I LOVE this recipe. I’ve been doing the Vegan 21 Day Fix for 6 days now, and thought it would be a struggle to keep up with recipe creation whilst sticking to a food plan, but it hasn’t at all. I’ve made so many delicious meals from the allowed list of ingredients and even adapted some of my old recipes to fit the program.
I’ve been lucky enough to get access to this plan prior to it’s launch in the UK and really am loving it. After 3 days I lost 3lb (I haven’t weighed myself again since) and haven’t at all felt deprived or hungry. I cant wait for it to officially launch. If you’d like any more info on the program or to get all my recipes, feel free to contact me and I’ll invite you to a group where I post them all on Facebook. There’s also a non-vegan program, which I can show you.
Ingredients (6 servings):
9 tbsp dried cranberries
9 tsp. peanut butter
Juice from 1 lemon
1 tsp cinnamon
- Preheat the oven to 200C.
- Start by making the applesauce; peel and chop the apples, removing the core. Place in a saucepan with the water, bring to the boil, then reduce to a simmer and leave until all the water has gone (10-15 minutes)
- Add the apples to a blender or food processor with the cinnamon and lemon juice and blitz until liquidised.
- Melt the peanut butter in a saucepan.
- Place all the ingredients (oats, nuts, cranberries, nut butter and apple sauce) into a large mixing bowl, stir well until fully combined.
- Pour the oat mixture into a baking dish lined with parchment paper and spread it out into an even layer. Firmly pack the oat mixture into the baking sheet.
- Bake for 30 minutes, rotating the dish half way through cooking.
- Let it cool at room temperature for one hour.
- Use the spoon and your hands to break the oat mixture into large chunks.
For anyone else doing the 21 day fix, here’s the portions per servings:
1 yellow, 1 blue, 1 orange, 2 tsps, 1/2 purple
Love from Stacey x