From after school to quick weekend bites, here are some of our favorite nutritious, delicious family-friendly recipes using Nature’s Bakery bars.
Vegan Pumpkin Cookies with Fig Bar Crumble
Attention pumpkin (and dessert!) enthusiasts: One of our favorite bakers @DashBakesTheGreats made the perfect vegan cookie recipe featuring our Pumpkin Spice Fig Bars! They’re so fun to bake and even more fun to eat. Enjoy!
Instructions: Preheat oven to 350 degrees, makes 20 cookies. 1. Mix all the dry ingredients together in a large bowl. Whisk to combine. 2. Add the pumpkin puree, oil and vanilla extract. 3. Mix with a hand or stand mixer on medium to low speed for 2-3 minutes or until the batter is blended and all ingredients are well incorporated. 4. Scoop batter onto a parchment-lined baking sheet - spaced 3 inches apart in large scoops (about 3 tablespoon's worth per scoop). 5. Bake for 14-15 minutes or until the tops spring back lightly. Remove from oven and allow to cool on the tray for 10 minutes before removing. While the cookies are frosting, make your Nature's Bakery crumble and frosting.
Instructions: Add all ingredients to a large bowl and mix with a stand or hand mixer on medium to high speed for approximately 5 minutes or until frosting is creamy and well blended. If it's too soft, add a bit more powdered sugar. If it's too stiff add more almond milk.
Cookie Assembly: When the cookies are cooled, spread the frosting over the cookies and sprinkle the Pumpkin Spice Crumble on top. Happy snacking!
Skewers, but make 'em plant based! Chilled fruit & Fig Bar skewers are the perfect anytime snackS for a refreshing, lite bite. Pack them up or make them at home for afterschool or weekend snacks. Bonus: Use mini cookie cutters to make fun shapes that every kid & kid at heart will love. @food.kids.love
Yep, you heard that right! Whether you're at home or around a camp fire, our soft-baked remix takes this classic treat to a whole(some) new level. No campfire? No problem! Here's our favorite way to make indoor s’mores: Slice our Fig Bars and Double Chocolate Brownies so you have top and bottom halves. Place the top halves face down on a baking sheet with vegan marshmallows on each piece. Broil for 1-2 minutes (monitor so they don't burn!). Once the marshmallows are golden, remove the baking sheet and add a piece of chocolate to your other soft baked halves, put them together—and enjoy!! Quick Tip: Cut them in half to make 'em bite-sized or perfectly portioned for kiddos.
This easy, breezy DIY granola is perfectly peachy from AM to PM. Make it, store it, enjoy it! Here’s what you’ll need: 1 cup of rolled oat, 1 cup of brown rice crisps, 1/4 cup of hemp hearts, 1 tsp vanilla extract, 1/2 tsp Ceylon cinnamon, 1/4 cup of chopped dried apricot, 1 Peach Apricot Fig Bar cut up into small pieces and 1/4 cup of maple syrup. Here’s how you make it!: Combine all ingredients below except for the dried apricot and Fig Bar then mix well. Pour onto a sheet pan with parchment paper. Bake in the oven at 350F for 15 minutes. Remove the pan and add the dried apricots. Toss well. Bake for another 15 minutes. At the end, add the cut up Fig Bars and store in a glass tight jar to keep it fresh. Enjoy alone, with fruit or over non-dairy yogurt for a delicious summertime snack! Recipe by @food.kids.love
These chocolate-y plant based, dairy free Brownie Fudge Pops snack hack is fun to make and even more fun to eat! Here’s what you’ll need: 1 1/2 cups of chocolate oat milk, 1 banana, 2 tbsp hemp hearts, 1 Double Chocolate Brownie. Optional: Skip the peanuts for a nut free version! Directions:
In a high powered blender, blend the banana, hemp hearts and chocolate oat milk until smooth. Pour into popsicle mold of choice. Place in freezer. In the meantime, finely chop the Brownie bar and combine. Freeze ice pop mixture for 2 hours and then pull out to add the brownie crumbs on top. Stick a popsicle stick in the middle and freeze overnight or until fully frozen. Enjoy! Recipe by @food.kids.love
These frozen yogurt & fudge pop creations (using our Fig Bars & Double Chocolate Brownies) are plant based, dairy free, nut free and delicious! Here’s what you need: Nature's Bakery Fig Bars & Brownies, lollipop sticks, 1 cup dairy free yogurt, 1 tbsp maple syrup, 1/2 cup dark chocolate chips, 1 tsp sunflower oil and dye free sprinkles. Here’s how you make ‘em: Combine sunflower oil and chocolate chips, melt chocolate (microwave or stove top!). Stir yogurt and maple syrup in another bowl, then insert lollipop sticks into the Brownies. Dip into melted chocolate until fully coated and place on a parchment lined tray. Add sprinkles on top and repeat with yogurt & Fig Bars. Freeze for at least 5 hours, remove & enjoy! Recipe by @food.kids.love
Let’s chill and make some Vanilla Nice Cream Sandwiches using our Baked-Ins! Here’s what you’ll need: Your favorite Baked-Ins Bars, 4 Frozen Ripe Bananas, 1 tsp of Vanilla Extract and 1 tbsp Unsweetened Oat Milk. Combine all ingredients in a food processor and blend until smooth. Spread mixture onto a sheet pan and freeze for a few hours. Once ready, cut into rectangle slices to fit a Baked-Ins bar. Place on top of one bar and sandwich together with another bar. Enjoy! Recipe by @food.kids.love
Aim for the stars and try this dazzling Snack Hack by @food.kids.love! So fun and easy to do with the entire family. Simply use a mini star fruit cutter to cut shapes out of your favorite Fig Bars and Brownies. Using a kid-friendly knife, slice fresh strawberries lengthwise and use the same fruit cutter to cut star strawberry shapes. Place the strawberry stars into the bars and voila: Star-berry Fig Bars and Brownies!
We all scream for NICE cream! Gather the fam to make this easy and tasty dairy-free treat by @food.kids.love! In a food processor, combine 1 cup of frozen banana, 1/2 cup of frozen strawberries, 1 tbsp of unsweetened oat milk, and 1/4 tsp vanilla extract. Blend until smooth. Scoop into an ice cream container or loaf pan. Crumble a Strawberry Oatmeal Crumble bar into the mixture. Fold in gently. Cover and freeze for a few hours. When you’re ready to eat it, let it thaw for at least 15 minutes before scooping. Top with more of the crumbled bar and dye-free sprinkles to make it extra special!
Get those creative juices flowering and put together these fun and easy vegan cream cheese Fig Bar flowers with the kiddos. Combine 1/2 cup of vegan cream cheese, 1-2 tsp of maple syrup and 1/4 tsp of vanilla together in one bowl. Separate the cream cheese mixture into 3 separate bowls. In a food processor, grind up 1 tbsp each of freeze-dried ground strawberry, blueberry and mango separately. Add each flavor to the 3 separate bowls of cream cheese frosting and mix well. Put into a piping bag or Ziplock bag with a piping tip and pipe frosting onto a Fig Bar. Arrange as desired, and get creative with additional fruit or veggies (@food.kids.love added a tangerine, celery stalks, and crumbled Double Chocolate Brownies)!
This snack is the savory-sweet hack you didn’t know you needed! Gather four packages of Nature’s Bakery Fig Bars (two bars in each wrapper=eight bars total) and cut each Fig Bar in half. Chop 1 tablespoon sun-dried tomatoes in oil and put aside. Combine ¼ cup herbed cream cheese (such as Boursin) and ¼ cup cream cheese--both at room temperature--and mix in a small bowl until well combined. Tip: use vegan cheeses for a plant-based, dairy-free version. Dollop about ½ teaspoon of the cream cheese mixture on top of each fig bar piece and add a small piece of sun-dried tomato. Finish with a fresh oregano leaf and enjoy!
Our hearts are full (and our stomachs too) thanks to this berry good take on our Double Chocolate Brownies. Using a heart-shaped cookie cutter, cut shapes out of the brownies. Create sandwich ends by slicing the hearts in half horizontally. In a medium-sized bowl, whisk together 8-ounces cream cheese (tip: use non-dairy cream cheese for a vegan-friendly version!), 3 tablespoons of your favorite berry jam, and a pinch of kosher salt. Spread the filling on one half of the brownie heart and sandwich together using the top half. Top with a dollop of the creamy berry jam filling and garnish with your choice of fruit (we used berries and pomegranates for ours). Share with a loved one and enjoy.
Our Fig Bars get a savory makeover in this simple hack that will up your salad game! Start by pre-heating the oven to 350 F and line a baking sheet with parchment paper. In a large bowl, mix together 2 tablespoons of olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon dried thyme. Using five packages (two Fig Bars in each package=ten Fig Bars total) of your favorite Fig Bar flavor, cut each piece of Fig Bar into 6 cubes and add to the oil mixture. Combine, making sure that the Fig Bar pieces are evenly coated with the oil mixture. Spread on the prepared baking sheet and bake for 12-15 minutes or until croutons are golden brown. Allow to cool, then enjoy as a topping on your salad, soup, or as a quick snack to munch on!
Who woulda thought? Our Oatmeal Crumble Bars make the perfect pie to satisfy even the pickiest of eaters. Start by making the crust: Add Oatmeal Crumble Bars along with a touch of coconut oil into a food processor. Blend then press the ground bars into a silicone cupcake mold. Time for the frozen filling: Puree fresh raspberries and plain Greek yogurt. The finale (sauce): Add cornstarch and a pinch of sugar to a saucepan. Stir well over medium heat then add in pureed raspberries. Cool, and join filling then sauce onto the crust. Freeze for two hours then, boom! Store ‘em in freezer bags, and you got yourself the perfect, satisfyingly sweet treat the whole family will love.
