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November 11, 2015 by Fran Costigan 37 Comments

Snackworthy Cereal Bars from DIY Vegan by Nicole Axworthy and Lisa Pitman

DIY Vegan by Nicole Axworthy and Lisa Pitman

Nicole Axworthy and Lisa Pitman are seasoned cooks and long-time vegans from Toronto who know how hard it is to it to avoid excess salt and sugar as well as additives and animal-based by-products in commercially prepared foods. I am in love with their new cookbook DIY Vegan. Full disclosure—I adore these two women. I first met Lisa many years ago at NAVS Summerfest, and was drawn to her glowing good looks, huge smile and vitality. We became fast friends. I got to spend a week with Lisa when she attended my Vegan Baking Boot Camp Intensive®. Sometime after that, Lisa’s friend Nicole Axworthy took “Boot” as well, and I saw the same  enthusiasm, talent with food, and glowing good looks. Lisa holds a raw chef certificate from the Matthew Kenney Academy, while Nicole holds a certificate in plant-based nutrition from eCornell and the T.Colin Campbell Foundation. And, as you read earlier, these women hold a certificate from the Costigan Vegan Baking Boot Camp Intensive®.

In their brand-new book, DIY Vegan: More Than 100 Easy Recipes to Create an Awesome Plant-Based Pantry, Lisa and Nicole show readers how easy it is to make their own vegan pantry staples at home. Using only easy-to-find whole food ingredients that enhance flavors and nutrition, they’ve given us 1oo recipes to stock our pantries, refrigerators and freezers. You’ll find easy to make vegan milks, ice creams and butters from a variety of nuts and seeds, home-ground flours, fantastic sauces and even a vegan pop tart! DIY Vegan includes an array of make-them-yourself cheeses, some quick and some artisian. There’s even a recipe for that beloved orange cheese sauce that beats everyone’s favorite boxed mac and cheese!  All of the recipes are vegan and have gluten-free options, and some are Lisa and Nicole’s raw food favorites.

Whether you are vegan, vegetarian or someone just wanting to kick the packaged-food habit, DIY Vegan by Nicole and Lisa will show you how to create an awesome, more compassionate kitchen powered by a pantry filled with healthy, homemade, plant-based staples.

I was wondering which of the recipes to make first. There were many that called out to me, but my time was limited the day the book arrived, so I choose the Snackworthy Cereal Bars. All the ingredients were in my pantry, but as Lisa and Nicole point out, the nuts and seeds can be swapped for other kinds. Instead of the puffed rice cereal specified in the recipe, I used puffed kamut cereal and it worked just fine. After the bars were cold, I cut smaller squares instead, for myself. Good thing I did—these chewy crunchy bars are irresistible. The coconut sugar adds lovely caramel undertones. and the bars are nice and chewy. I’ve got mine in a container in the refrigerator, since I rather like them on the cold side. Nicole took the appealing photos that grace the book. Don’t you just want one now?

Snackworthy Cereal Bars DIY Vegan by Nicole Axworthy and Lisa Pitman

Snackworthy Cereal Bars

Makes 10 to 12 bars

We packed these easy snack bars with some of our favorite ingredients, but really, this is a pretty customizable recipe—swap out the nuts, seeds, or dried fruit and you have a whole new bar. Tuck one or two in your purse or travel bag for an easy snack when on the go. Or hey, since there are oats and cereal in there, why not bite into one for breakfast?

INGREDIENTS

  • 2 cups puffed brown rice cereal
  • 1 cup rolled oats
  • ½ cup chopped pecans
  • ½ cup dried cranberries
  • 1/3 cup raw pumpkin seeds
  • ¼ cup raw hemp hearts
  • ½ cup coconut sugar
  • ½ cup brown rice syrup
  • 3½ tablespoons coconut oil
  • ¼ teaspoon sea salt
  • 2 teaspoons pure vanilla extract

INSTRUCTIONS

  1. Line an 8 x 8-inch square baking pan with parchment paper.
  2. In a large bowl, combine the puffed rice cereal, oats, pecans, cranberries, pumpkin seeds, and hemp hearts.
  3. In a small saucepan, combine the coconut sugar, brown rice syrup, coconut oil, and salt. Bring to a simmer over medium-low heat. Simmer, stirring occasionally, for about 2 minutes, until the sugar has melted and the mixture is smooth and glossy. Remove from the heat and stir in the vanilla.
  4. Pour the mixture into the bowl with the dry ingredients and stir to coat. Press into the pre-pared pan, using a spatula to press down and smooth out the top. Refrigerate for at least 1 hour before cutting into bars. Store in an airtight container at room temperature for up to 1 month.

TRY THIS: For a nut-free version, replace the pecans with ½ cup raw sunflower seeds.

Reprinted from DIY Vegan. Copyright © 2015 Nicole Axworthy and Lisa Pitman. Published by St. Martin’s Griffin. Photo by  Nicole Axworthy.

I have a copy of DIY Vegan for one lucky winner. Follow the instructions below to enter. US and Canadian residents only, please. Contest ends at midnight on November 17th. good luck!

 

a Rafflecopter giveaway

 

Authors Nicole and Lisa want to share two of their most-loved kitchen appliances with you! Use the box below to enter to win a Blendtec blender or Breville food processor. The giveaway is open to US and Canadian residents* only and will run until 12:00 a.m. EST on December 9, 2015. One US and one Canadian winner will be chosen. Good luck!

 

725_Stainless

Prize One: Blendtec Designer 725 Series Blender ($650 value) is a sleek, top-of-the-line kitchen appliance that will meet all your blending needs! Features SmartBlend technology, multi-speed pulse, and a 100-speed touch slider for precision control. *Shipping qualification apply. One US resident will be chosen randomly through Rafflecopter.

 

Breville Sous Chef 12 Plus

Prize Two: Breville Sous Chef 12 Plus Food Processor ($500 value) boasts power and versatility in a more compact size! This 12-cup food processor comes fully equipped with an additional accessory kit to simplify a wide range of kitchen tasks. *Shipping qualifications apply. One Canadian resident will be chosen randomly through Rafflecopter.

 

a Rafflecopter giveaway

Related

Filed Under: Book Review, Cookies & Bars, Giveaway, Recipes, Savory Dishes Tagged With: contest, DIY Vegan, Giveaway, Gluten-free, Lisa Pitman, Nicole Axworthy, snack bars, vegan cookbook, vegan food

Want to learn to make the best ever vegan desserts? Of course you do! Check out Fran’s Essential Vegan Desserts Course at Rouxbe.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

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Comments

  1. AvatarCasey says

    November 11, 2015 at 12:07 pm

    My favorite DIY food is probably Granola!

    Reply
    • FranFran says

      November 11, 2015 at 12:38 pm

      Isn’t it so much less expensive and you can customize when you DIY Granola.

      Reply
  2. AvatarShira says

    November 11, 2015 at 12:10 pm

    I love making granola but I don’t often have time!

    Reply
    • FranFran says

      November 11, 2015 at 12:37 pm

      I tend to make granola after a baking day, as oven is already on.

      Reply
  3. AvatarCasey says

    November 11, 2015 at 12:11 pm

    The everyday staples I prefer to make myself are Creole Seasoning, and Ketchup

    Reply
    • FranFran says

      November 11, 2015 at 12:37 pm

      Creole Seasoning. Yum!

      Reply
  4. AvatarPaula says

    November 11, 2015 at 12:12 pm

    My favorite food to DIY would likely be vegan cheeses. This book sounds like it has lots of nifty DIY foods, especially the pop tarts!

    Reply
    • FranFran says

      November 11, 2015 at 12:37 pm

      Sounds like you will definitely enjoy this book!

      Reply
  5. AvatarJacky says

    November 11, 2015 at 12:13 pm

    Cashew milk and almond milk! That way it’s not mostly water and there’s no fillers!

    Reply
    • FranFran says

      November 11, 2015 at 12:36 pm

      DIY plant milks means no additives, oils, sugar. I agree.

      Reply
  6. AvatarMichelle M says

    November 11, 2015 at 12:14 pm

    I like to make oat flour myself and DIY is granola bars

    Reply
    • FranFran says

      November 11, 2015 at 12:36 pm

      Making oat flour is so smart. No worry about buying rancid flour. I make my own too and store it in freezer.

      Reply
  7. AvatarAmy Katz says

    November 11, 2015 at 12:40 pm

    I like to make my own salad dressings.

    Reply
    • FranFran says

      November 11, 2015 at 1:02 pm

      Smart!

      Reply
  8. AvatarPatty T says

    November 11, 2015 at 2:09 pm

    I’m just starting to make my own staples but I’d say salad dressing is my most made staple. I can make it without oil and to our own taste.

    Reply
  9. AvatarJulie says

    November 11, 2015 at 2:57 pm

    My favorite DIY staples are muesli and various seasoning blends. My kids and I also enjoy making sugar-free 100% fruit popsicles.

    Reply
  10. AvatarSusan says

    November 11, 2015 at 4:14 pm

    Right now I’m kind of kitchen DIY challenged. I make sauerkraut and kombucha and that’s about it. I could use this book!

    Reply
  11. AvatarKaren D says

    November 11, 2015 at 4:24 pm

    I like to make nut milks and butters

    Reply
  12. AvatarG says

    November 11, 2015 at 4:47 pm

    vegan burgers and meatballs

    Reply
  13. AvatarG says

    November 11, 2015 at 4:50 pm

    every day staple would be salad dressing

    Reply
  14. AvatarJessica Eagle says

    November 11, 2015 at 8:56 pm

    Thanks for this wonderful giveaway.

    My favorite DIY is probably my own dressings, veganaise, granolas and gluten-free bread.

    Reply
  15. AvatarKatie says

    November 12, 2015 at 1:37 am

    My favourite DIY is black bean dip

    Reply
  16. AvatarJ says

    November 12, 2015 at 12:54 pm

    home made soups!!

    Reply
  17. AvatarSonn says

    November 12, 2015 at 1:00 pm

    basically everything!

    Reply
  18. Avatarsher says

    November 12, 2015 at 1:02 pm

    blueberry muffins

    Reply
  19. Avatartanya murphy says

    November 12, 2015 at 6:49 pm

    hummus, i use it for spreads instead of mayo or avacado, as dressings , or a dip … and you can make it from so many beans or legumes and add many different flavors. (and i control the amount, if any, of oil in it)

    Reply
  20. AvatarTerri Cole says

    November 12, 2015 at 11:46 pm

    I make oil-free salad dressings, vegan sour cream and Parmesan substitute.

    Reply
  21. AvatarJen T. says

    November 13, 2015 at 1:52 pm

    Chocolate fudge. Instead of indulging in store-bought candy with a lot of ingredients, I just mix a little coconut butter and/or oil, raw cacao powder and maple syrup or date syrup.

    Reply
  22. AvatarJen T. says

    November 13, 2015 at 2:09 pm

    My favorite DIY everyday staple is salad dressing.

    Reply
  23. AvatarKrista O'Reilly says

    November 13, 2015 at 2:20 pm

    My favourite food to DIY is vegan yogurt, but I also “made” artisan sea salt this summer, which was fun!

    Reply
    • FranFran says

      November 13, 2015 at 7:06 pm

      Wow, I’d like to know Krista, how you made sea salt!

      Reply
  24. AvatarKatie says

    November 13, 2015 at 4:21 pm

    Salad dressings, sauces, and hummus are usually the things that I like to make on my own!

    Reply
  25. AvatarGail says

    November 13, 2015 at 5:24 pm

    I prefer making my own vegan butter, becaise I just cannot bear the thought of buying anything with palm oil.

    Reply
    • FranFran says

      November 13, 2015 at 7:06 pm

      Same here but I’ve just learned some awful things about production of coconut oil. What to do?

      Reply
  26. AvatarKarla Sceviour says

    November 14, 2015 at 1:31 pm

    I love making breakfast muffins!

    Reply
  27. AvatarHeather B. says

    November 17, 2015 at 4:35 pm

    I’ve been enjoying making my own salad dressings… so fast and easy to do, great flavors, and so much cheaper! I’m looking forward to broadening my horizons, though, and this cookbook looks like just the ticket!

    Reply

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ENROLL FOR CLASSES


Want to learn to make the best ever vegan desserts? Of course you do! Check out Fran’s Essential Vegan Desserts Course at Rouxbe.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

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