Ingredients (use vegan versions):

• 3 cups oats
• 1 cup unsweetened corn flakes
• 1/2 cup toasted wheat germ
• 1/4 cup chopped almonds
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon sea salt
• 1/2 cup thawed apple juice concentrate
• 1/2 cup molasses
• 1 teaspoon vanilla
• 1 1/2 cups dried fruit(apples,

Directions:

Preheat oven to 300. Coat 2 baking sheets with cooking
spray. Place oats in colander and sprinkle with enough
water to dampen. Transfer to bowl and add cereal, wheat
germ, almonds, cinnamon, nutmeg and salt. In small bowl
combine concentrate, molasses and vanilla. Pour over oat mix
until evenly coated. Spread ganola mix onto baking sheets.
Bake until golden brown, about 30 to 35 min., turning overy
10 min. so that it browns evenly. Remove from oven, stir in
fruit and bake 5 min more. Let cool and store in airtight
container.

I eat it as a snack or as cereal in the morning.

Preparation time: 45min

Serves:

Ingredients (use vegan versions):

• 1 cup natural nut butter of your choice (I like cashew best)
• 1 cup light oil, like canola or corn
• 16 slices of whole grain vegan bread
• 1/2 cup sesame seeds

Directions:

Preheat your oven to 250 Fareinheit.

Slice the vegan bread into strips about 1″ wide and arrange on
cookie sheets, with plenty of room between them. Place
these in the oven and dry the vegan bread out for about 15
minutes, turning halfway, so that the strips are very hard.

While these are drying out, combine the nut butter and oil
in a large, heavy skillet with deep sides. Mix over medium-
low heat until well combined and it looks kind of runny.

When the vegan bread is ready, remove it from the oven and grind
up 6 strips in your blender or food processor until they
are very fine crumbs, almost like powder. Mix in the sesame
seeds with a spoon until well-combined, and pour out on to
a large plate.

Dip and coat the remaining strips of vegan bread a few at a time
in the nut/oil mixture, making sure they are thoroughly
covered in it. Let excess nut/oil mixture run off of them
before dipping and rolling the “sticks” in the crumbs and
sesame seeds. Set them to dry and cool on a cookie sheet
for about an hour, then: Munch, munch, munch!

Everyone just loves these, so I serve them at every
gathering. My toddler son especially likes them, so they
are kid-tested.

Serves: 6-8

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 2 cups whole-wheat pastry flour
• 1/2 teaspoon sea salt
• 1 tablespoon baking powder
• 2 large, very ripe bananas
• 1 1/4 cups applesauce
• 1/2 cup dates
• 1/2 cup vegan soymilk

Directions:

In a large bowl, combine the flour, salt, and
baking powder. In a blender, puree the bananas
and dates; add the applesauce, and soymilk. Mix
well. Pour the banana mixture into the dry
ingredients and stir until just moistened. Fill
muffin cups with the batter and bake at 350
degrees for 30 minutes or until lightly brown
and firm.
Nutrition Facts

Per serving: 126 calories; 0.5 g fat; 2.5 g
protein; 30 g carbohydrates

Serves: 6 large muffins

Preparation time: 15 minutes

Ingredients (use vegan versions):

• Granny Smith apples
• vegan cream cheese

Directions:

Slice Apples into “chips” and spread “cream
cheese” on one side. You can either put it into a
preheated broiler or put another apple slice on
top of the “cream cheese”. and EAT! It’s it the
BEST healthy snack ever!!

Serves: N/A

Preparation time: 2 minutes

Ingredients (use vegan versions):

• 1 shredded wheat biscuit
• 1-3 table spoons of peanut butter (I prefer creamy)
• 1 teaspoon of vegan sugar (Optional, makes it taste 10 times better)
• 1 teaspoon of cinnamon (Optional)

Directions:

I made this one night when i was craving
peanut butter.. I put 2 tbs. of creamy
peanut butter into a cup and threw it in the
microwave for 45 seconds (this makes the
peanut butter runny). I then put 1 teaspoon of
vegan sugar and 1 teaspoon of cinnamon into the cup
with the peanut butter. Stir this around until it
is mixed together and put it back in the
microwave for 15 more seconds..stir it again and
then drizzle it onto one shredded wheat biscuit
until the biscuit is completely covered (I got
the sides of mine covered too) then you can put
it in the freezer to harden the peanut butter or
just eat it like that

Serves: 1

Preparation time: 4 min