wet: 1 very ripe, medium banana ½ cup all natural, creamy peanut butter 2 tbsp flaxseed meal mixed with 4 tbsp of water and set aside for 5 minutes 1 tsp vanilla extract
dry: 2 cups oats(gluten-free if necessary) ½ cup brown sugar ½ cup gluten-free pretzels, snapped into pieces ½ cup vegan chocolate chips ½ tsp salt
Preheat oven to 375. Line an 8"x8" casserole dish with parchment paper going one way so that the opposite sides of the pan have parchment sticking up over the top. Lightly grease the exposed pan and parchment with non-stick spray.
In a medium sized bowl, smash/stir your banana with a fork until it is smooth(if there are some little chunks left, that’s ok). Add in the peanut butter and mix until it is completely combined with the banana(it’s going to smell delicious so resist the urge to eat it!). Lastly, add the prepared flax-eggs and vanilla, mixing until completely combined.
In a large bowl, whisk together all of the dry ingredients so that the pretzels and chocolate chips are evenly dispersed throughout the oats. Add in the wet ingredients, mixing thoroughly so all of the dry ingredients are covered. This may take some elbow grease, so feel free to use your hands to mix everything together.
Spread mixture into prepared dish and bake in oven for 25-30 minutes, or until lightly browned on the edges. Remove from oven and place on wire rack to cool for about 30 minutes to an hour. Cover and place in refrigerator/freezer until firm. Cut into desired amount of bars(I made 8 triangles). Wrap individually and store in freezer to preserve freshness.
It’s amazing what a good stirfry can do to enhance the spirit. Especially when it’s topped with ume plum vinegar and raw sauerkraut. Pro tip: the more variety of veggies in the stirfry, the better. #vegan #vegansofig #whatveganseat #veganfoodshare by theveganchickpea http://ift.tt/1G8Bgrl