange juice, miso paste, almond butter, remaining shallot, and applesauce until smooth. You can also use a mini food processor or small blender.
    • Pour the dressing over the vegetables and toss well to combine. Divide evenly between bowls and enjoy!

    Notes

    Make it nut-free
    Replace the almond butter with sunflower seed butter and the slivered almonds with sunflower seeds.
    Raisin substitution
    Raisins can be replaced with dried cranberries or other dried fruit, such as chopped apricots, dates, or cherries.
    Make it ahead
    This salad can be prepared in advance. As it sits, the flavours have a chance to mingle and the vegetables soften slightly, making it even more flavourful.
    Boost the protein
    Sprinkle hemp hearts over the salad for an extra boost of plant-based protein and healthy fats.
    Optional toppings
    Add a sprinkle of fresh herbs such as chives, parsley, or cilantro for extra flavour and freshness.
    Leftovers
    Refrigerate in an airtight container for up to three days.
  • Basic Muffins + Variations

    Basic Muffins + Variations

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    Basic Muffins + Variations

    Muffins are one of those recipes that are endlessly versatile, perfect for breakfast, snacks, or whenever you want a wholesome homemade treat. This simple base recipe creates tender, delicious muffins using everyday plant-based ingredients, with silken tofu adding moisture and a boost of plant-based protein while keeping the texture light and soft.
    Naturally sweetened with dates, these muffins are a great alternative to many traditional muffin recipes that rely on refined sugars. The best part is that this recipe can easily be customized with your favourite flavours and seasonal ingredients. Try blueberry lemon in the summer, apple cinnamon in the fall, or chocolate chip peanut butter when you’re craving something a little more indulgent.
    Make a full batch of one flavour or divide the batter to create a few different varieties at once. These gluten-free, vegan muffins are a delicious way to enjoy a nourishing homemade snack that the whole family can enjoy
    Course Breakfast, Dessert, Snack
    Total Time 40 minutes
    Servings 12

    Ingredients

    • 1 1/2 cups oat flour
    • ½ cup quinoa flakes or rolled oats
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp cinnamon optional
    • 400 g silken tofu
    • ⅔ cup date paste
    • ⅓ cup nut or seed butter
    • 1 tsp vanilla extract
    • 2 –4 Tbsp plant milk only if batter is too thick

    Instructions

    • Preheat the oven to 350°F (175°C). Line or lightly grease a 12-cup muffin tin.
    • In a large bowl, whisk together the oat flour, quinoa flakes, baking powder, baking soda, and cinnamon, if using.
    • In a blender or food processor, blend the silken tofu until completely smooth. Add the date paste, nut or seed butter, and vanilla. Blend until creamy.
    • Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing. If the batter seems too thick, stir in 2–4 tablespoons of plant milk until it reaches a thick, scoopable consistency.
    • Gently fold in your chosen add-ins (see variations below).
    • Divide the batter evenly among the muffin cups, filling each about three-quarters full.
    • Bake for 24–26 minutes, or until the tops are lightly golden and a toothpick inserted into the centre comes out clean.
    • Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

    Notes

    Variation Pack
    Blueberry Lemon
    Fold in 1 cup blueberries (tossed with a little oat flour to help prevent sinking).
     Add 1 tbsp lemon zest.
    Carrot Cake Style
    Fold in ¾ cup grated carrot.
     Add ¼ cup raisins.
     Add ¼ cup chopped walnuts or pecans.
     Stir in ½ tsp ground ginger and ¼ tsp ground nutmeg.
    Chocolate Chip Peanut Butter
    Fold in ½–¾ cup dark chocolate chips.
     Swirl about 1 tbsp peanut butter over the top of each muffin before baking.
    Apple Cinnamon Crunch
    Fold in 1 cup finely chopped apple.
     Sprinkle the tops with rolled oats, a pinch of cinnamon, and a light drizzle of maple syrup before baking.
    Lemon Poppy Seed
    Stir 1 tbsp poppy seeds into the dry ingredients.
     Add 1 tbsp lemon zest to the wet ingredients.
     If using plant milk, replace 2-3 tbsp with fresh lemon juice for a brighter lemon flavour.
    Tip: Divide the batter in half to make two different flavours from one batch!
    Why silken tofu?
    Silken tofu keeps these muffins incredibly moist while adding plant-based protein. Once baked, you won’t taste the tofu, it simply creates a tender, fluffy texture.
    Quinoa flake substitute
    Quinoa flakes add a little extra nutrition and a soft, tender texture to these muffins. If you don’t have quinoa flakes, you can substitute ½ cup rolled oats. For a slightly different texture, you can also use ½ cup additional oat flour.
    Sweetener note
    Date paste is my preferred sweetener for these muffins because it adds natural sweetness along with fibre and nutrients. If you don’t have date paste on hand, you can substitute ½ cup maple syrup instead. Since maple syrup adds more liquid to the batter, the muffins may need a few extra minutes of baking time. Check for doneness by inserting a toothpick into the centre, it should come out clean.
    Make them nut-free
    Swap the nut butter for sunflower seed butter or tahini to make the recipe completely nut-free.
    Customize your muffins
    This recipe is designed to be a versatile base. Try adding fresh or frozen fruit, chopped nuts, seeds, dried fruit, or warming spices to create your own favourite combination.
    Serving suggestions
    These muffins are delicious on their own, but they’re also great with a spread of nut or seed butter, a dollop of unsweetened yogurt, or alongside fresh fruit for a satisfying breakfast or snack.
    Storage
    Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the refrigerator or warm gently before serving.
  • Creamy Coconut Lentils

    Creamy Coconut Lentils

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    Creamy Coconut Lentils

    These Creamy Coconut Lentils are rich, comforting, and packed with warming spices. Green lentils simmer with tomatoes, garlic, ginger, and coconut milk to create a flavourful dish that's simple enough for a weeknight yet satisfying enough for guests. Serve with rice or warm naan for a nourishing plant-based meal.
    Course Main Course
    Total Time 1 hour
    Servings 4

    Ingredients

    • 1 tbsp cumin seed
    • 1 tbsp coriander seed
    • 10 cloves garlic chopped
    • 4 tomato chopped
    • 2 tbsps ginger chopped
    • 1 tbsp turmeric
    • 1 cup dry green lentils rinced
    • 1 tsp cayenne pepper optional, to taste
    • 2 cups water
    • 1 can coconut milk
    • 1 cup cilantro
    • 1 tsp sea salt optional, to taste

    Instructions

    • Heat a large pot or deep skillet over medium-high heat. Add the cumin and coriander seeds and toast until fragrant and lightly browned, about 45 seconds.
    • Add 1 tablespoon of water and the garlic. Sauté for about 2 minutes, adding more water as needed to prevent sticking.
    • Add the chopped tomatoes, ginger, and turmeric. Cook, stirring occasionally, for about 5 minutes, until the tomatoes begin to soften.
    • Stir in the lentils, cayenne pepper (if using), and 2 cups water. Bring to a boil.
    • Reduce the heat to low, cover, and simmer for 30 to 35 minutes, or until the lentils are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
    • Once the lentils are soft, stir in the coconut milk and bring the mixture back to a gentle simmer.
    • Remove from the heat and stir in the cilantro.
    • Serve over rice or alongside naan bread.

    Notes

    Toast the spices
    Toasting the cumin and coriander seeds before cooking helps release their natural oils and brings out their warm, aromatic flavour.
    Adjust the heat
    The cayenne pepper adds a gentle kick. For a milder dish, reduce the amount or omit it altogether.
    Add fresh heat
    For a brighter, fresher spice, substitute the cayenne pepper with 1 finely chopped serrano or jalapeño pepper. Add it along with the tomatoes, ginger, and turmeric in Step 3. Remove the seeds for a milder flavour, or leave them in for extra heat.
    Watch the liquid
    Green lentils can vary in cooking time and liquid absorption. If the mixture becomes too thick, stir in an extra ½ to 1 cup of water until you reach your desired consistency.
    Try different lentils
    Brown lentils work well in place of green lentils and will give similar results. Red lentils can also be used, though they will cook more quickly and create a softer, creamier texture.
    Serving suggestions
    Serve these creamy lentils over steamed basmati rice, quinoa, or alongside warm naan bread. A squeeze of fresh lime and extra cilantro make delicious finishing touches.
    Storage
    Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavours deepen over time, making this dish even more delicious the next day.
    Freezer-friendly
    This recipe freezes well. Allow the lentils to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water if needed.
  • Strawberry Shortcake Baked Oats

    Strawberry Shortcake Baked Oats

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    Strawberry Shortcake Baked Oats

    Inspired by classic strawberry shortcake, these soft and fluffy baked oats are filled with juicy strawberries and vanilla flavour. With plenty of plant-based protein and fibre, they're a nourishing option that's equally delicious for breakfast or dessert.
    Course Breakfast, Dessert
    Total Time 35 minutes
    Servings 3

    Ingredients

    • 1 cup oats
    • 3/4 cup unsweetened soy milk
    • 1/3 cup unsweetened applesauce
    • 2 tbsps maple syrup
    • 1/4 cup hemp seeds
    • 1 tsp ground flaxseed
    • 1/2 tsp baking powder
    • 1 tsp vanilla extract optional
    • 3/4 cup strawberries chopped

    Instructions

    • Preheat the oven to 350°F (175°C). Line three ramekins with parchment paper or lightly grease them.
    • Add the oats, soy milk, applesauce, maple syrup, hemp seeds, flaxseed, baking powder, and vanilla (if using) to a blender. Blend on high for about 1 minute, until very smooth.
    • Stir in the chopped strawberries.
    • Divide the mixture evenly among the prepared ramekins.
    • Bake for 25–27 minutes, or until the centers are set and a toothpick inserted into the middle comes out clean.
    • Let cool slightly before serving. Enjoy!

    Notes

    Sweetness
    For a sweeter shortcake flavour, increase the maple syrup to 3 tablespoons.
    Frozen strawberries
    Frozen strawberries can be used. Thaw and drain excess liquid before adding to the batter.
    Texture
    Blending the oats creates a soft, cake-like texture. For more texture, reserve ¼ cup of the oats and stir them in after blending.
    Variations
    Blueberries, raspberries, or peaches can be substituted for the strawberries.
    Serving suggestions
    Top with additional fresh strawberries, dairy-free yogurt, coconut whipped cream, or a drizzle of almond butter.
    Storage
    Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.
  • Baked Strawberry Rhubarb Oatmeal

    Baked Strawberry Rhubarb Oatmeal

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    Baked Strawberry Rhubarb Oatmeal

    Course Breakfast, Dessert
    Total Time 50 minutes
    Servings 6

    Ingredients

    • 2 cups strawberries sliced (or blueberries)
    • 1 cup rhubarb diced
    • 1/4 cup date paste or maple syrup
    • 1 cup unsweetened soy milk
    • 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
    • 1 1/2 cups oats
    • 2 tsp cinnamon
    • 1/3 cup mixed nuts pecans + walnuts, chopped

    Instructions

    • Preheat the oven to 375ºF (191ºC).
    • In a small bowl, combine the chia seeds and water. Stir and let sit for 5 minutes to form a gel.
    • In a mixing bowl, combine the strawberries or blueberries, rhubarb, and half of the date paste. Toss well, then spread evenly across the bottom of a silicone or parchment-lined square baking dish.
    • In another bowl, whisk together the almond milk, chia egg, and remaining date paste. Stir in the oats and cinnamon until well combined.
    • Pour the oat mixture evenly over the fruit. Sprinkle the chopped pecans and walnuts on top.
    • Bake for 40 minutes, or until the oats are set and the top is lightly golden. Let cool slightly before serving. Enjoy warm!

    Notes

    Date paste tip
    Make sure your date paste is smooth for best texture. If it’s thick, you can loosen it with a splash of warm water before mixing.
    Sweetness balance
    Rhubarb can be quite tart, taste your fruit and add an extra tablespoon of date paste if needed.
    Texture
    This version is slightly more dense and hearty than using maple syrup, with a soft, scoopable consistency.
    Nut mix
    Pecans add natural sweetness while walnuts bring omega-3s, together they create a nice balance of flavour and nutrition.
    Freezer-friendly 
    Cool completely, portion, and freeze for easy breakfasts.
    Pan options: Use an 8×8-inch pan for a thicker bake, or divide into ramekins and start checking around 25–30 minutes.
  • Rhubarb Date Compote

    Rhubarb Date Compote

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    Rhubarb Date Compote

    This naturally sweetened rhubarb date compote is simple, versatile, and full of bright tangy flavour. Soft dates balance the tartness of the rhubarb, while fresh orange juice adds a subtle citrus note. Delicious served warm or chilled, it makes a nourishing topping for breakfast bowls, toast, desserts, and snacks.
    Course Breakfast, Dessert
    Total Time 30 minutes
    Servings 3 cups

    Ingredients

    • 2 cups rhubarb chopped
    • 2/3 cup dates chopped
    • juice from 1/2 navel orange
    • 1 cup water

    Instructions

    • Add the rhubarb, dates, orange juice, and water to a saucepan and bring to a gentle boil over medium heat.
    • Reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the rhubarb breaks down and the dates are soft.
    • For a smoother compote, mash lightly with a fork or blend briefly using an immersion blender.
    • Serve warm, chilled, or at room temperature.

    Notes

    Flavour variations
    Add a pinch of ground cloves, cinnamon, or ginger while simmering for extra warmth and depth of flavour. Stir in 1/2 teaspoon vanilla extract after cooking for a sweeter, dessert-like flavour.
    Sweetness tips
    If you prefer a sweeter compote, add a drizzle of maple syrup to taste. The amount needed may vary depending on the tartness of your rhubarb and the softness of your dates.
    Texture tips
    If the compote becomes too thick, add a splash of water while cooking. For a thicker, more spreadable texture, simmer uncovered for a few extra minutes. Medjool dates work especially well because they soften easily and add a rich caramel-like sweetness.
    Serving suggestions
    Serve spooned over chia pudding, oatmeal, yogurt, or overnight oats. It also works beautifully as a jam-like spread with almond butter on toast or muffins, alongside pancakes or waffles, swirled into plant-based yogurt, or paired with vanilla nice cream for dessert.
    Storage
    Store in an airtight container in the refrigerator for up to 5 days. This compote also freezes well for up to 3 months. Freeze in small jars or silicone muffin cups for easy portions and thaw overnight in the refrigerator before serving.
  • Strawberry Rhubarb Crisp

    Strawberry Rhubarb Crisp

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    Strawberry Rhubarb Crisp

    A simple, wholesome dessert that celebrates the classic pairing of sweet strawberries and tart rhubarb. This naturally sweetened crisp features a cozy pecan crumble topping and comes together with nourishing pantry ingredients for an easy spring and summer treat.
    Course Dessert
    Total Time 1 hour
    Servings 6

    Ingredients

    • 2 cups Rhubarb diced
    • 2 cups Strawberries sliced
    • 1/2 Navel Orange juiced
    • 1/4 cup Maple Syrup divided
    • 3 tbsp Coconut Flour divided
    • 1/2 cup Pecans chopped
    • 1/3 cup Almond Flour
    • 2 tbsps Almond Butter
    • 1 tsp Cinnamon

    Instructions

    • Preheat the oven to 350°F (177°C).
    • In an 8-inch square baking dish, combine the rhubarb, strawberries, orange juice, 2 tbsp maple syrup, and 2 tbsp coconut flour. Mix until well combined.
    • In a separate bowl, mix the pecans, almond flour, almond butter, cinnamon, remaining 2 tbsp maple syrup, and remaining 1 tbsp coconut flour until combined.
    • Crumble the topping evenly over the fruit mixture.
    • Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the topping is golden and the fruit is bubbling.
    • Let cool for about 5 minutes before serving. Enjoy!

    Notes

    Make it berry flexible
    No rhubarb? Swap with blueberries, cherries, raspberries, or peaches.
    Sweetness adjustment
    Depending on how tart your rhubarb is, you may want to add an extra tablespoon or two of maple syrup.
    Nut-free option
    Use sunflower seeds instead of pecans and swap almond flour/butter for oat flour and a seed butter.
    Serving ideas
    Great with coconut whipped cream or coconut yogurt.
    Texture note
    This topping is more soft and crumbly than a traditional crisp due to the lack of oil and butter, still delicious, just different.
    Make ahead
    You can assemble the crisp ahead of time and refrigerate. Bake just before serving.
    Storage
    Store leftovers in the fridge for up to 4 days. Reheat in the oven to bring back some texture.
    Freezer-friendly
    This crisp freezes well. Let it cool completely, then store in an airtight container for up to 2–3 months. Thaw overnight in the fridge and reheat in the oven at 350°F (177°C) until warmed through.
    Pan size & individual servings
    An 8-inch square dish works best, but you can use a slightly larger pan for a thinner crisp (reduce baking time slightly). For individual portions, divide into ramekins and bake for about 20–25 mins covered, then uncover and bake an additional 5–10 mins.
  • Sweet Dijon Garden Salad

    Sweet Dijon Garden Salad

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    Sweet Dijon Garden Salad

    This sweet Dijon garden salad is a simple, fresh dish that comes together in minutes using wholesome, everyday ingredients. It highlights crisp local produce with a naturally sweet and tangy dressing, making it an easy go-to for a light meal or side.
    Course Salad
    Total Time 10 minutes
    Servings 4

    Ingredients

    • 1/4 cup Unsweetened Applesauce
    • 2 tbsps Apple Cider Vinegar
    • 1 1/2 tbsps Maple Syrup
    • 1 tbsp Dijon Mustard
    • 1 tbsp Water
    • 1/4 tsp Sea Salt
    • 1 Garlic Clove minced
    • 8 leaves Romaine chopped
    • 1/2 Cucumber chopped
    • 1 cup Cherry Tomatoes halved

    Instructions

    • Add the applesauce, apple cider vinegar, maple syrup, dijon mustard, water, salt, and garlic to a jar. Cover and shake well.
    • Divide the romaine, cucumber, and tomato between bowls. Top with the dressing and enjoy!

    Notes

    Make it local

    This recipe is perfect for using seasonal, locally grown vegetables, swap in whatever greens or produce you have on hand, like arugula, spinach, or shredded carrots.
    Dressing tip

    For a smoother, more emulsified dressing, blend the ingredients instead of shaking, especially if your applesauce is on the thicker side.
    Add protein

    Turn this into a more filling meal by adding chickpeas, lentils, or toasted seeds like pumpkin or sunflower.
    Flavour boost

    If you like a bit more punch, add a pinch of black pepper or a squeeze of fresh lemon juice to brighten the dressing.
     
     
  • Peanut Butter Cup Oat Bars

    Peanut Butter Cup Oat Bars

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    Peanut Butter Cup Oat Bars

    These simple peanut butter cup oat bars are inspired by the clean-label snack bars from The Oat Company. Made with just a handful of wholesome ingredients, dates, oats, peanuts, peanut butter, and chocolate, they’re naturally sweetened, satisfying, and easy to prepare at home. They make a great grab-and-go snack or lunchbox addition.
    Course Dessert, Snack
    Total Time 15 minutes
    Servings 16

    Equipment

    • 1 Food Processor

    Ingredients

    • 1½ cups pitted dates
    • 1½ cups rolled oats
    • ½ cup natural peanut butter
    • ⅓ cup peanuts
    • ⅓ cup chocolate chips
    • 1-2 tbsp water if needed

    Instructions

    • Add the pitted dates to a food processor and process until they break down into a sticky paste.
    • Add the oats and peanut butter to the food processor. Process until the mixture comes together into a thick, slightly sticky dough.
    • Add the peanuts and pulse a few times, just until they are roughly chopped and incorporated. You want some pieces to remain for texture.
    • If the mixture seems too dry to hold together, add 1–2 tablespoons of water, pulsing briefly until the mixture sticks together when pressed.
    • Transfer the mixture to a bowl and stir in the chocolate chips.
    • Line an 8 × 8 inch pan with parchment paper. Press the mixture firmly and evenly into the pan.
    • Refrigerate until firm, about 1 hour. Lift out using the parchment and cut into 16 bars.

    Notes

    Soft dates work best
    If your dates are dry or firm, soak them in hot water for 5–10 minutes, then drain well before processing. This helps them blend smoothly and bind the bars.
    Press firmly
    Use the back of a spoon or the bottom of a glass to press the mixture firmly into the pan so the bars hold together when sliced.
    Naturally sweetened
    These bars are sweetened with whole dates, which provide natural sweetness along with fibre and minerals such as potassium. Unlike many packaged snack bars that rely on syrups or added sugars, the sweetness here comes from the whole fruit.
    Fibre and lasting energy
    The combination of oats, dates, and peanuts provides fibre, healthy fats, and complex carbohydrates. This balance can help support steady energy and keep you feeling satisfied longer than snacks made primarily with refined ingredients.
    Simple, recognizable ingredients
    With just a handful of ingredients you likely already have in your pantry, these bars are an easy example of how simple whole foods can replace many ultra-processed snack options.
    Storage
    Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.