This is a sponsored recipe post: Vegan Energy Bars
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 Vegan 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!
Don’t forget to pin the recipe for later, or to share with friends → → → → →
For some slightly naughtier bakes, you might like to take a look at my Vegan Cakes Recipe Index for lots more traditional British bakes made vegan!
Do send me pictures of your very own vegan energy bars on:
to show me how you got on!
Vegan Energy Bars: Equipment & Shopping List
You will need:
- Baking tin (roughly 20 x 20cm)
- Blender or food processor
- Bowl
- Baking parchment or greaseproof paper
Shopping List:
- Beetroot
- Bananas
- Blackcurrants (fresh or frozen)
- Oats
- Nut milk
- Maple syrup
- Nuts (I used almonds and hazelnuts)
- Seeds (I used linseeds, pumpkin and sunflower seeds)
- 1 large beetroot, cooked and peeled
- 3 bananas
- 175 g (6oz) oats
- 3 tbsp maple syrup
- 100 g (3.5oz) nuts (I used a mixture of almonds and hazelnuts)
- 70 g (2.5oz) blackcurrants (fresh or frozen - blueberries would also work well if you can't find blackcurrants)
- 45 g (1.5oz) oats
- 50 g (1.75oz) nuts, roughly chopped (I used a mixture of almonds and hazelnuts)
- 50 g (1.75oz) seeds (I used a mixture of linseeds, pumpkin and sunflower seeds)
- 1 tbsp maple syrup
- 50 ml (1.75 fl oz) 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 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!
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!
*Affiliate links
And if you haven’t yet signed up, you can get a monthly roundup of all my recipes and giveaways delivered to your inbox absolutely free – just click here to subscribe to The Veg Space monthly newsletter.
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For more energy bar ideas, check out these recipes fr
om 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.
Heidi Roberts says
February 23, 2016 at 8:39 pmOooh beetroot – what a great way to get this powerful veg into your diet.
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Nadia says
February 24, 2016 at 12:36 amLove these bars! So colourful and full of nutritious ingredients 😀
Nadia recently posted…Vegan Gluten-Free Date Squares
Jemma @ Celery and Cupcakes says
February 24, 2016 at 6:43 amI love how pink these bars look. Great recipe and full of good nutrition too!
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Helen at Casa Costello says
February 24, 2016 at 11:34 amHow 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 …
Bintu | Recipes From A Pantry says
February 24, 2016 at 9:38 pmMan, I want to drop everything and make these right now.
Cindy Hoffman says
February 26, 2016 at 5:31 pmThe 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
Cara O'Sullivan says
March 2, 2016 at 9:27 pmCan these be frozen? They look amazing.
thevegspace says
March 2, 2016 at 9:30 pmYes 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!).
Lauren Gaskill | Making Life Sweet says
March 3, 2016 at 1:28 amOh my YUM! I love these! So beautiful and wholesome.
Jenny Stukel says
March 3, 2016 at 11:29 amConvert to cups and teaspoons?
Choclette says
March 4, 2016 at 5:14 pmThese 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.
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Urvashi says
March 10, 2016 at 12:28 pmSeriously in love with these. So colourful. Perfect with a dollop of ice creamon the side
Lauren says
October 9, 2016 at 11:49 amHow long do these last? And should you refrigerate them?
thevegspace says
October 9, 2016 at 5:59 pmHi 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!!).
Lauren says
October 9, 2016 at 4:26 pmAlso, sorry for the second question but these just look so good! Can you use steel cut oats?
thevegspace says
October 9, 2016 at 6:02 pmI’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!
Barbi Kirscher says
December 1, 2016 at 2:23 pmHi what does a g measurement?Thanks
Izzy says
May 22, 2019 at 1:25 pmHi,
These looks amazing!
By any chance can sub the bananas for dates? (unfortunately my partner doesn’t like bananas)
Kate Ford says
May 22, 2019 at 7:39 pmHi Izzy, it is hard to say for sure as I’ve never tried it, but as they are fairly sticky I imagine they would work well. Sorry not to be able to say definitely one way or the other!