Friday, April 25, 2014

The China Study All Star Collection- Free Recipe! {Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars}


It's blog tour time! The same smart cookies who brought us The China Study Cookbook are back with this All Star Collection. You might remember my previous interview with Leanne Campbell (Colin T Campbell's daughter) and how much I enjoyed her book and this second round is no exception! 

With a wide range of recipes from some of my favourite vegan chefs in one handy book this is a wonderful place to start as a new vegan or a great addition to the cook book collection of a well seasoned vegan cook. It's divided into lots of handy categories: Breads and muffins; breakfasts; appetizers and salads; soups and chilis; burgers, sandwiches and tacos; side dishes and yummy yummy desserts so no matter how you like to eat they've got you covered.


We've been eating our way through the array of delicious plant based recipes and have already hit on some favourites!: Overnight muesli, Almond Cardamon Cream Chia Pudding with Fresh Berries, Lemon-lime Green Smoothie, Spicy Almonds, Confetti Kale Salad, Caesar Salad dressing, Quinoa Salad with pistachios, Lemon-Berry Sorbet (minus the vodka), Dreamy Baked Bananas and obviously Dreena's breakfast bar recipe below. 

I can personally recommend all of these recipes we've tried so far, they've all been hits! Seriously yummy hits that have been a godsend while I haven't had the time/energy to create my own new recipes. My fussy other half has been pleased with all the ones he's tried too (namely ones without veggies he doesn't like) but we've found it easy to substitute other things he does like in (e.g a brown rice version of the Quinoa salad or Spinach/Lettuce in the Kale Salad recipe)

Plus I can't wait to try a heap more! I've got my eye on the Green Papaya Salad, Perfect Pesto stuffed Mushrooms, Pineapple-Cucumber Gazpacho, Almond crusted Eggplant Cutlets, Raspberry Ganache Fudge Cake, Peanut Butter Fudge Truffles etc. etc.

I've been lucky enough to share one of the scrummy recipes from the book with you too. I hope you enjoy Dreena's delicious breakfast bars (or if you're me anytime bars) as much as we did!

These are a terrific “on-the-go” healthy breakfast or a perfect snack anytime of the day. Our whole family loves them!

PUMPKIN SEED AND CHOCOLATE CHIP OATMEAL BREAKFAST BARS
RECIPE BY DREENA BURTON
MAKES 12–16 BARS 
11/2 cups rolled oats
11/4 cups oat flour
3–4 tablespoons pumpkin seeds
2–3 tablespoons nondairy chocolate chips (see Tip)
1 teaspoon ground cinnamon
1/8–1/4 teaspoon freshly grated nutmeg
1/4 teaspoon sea salt
1/3 cup brown rice syrup
1–2 tablespoons maple syrup
1/4 cup and 2 tablespoons unsweetened plain nondairy milk

  • Preheat oven to 350°F.
  • In a large bowl, combine the rolled oats, oat flour, pumpkin seeds, chocolate chips, cinnamon, nutmeg, and salt.
  • In a smaller bowl, combine the brown rice syrup with maple syrup and milk.
  • Add the wet ingredients into the dry mixture, stirring until well combined.
  • Transfer the mixture to an 8 × 8 baking dish or brownie pan lined with parchment paper and press it down until evenly distributed.
  • Using a sharp knife, cut to mark out the bars before you bake them to make it easier to fully cut and remove the bars once baked. (I usually mark out 16 bars, but you can make them whatever size you like.)
  • Bake for 20 minutes, then remove and let cool in pan. Once cooled, use a sharp knife to fully cut the bars, then remove with a spatula.
TIP

Mini chocolate chips are great if you have them. You can also substitute the pumpkin seeds and chocolate chips with raisins, cranberries, sunflower seeds, hemp seeds, unsweetened coconut, or other dried fruit (chopped, if needed).

I hope you enjoy this breakfast bar as much as we did!
Love and Smiles,







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