Spiritual Musings, Creative Inspiration, and Simple Vegan Recipes

Welcome to Abundant Life Vegan!

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In response to an outpouring of abundance in my own life– and being asked on more than one occasion by my friends, co-workers and fellow yogis to share the recipes I develop in my kitchen– I have finally delved into the ever-growing world of blogging. So here goes!

The recipes you will find here are all vegan and gluten free, a way of eating and living about which I am very passionate. My endeavor is to share with my readers the simple abundance of a plant-based lifestyle, through simple whole foods. I also hope to share recipes that are easy to adapt and take as little toll as possible on the environment.

With it being back to school time let’s start with the recipe I created today, a homemade vegan granola bar. My husband Ray is a middle school history teacher, and he is a big fan of packing fruits and granola bars to get him through the school day. Bananas are his favorite, and he likes to call them “mother nature’s fast food.” He is also a big granola bar fan, especially the peanut butter and oat variety from Trader Joe’s.

Recently we were discussing all of the waste created when we rely heavily on per-packaged foods– and came to the realization that even his favorite bars require a lot of packaging. Unlike many foods we choose, we cannot compost or recycle granola bar wrappers, and since Ray averages 2 boxes of Trader Joe’s granola bars per week, the waste really adds up!

Plus, most of TJ’s bars are not gluten-free, which means I can’t enjoy them with him. While I have found many granola bar recipes on the internet, few are vegan (lots of honey or eggs to bind them) and have lots of sugar and/ or gluten. So the recipe that follows is vegan, gluten-free and uses only natural sweeteners. It is a bit crumbly, but stay tuned as I develop this recipe and make some better products! Enjoy and let me know what you think.

Oatmeal Raisin Vegan Granola Bars


• 2 cups rolled oats gluten-free
• 1 tsp. cinnamon
• ½ cup all-purpose flour + ½ cup sorghum flour
• ¾ cup raisins
• ¾ tsp. salt
• ½ cup maple syrup
• 2 tbsp. Flax seeds + 6 tbsp. Water
• ¼ cup oil
• 2 tsp. vanilla extract
• ½ cup applesauce


Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking pan. In a large bowl, ms all dry ingredients. Make a hole in the center, and pour in maple syrup, oil, vanilla and applesauce. In a small separate bowl, whisk flax seeds and water. (This is your “Eggs”). Let the flax and water mixture sit for a minute before combining with dry and wet ingredients. Gently mix with a wooden spoon, or your hands if you don’t mind getting a bit messy! Bake for 30 minutes, or until browned at the edges. Cool for a few minutes before cutting. If you don’t let them cool they will crumble! (I speak from experience….)

They will keep in an airtight container for about a week, and are easy to pack in reusable containers. Happy Snacking!

Fresh from the oven!


Author: abundantlifevegan

I am an expressive arts therapist, a yoga teacher, an enthusiastic vegan cook, and a lover of art, music, and all things outdoors. This blog space is dedicated to reflections on the life of the spirit, creativity in our daily lives, and simple vegan recipes. Above all it is a place for sharing abundance and gratitude, thorough yoga, art and community.

One thought on “Welcome to Abundant Life Vegan!

  1. I thoroughly approve of the restart of your blog, my love! I will be eagerly perusing it on a regular basis for more crunchy yumminess!

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