Prep & Cooking: 20 minutes (plus additional setting time in the refrigerator)
Makes: 9 bars

Main Ingredients:
1 ½ cups rolled oats (not quick oats)
½ cup raisins
¼ cup pumpkin seeds (shelled)
¼ cup chopped dried apricots (about 6 apricots)
¼ cup chopped almonds
1-2 tbsp chia seeds (optional)
1 tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
Pinch of ground cloves
Or 2 tsp pumpkin pie spice
¼ cup almond butter
3 tbsp agave nectar
1 tbsp melted coconut oil

Method:
Line a 9x9 baking pan or dish with parchment paper, this will make it easier to remove the bars from the pan after they have spent a little bit of time setting up in the refrigerator.

In a large bowl, combine all dry ingredients.
In a small microwave safe dish, melt coconut oil, and add the almond butter and agave. Stir to combine.
Pour the warm oil, almond butter, and agave over the dry mixture and stir until all of the dry ingredients are evenly coated.

Press the mixture firmly and evenly into the prepared 9x9 pan. You may wish to use the bottom of a drinking glass to press the corners down firmly. Allow to cool in the refrigerator for a minimum of 30 minutes for a firm bar. These bars are best kept refrigerated as they are very soft and chewy when at room temperature.

Tips & Variations:

• As always, use what you have on hand or what is readily available, swapping out nut butters, chopped nuts and other dried fruits will only result in new flavour combinations!
  

Prep & Cooking: 1 hour 20 mins.
Serves: 6-8

Main Ingredients:
1 tbsp olive oil
1 medium onion chopped
3 medium carrots chopped
2 ribs of celery chopped
1/2 cup of green beans, chopped (optional)
3 cups of white potato chopped roughly into ½ inch pieces – I used a mix of tri-colour baby potatoes and quartered them, use what you have or can find easily
1 cup chopped mushrooms – I used cremini, but again use what you have or can find easily
1 540 ml (15.5 oz.) can of diced tomatoes with liquid
1 ½ cup dry brown lentils, rinsed and checked for pebbles
1-2 tbsp minced garlic
4 cups vegetable broth
2 cups fresh or frozen spinach, roughly chopped

Seasonings/Spices:
1-2 tbsp poultry seasoning – this is a blend usually made up of parsley, sage, rosemary and thyme, it contains no poultry. If you don’t have this blend and want to use individual herbs, or fresh herbs, combine the four listed about to equal approximately 1-2 tablespoons.

Method:
In a large pot, warm oil over medium heat and add onions, sauté over medium heat until translucent (approx. 4-5 minutes), keep an eye on the onions and stir as needed to avoid burning and sticking to the pot.

Add garlic and carrot and continue to sauté over medium heat for an additional 5 minutes. Carrots tend to take longer to cook than the other vegetables in this recipe so adding them early gives them a head start ensuring they are cooked through and ready to enjoy at the same time as the rest of the ingredients.

Add potatoes, celery, tomatoes (with liquid), mushrooms and lentils, stir to combine and cover with 4 cups of broth. Be sure that all of the vegetables are covered with liquid, if not, add ½ cup at a time until the contents of the pot are all covered with broth. The lentils will absorb some of this liquid, so if it seems like a lot, don’t panic.

Cook, covered on low heat for 1 hour, checking after 30 minutes and stirring to avoid anything sticking to the bottom of the pot. At the hour mark test your carrots and lentils by tasting them, they should be getting soft, but may still have a bit of firmness depending on how small you cut them. If they are soft enough for your liking it is time to add the spinach. If they are still too firm continue cooking for an additional 10-15 minutes, on medium-low and after testing for firmness again, add the spinach.

After the spinach has cooked for 5-10 minutes remove the stew from the heat. Serve in large bowls and garnish with additional chopped spinach if desired.

Tips & Variations:

• If you don’t have spinach or if you prefer kale, substitute the same amount, if you are using raw kale add it to the pot during the last 20-30 minutes to make sure it is cooked thoroughly
• Use what you have, if you have other vegetables on hand add them in, or substitute for the original ingredients list
• Zucchini and cubed squash would both work well
• This stew freezes and reheats well, for best results freeze in 1-2 sized portions rather than a large batch
  

Prep: 10 minutes
Makes: around 10 bites

Main Ingredients:
1 cup rolled oats (not quick oats)
¼ cup sunflower butter
3 tbsp maple syrup
2 tbsp shelled sunflower seeds
2 tbsp chocolate chips (optional)
¼ tsp salt (optional)

Method:
In a medium bowl, combine all ingredients and stir to combine.
Form mixture into 1 inch balls and place in an airtight container.
Store bites in the refrigerator for up to 2 weeks and enjoy!

Tips & Variations:

• The four tablespoons (total) of sunflower seeds and chocolate chips can be substituted for any combination of seeds and sweets; raisins, pumpkin seeds, dried cherries, etc.
• Sunflower butter can be found at most “Health Food” stores and in some grocery stores
• Using a seed butter helps keep these treats safe for school lunches, but you can substitute nut butter if you’d prefer

Prep & Baking: 40-50 minutes
Makes: 8 bars

Main Ingredients:
Base:
¾ cup oat flour
½ cup gluten free rolled oats
¼ cup liquid coconut or vegetable oil
¼ cup coconut sugar
¼ tsp ground ginger
½ tsp cinnamon
¼ tsp salt

Filling:
2 cups of chopped plums, skin on (approximately 10-15 small red plums)
¼ cup coconut sugar
¼ cup water
½ tsp cornstarch mixed with 1 tbsp warm water

Topping:
¼ cup coconut sugar
1/8 cup liquid coconut or vegetable oil
¼ cup gluten free rolled oats
½ cup oat flour
¼ cup chopped or flaked almonds
¼ tsp salt
½ tsp ground ginger
½ tsp cinnamon

Method:
Preheat oven to 350°F and line a loaf pan with parchment paper.

Combine all filling ingredients, except cornstarch blend, in a medium saucepan. Over medium-high heat, bring fruit, sugar, and water to a boil. Reduce heat to medium and allow mixture to simmer uncovered. Keeping the saucepan uncovered will allow for the liquid to evaporate and create a thick plum filling. Allow fruit mixture to continue simmering for 20-25 minutes; stirring frequently to avoid burning. When finished, the plum mixture should be thick enough to spread. Remove from heat and allow to cool for 5-10 minutes then transfer to baked base.

While the fruit is cooking, create the base of the slice. In a medium bowl, combine all ingredients for the base and stir to combine. When all ingredients are incorporated and no lumps remain, transfer the base mixture to the parchment lined loaf pan. Press the base ingredients firmly and evenly into the bottom of your loaf pan. Bake the base for 10 minutes. Allow the base to cool for 5-10 minutes before starting to layer the ingredients.
While the fruit and base layer are cooling, create the topping. In a small to medium sized mixing bowl, combine all topping ingredients and mix together with a fork. The mixture should be loose and easy to sprinkle.

Assemble the slice for the final bake by layering the plum filling over the pre-baked base; spreading with the back of a spoon to reach the edges and create an even layer. Sprinkle the plum layer with the topping mixture; building an even layer. Press the topping layer gently into the plum layer. If you are using a glass loaf plan you will be able to see 3 distinct layers.

Bake at 350°F for an additional 20 minutes. Allow to cool and if needed, run a knife along the edges of the slice. Lift the slice out of the pan using the parchment paper and cut into 8 or fewer pieces.

These pieces store well in an airtight container for up to 1 week in the refrigerator.

Tips & Variations:

• This recipe is gluten free, if you do not need or want it to be, use what you have on hand
• These slices are tart and tasty on their own, if you want to add some additional sweetness top them with our Coconut Whipped Topping
• Need to feed more folks? Double the recipe and use a 9x9 pan to create 12 or more pieces.

Prep & Cooking: 40 minutes (plus cooling time)
Serves: 8-9
Pairs well with: Coconut Whipped Topping

Main Ingredients:
8-12 small red plums halved and pitted
1 cup whole wheat flour or gluten free blend
¼ cup + 2-3 tbsp coconut sugar or light brown sugar of your choice
¼ cup + 1 tbsp melted coconut oil or other light oil of your choice
½ cup almond or other plant milk
2 tsp white vinegar
1 tsp baking powder
¼ cup chopped, slivered or flaked almonds
1 tsp vanilla
2 tsp cinnamon
1 tsp ground ginger

Method:
Preheat oven to 350°F and in a 9x9 (or equivalent, you’ll notice I used an oval dish) melt 1 tbsp of coconut oil and sprinkle the bottom with a few tablespoons of sugar.

Halve plums and remove pits. Depending on the style of baking dish or pan you are using, you may find that you want to quarter the fruit. Place cut fruit peel side down on top of the sugared base of the baking dish.

In a medium to large mixing bowl, combine sugar, oil, vanilla, milk and vinegar. Stir to combine. In a separate bowl, combine flour, baking powder and spices. Add dry ingredients to wet and stir to combine. If you find the batter is too dry or lumps are not stirring out, add a little bit of water or plant milk; 1 tablespoon at a time. Add almonds to the batter and fold to incorporate.

Spread the cake batter over the cut fruit. Do this gently so that you don’t flip or move the fruit. If it doesn’t look perfect, don’t worry – this is a rustic dessert and after baking, the bottom is the top.

Bake for 25-30 minutes until a toothpick comes out of the centre of the cake clean.
Allow cake to cool for 15-20 minutes before running a kitchen knife along the edges of the cake and turning it out onto a serving plate.

The best method for this is to place the plate you will be serving on over the baking dish and turning both the plate and the baking dish at the same time.
If you aren’t wanting to flip the cake, no problem, just spoon it onto plates, serve and enjoy – it all tastes the same no matter how you serve it.

If you want a little added sweetness, our Coconut Whipped Topping is a tasty addition!