healthy + seasonal recipes that are gluten & dairy-free

Toasted Almond, Coconut + Fig Granola Bars

Toasted Almond, Coconut + Fig Granola Bars

These gluten free and vegan granola bars are just lightly sweetened, and hold together perfectly. Wrapped in the fridge, they keep well for 5 days. 

Toasted Almond, Coconut + Fig Granola Bars (gluten free, vegan, sugar free) // my natural kitchen

At the moment, I'm all about developing good self-care. As much as I know that I feel best when I get enough sleep, eat clean, engage in the sorts of activities that ease my mind while making my body feel good ... I find that it's much too easy for me to stay home, watch Netflix, and eat more snacks than I really should. Even if it's healthy, too much food is just too much food. And while I'm a big supporter of restful nights watching movies with my favourite person, I sometimes just feel like a sloth unless I actually get something done with my time. My favourite ways to get into my body are hot yoga and massages, but I've fallen way off track with my yoga practice in the past few months and it's been a struggle to get back into my "schedule." In general, putting more intention into my routine is the boost I find that I need.

Toasted Almond, Coconut + Fig Granola Bars (gluten free, vegan, sugar free) // my natural kitchen
Toasted Almond, Coconut + Fig Granola Bars (gluten free, vegan, sugar free) // my natural kitchen

Feeling a bit off, I've turned to Ayurvedic wisdom for rebalance and wellness tips from some truly knowledgeable and lovely ladies who I've come to really admire:

This foot soak is glorious, and sets me up for the most comfy feeling before bed (warm feet!) 

The ancient practice of abhyanga, or self-massage with oils (soooo lovely)

Dry-brushing to exfoliate my perpetually dry skin, but also to help wake me up in the mornings (it's super invigorating)

Cooking from my favourite cookbook, I've felt drawn to Amy's healing kitchari recipe lately (but I've also made her brownies 3 times...)

This helpful guide to essential oils for detox - I love to diffuse lavender while I sleep, add grapefruit to my diy body oil, and lemongrass is on my "to buy next" list

Sometimes just a couple steps in the direction you'd like to be are enough to ignite enough desire to sustain a new pattern. I hope you're not finding yourself in the same sort of funk as I have, but if you do than maybe these tips will pull you through too :) 

Big love! xo

Toasted Almond, Coconut + Fig Granola Bars (gluten free, vegan, sugar free) // my natural kitchen
Toasted Almond, Coconut + Fig Granola Bars (gluten free, vegan, sugar free) // my natural kitchen
Toasted Almond, Coconut + Fig Granola Bars (gluten free, vegan, sugar free) // my natural kitchen
Toasted Almond, Coconut + Fig Granola Bars (gluten free, vegan, sugar free) // my natural kitchen

Toasted Almond, Coconut + Fig Granola Bars

3/4 c raw almonds

1/4 c raw sunflower seeds

1/2 c puffed quinoa

3 tbsp shredded unsweetened coconut

1/4 c coconut butter

2 tbsp tahini or almond butter

1/4 cup brown rice syrup

1/4 tsp vanilla bean powder

1/8 tsp Himalayan pink salt

3-4 dried natural figs, thinly sliced

1/2 tsp coconut oil, divided

Line a small dish (mine was 8x6 inches) with parchment paper, and then oil the parchment with 1/4 tsp coconut oil. Preheat the oven to 350 degrees Fahrenheit.

Heat a skillet over medium heat and add the almonds. Toast the almonds for approximately 5 minutes, tossing in the pan, until very fragrant and lightly browned. Remove from the pan, and set aside while you toast the sunflower seeds. Toast the sunflower seeds for approximately 2 minutes, and remove from pan. 

Transfer the toasted almonds and sunflower seeds to the bowl of a food processor, fitted with the "s" blade. Process until a course flour forms with some larger chunks of almonds remaining. Transfer the mixture to a large mixing bowl. Add the puffed quinoa, shredded coconut, vanilla bean powder, and salt and stir to combine. 

In a small pot over medium heat, combine the coconut butter, tahini and brown rice syrup until a smooth mixture comes together - this happens quickly. Remove from heat, and use a spatula to combine the wet and dry mixtures. Stir until everything is fully coated. Quickly pour the mixture into the prepared pan, and then press into the pan. Place the sliced dried figs across the top of the granola bars, and press the figs into the bars. Brush the tops of the bars with the remaining 1/4 tsp of coconut oil. Place in the preheated oven for 15 minutes, until the edges are lightly golden. 

Allow the pan to cool, and then refrigerate until the bars are cold (at least 2 hours). Remove the chilled bars from the pan and then using a very sharp knife, cut into 8 bars. Store bars in the fridge. I like to wrap these in parchment paper so they're easy to take along for breakfast or a snack on the go. Enjoy! 

I love hearing from you, leave a comment to say hello!

Vanilla, Berry + Lavender Cake (gf + v) & Chickpea Magazine!

Vanilla, Berry + Lavender Cake (gf + v) & Chickpea Magazine!

Blood Orange and Dark Chocolate Layered Cake with Chocolate Mousse Filling

Blood Orange and Dark Chocolate Layered Cake with Chocolate Mousse Filling