This is a sponsored post
Getting enough of all the right vitamins and minerals in a vegetarian or vegan diet is probably one of the first arguments veggie-sceptics will put to me when challenging my dietary choices. There have been certain points when people seemed particularly concerned for me, such as when I was pregnant, (“are you sure it’s safe to be vegetarian? Perhaps just an occasional steak?”), or when I’ve gone vegan for January for the last three years, (“but how do you get any calcium/protein/B12 etc.?”).
Its not something that’s ever worried me as I’m fairly sure my diet is varied and fresh enough to be getting plenty of just about everything I need, plus I’ve been taking a bog-standard multivitamin tablet daily for years.
But when vegetarian and vegan supplements brand Vertese got in touch recently, I was impressed. Their range of supplements are tailor-made specifically to make up shortfalls that can often occur in meat free diets, such as vitamin B12, omega 3, 6 and 9 fatty acids, calcium, magnesium, iron, vitamin C, vitamin D and more.
Their website is really good at guiding you towards the supplements which will be right for you. I’ve been taking the Omega Oils 3, 6, 9 supplement alongside the Beetroot, B12 and Iron Complex, and have both a bit more spring in my step, and peace of mind that I’m fully stocked up on all the nutrients I need.
All Vertese’s supplements are free from dairy, added sugar, salt and yeast, as well as artificial colours, flavours or preservatives – totally natural! You can order the supplements online from Nutricentre, or check out the list of stockists here.
Inspired by all the lovely things in Vertese’s supplements, at the weekend I created these bright and colourful Omega Boost Energy Bars. Packed with Beetroot, Blackcurrants, Linseeds, Pumpkin and Sunflower Seeds, one bar will give you a full on Omega, Iron and Vitamin C blast to power you through the day!
- 1 large beetroot, cooked and peeled
- 3 bananas
- 175 g oats
- 3 tbsp maple syrup or honey
- 100 g nuts (I used a mixture of almonds and hazelnuts)
- 70 g blackcurrants (fresh or frozen - blueberries would also work well if you can't find blackcurrants)
- 45 g oats
- 50 g nuts, roughly chopped (I used a mixture of almonds and hazelnuts)
- 50 g seeds (I used a mixture of linseeds, pumpkin and sunflower seeds)
- 1 tbsp maple syrup or honey
- 50 ml nut milk (I used almond)
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Preheat the oven to 180C / 350F / Gas Mark 4.
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Prepare the bottom layer - in a blender or food processor, blitz the beetroot and bananas to a purée then add the oats, syrup/honey and nuts and pulse a few times until finely chopped (but not a completely smooth paste).
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Line a 20cm x 20cm baking tin (or approximately similar size) with greaseproof paper or baking parchment, and spread the mixture evenly over the bottom of the tin. Bake for 8 minutes, then remove from the oven and set aside.
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In a bowl, combine all the ingredients for the top layer, then spread them evenly over the bottom layer. Return them to the oven for a further 12-15 minutes until starting to turn golden brown.
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Remove from the oven and leave in the tin to cool. Then slice into individual bites or bars and enjoy!
Don’t forget to pin the recipe for later, or to share with friends → → → → →
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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For more energy bar ideas, check out these recipes from blogger friends:
- Smoked Chilli Energy Bars from Tin & Thyme
- Carrot, Banana and Chocolate Chip Flapjacks from Tinned Tomatoes
- Yummy Mummy Bars (Choc-Chip Banana Breakfast Oat Bars) from Family Friends Food
- Fruity Banana Breakfast Bars from Anne’s Kitchen
- Quinoa Protein Energy Bars from Elizabeth’s Kitchen Diary
- Carrot Cake Flapjacks from Celery & Cupcakes
Disclosure: This post was sponsored by Vertese. All opinions are my own.
February 23, 2016 at 8:39 pm
Oooh beetroot – what a great way to get this powerful veg into your diet.
Heidi Roberts recently posted…Aura Print Digital – Business cards
February 24, 2016 at 12:36 am
Love these bars! So colourful and full of nutritious ingredients 😀
Nadia recently posted…Vegan Gluten-Free Date Squares
February 24, 2016 at 6:43 am
I love how pink these bars look. Great recipe and full of good nutrition too!
Jemma @ Celery and Cupcakes recently posted…Silencing Your Inner Critic For A Happier & Healthier Life
February 24, 2016 at 11:34 am
How amazing do these look? Natural vibrant colours are magnificent. I will admit that I used to worry about vegetarians in pregnancy, before I become more informed and realised that most probably have a healthier diet than I do!
Helen at Casa Costello recently posted…They say never to go back …
February 24, 2016 at 9:38 pm
Man, I want to drop everything and make these right now.
February 26, 2016 at 5:31 pm
The Energy Bars really look tasty and I am surprised that the requirements are readily available organic foods. Thanks a lot for the share and the recipe too. I am goign to try this over the weekend, cant wait to try it.
Cindy
March 2, 2016 at 9:27 pm
Can these be frozen? They look amazing.
March 2, 2016 at 9:30 pm
Yes definitely good for freezing Cara, (don’t do what I did and forget about the last one in the biscuit tin for two weeks…. came back to a very large blue fluffy mouldy lump…. oops!).
March 3, 2016 at 1:28 am
Oh my YUM! I love these! So beautiful and wholesome.
March 3, 2016 at 11:29 am
Convert to cups and teaspoons?
March 4, 2016 at 5:14 pm
These look wonderful Kate. I’ve made beetroot flapjacks and blackcurrant flapjacks and neither look anything like as pretty as yours. Plus I like the idea of having so many nutritional goodies packed into one bar.
Choclette recently posted…Riverford Recipe Box – An Organic Feast – Giveaway #72
March 10, 2016 at 12:28 pm
Seriously in love with these. So colourful. Perfect with a dollop of ice creamon the side
October 9, 2016 at 11:49 am
How long do these last? And should you refrigerate them?
October 9, 2016 at 5:59 pm
Hi Lauren! Not particularly long – if you store them in the fridge up to a week, or else freeze them and just remember to get them out a few hours before you want one, (which is the tricky bit!!).
October 9, 2016 at 4:26 pm
Also, sorry for the second question but these just look so good! Can you use steel cut oats?
October 9, 2016 at 6:02 pm
I’ve never tried them with steel-cut oats but imagine they would take quite a bit longer to cook and might be quite a different texture. I would stick to rolled or jumbo oats if you can!
December 1, 2016 at 2:23 pm
Hi what does a g measurement?Thanks
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