Vegan, Gluten Free, Nut Free Granola Bars, Yum!


Postpartum Mommas’ quick, high- energy snacks!

I am sharing a delicious recipe for granola bars that can be done in about 10 minutes.

DRY ingredients:

1 1/2 cups gluten-free rolled oats

3/4 cup puffed rice or quinoa cereal

1/4 cup toasted pumpkin seeds

1/4 cup ground chia seeds or flaxseed

1/3 cup dried cranberries or currants

1 Tbsp of cocoa nibs or unsweetened chocolate chips

1/2 teaspoon cinnamon

1/4 teaspoon fine sea salt

In a separate bowl add WET ingredients:

1/2 cup brown rice syrup

1 tablespoon date syrup

1/4 cup sun-butter

1/2 tablespoon coconut oil

1 teaspoon pure vanilla extract

Melt wet ingredients in a saucepan over a low to medium heat on the stove, then pour into dry mixture.

Mix well and place into a shallow 9X9 dish, lined with parchment paper. Place into the freezer for 10-20 minutes.

Cut into bars and place in an airtight container.


Tannis' energy bites recipe 😊

This is my favourite recipe to share with my postpartum families. It's quick, delicious and full of nutrients!


1 cup chia seed meal
1/4 cup cocoa nibs (organic if possible)
1/2 cup sunflower butter
1/2 cup hemp seeds
1/3 cup dates or sour cherries
1 tsp vanilla
Combine in blender, or mix in bowl and roll into balls, set in your refridgerator for 1 hour then roll in cocoa powder.


•    1/4 c hemp meal
•    1 Tbsp water...helps to bind and create mucilage
•    1 Tbsp cocoa powder
•    1/4 c mini chocolate chips ( semisweet) 
•    1 Tbsp shredded coconut
•    1 Tbsp cranberries
•    1/4 c ground oats
•    1 Tbsp honey
•    1/8 tsp cinnamon or masala 



Here is my favourite VEGAN, G-FREE, NUT FREE energy cookie that I like to make for my postpartum mommas. 


· 2 1/4C old fashioned rolled oats { I used buckwheat flakes }
· 2 C spelt flour {I used rice four }
· 1 C sunflower seeds
· 3/4 C pumpkin seeds
· 1/2 C unsweetened shredded coconut
· 1/4 C chia seeds
· 1 C sucanat {I used brown sugar, but maybe try maple syrup, stevia or agave nectar}
· 1 tbsp cinnamon
· 2 tsp sea salt
· 1 ½ C dark chocolate chips { vegan if needed}
· 1 1/4 C dried naturally sweetened cranberries {I also added dried sour cherries and raisins}
· 1/4 C blackstrap molasses
· 3/4 C melted coconut oil {I ran out, so I used grapeseed oil)
· 1 1/2C unsweetened almond (or soy milk or rice milk or milk)

Preheat your oven to 350 degrees. 

Mix your dry ingredients in one bowl, wet ingredients in another, add wet to dry and stir. 

Line 2 big baking sheets with parchment paper. I used a tablespoon and roughly scooped them onto the sheets. I like the smaller sized cookies, but you can make them as big as hockey pucks and flatten them!

Place sheets in the oven and bake for 25-35 minutes or until brown (I baked the smaller ones for 25 min and the bigger ones for 35 so they are a little crunchy). 



Here is a great recipe for those who want to stay hydrated without all the added junk.

This electrolyte beverage helps to regulate nerve, muscle function and fluid balance without the sugars and dyes of the commercial stuff.

Into 1 litre of distilled water mix:

  • 1 tsp. salt

  • 1 tsp. baking soda

  • 4 tsp. honey

  • 4 tsp. lemon juice

  • 1 crushed calcium magnesium tablet

Blend well and store in refrigerator for up to 3 days. It also tastes great as a popsicle!



``Padsicles`` offer soothing relief from postnatal vaginal soreness.
The aloe speeds up wound healing and is antimicrobial,  jojoba oil soothes, the witch hazel is an astringent and the essential oil is anti-infammatory and a great antiseptic.

For use in your early postpartum days. Recipe for 24 large pads.

12 Tbsp (6 oz) witch hazel
6 Tbsp (3 oz) aloe vera gel
3 Tbsp (1.5 oz) jojoba oil
40-60 drops of lavender essential oil

·         In a bowl mix together the aloe, oil, witch hazel and essential oil.

·         Carefully unwrap ( keep wrapper)overnight pads and apply 2 Tbsp of mixture over entire surface.

·         Carefully rewrap pads and place in large freezer bag; store in freezer and pat yourself on the back for making them!