hemp bar

Peach apricot fig bar! 🍑

This taste like a jam sandwich! The jam interior nice balance of both peach and apricot with a hint of apple. It also has a smell of apple pie with cinnamon!

The outside is a soft, pastry-like crust while the inside supplied most of the moisture!

Overall I like the flavor combination of both peach and apricot, and I wish there are more foods of this flavor!

5

First time doing a full day of eating post! 🎉 (excuse the ugly photos but that’s reality haha)

Breakfast (pre workout meal): fresh squeezed blood orange juice, fruit and banana protein nicecream made with spirulina
Lunch (post workout meal): whole wheat pasta with a vegan Bolognese sauce
Snack: a Clif bar
Dinner: hemp bread with my favorite toppings and fresh fruit
Dessert: medjool Dates with peanutbutter and two squares of vivani white nougat chocolate

Hello tumblrers!
In San Diego this morning and the weather is beautiful! Breakfast was chlorella honey ancient grain oats, soaked in hemp milk and topped off with berries, bananas, half of a whole wheat fig bar, hemp hearts, sweet coconut flakes, and pumpkin seeds.

Cheers!

As January comes to a close, we wanted to share a final recipe using a featured ingredient from our 2014 health food trends list.  We’re rounding out the month with hemp seeds, an organic and plant-based source of protein. Hemp protein is easier for the body to digest than soy, and is lower in saturated fats than other traditional sources of protein.

These vegan bars make a great breakfast or snack and stay fresh in the fridge for several days.  Unlike many store-bought energy bars, they are free of refined sugar and preservatives, so you can snack healthy and without any guilt!

Ingredients:

  • 8 medjool dates, pitted
  • 7 unsweetened turkish apricots, chopped
  • ¾ cup sprouted whole wheat flour
  • ¾ cup rolled oats (not quick cooking)
  • ½ cup sliced raw almonds
  • ½ cup dried unsweetened cranberries
  • 1/3 cup flax seeds
  • 1/3 cup unsweetened apple sauce
  • 1/3 cup hemp seeds
  • 3 tbsp shredded unsweetened coconut
  • 2 tbsp organic coconut oil, melted
  • 2 tsp vanilla extract
  • pinch of sea salt

Directions:

  1. Preheat oven to 350 °F
  2. Place pitted dates in food processor and chop
  3. Add melted coconut oil and flour into processor and grind to make paste
  4. Mix all other ingredients together in separate bowl
  5. Combine date paste with other ingredients in bowl and mix together thoroughly
  6. Line 8 x 8 pan with parchment paper, and spread mixture evenly in pan
  7. Bake for 20-25 minutes, or until edges are golden

Yields roughly 12 bars. Approximate calories per bar: 175.