15 Aug


Happy Friday guys! It’s quite chilly outside, it’s actually been chilly all week, which means that fall is already here and that makes me sad because it’s still August! Or more like Augtober, and frankly I’m still waiting for my summer because it never came, since I’ve worn blazers and light sweaters almost every day since June! Grrr! Anyways moving on…..


These yummy squares are definitely an accurate definition of a salad on the go! The crust is light and savory and the avocado and veggie toppings compliment the crust quite well. I used rice cheese for the cheese topping to make it vegan, but you can also top it with feta cheese if you’d like. So here you go, a fancy and fun way to eat your salad 🙂

Recipe: Yields 12 bars

1 ½ cups gluten free oat flour
1 cup unsweetened almond milk
1 tsp. sea salt
2 tbsp. chia/flax seed powder (or flaxseed meal)
2 tbsp. chopped chives
1 tsp. ground cumin
½ tsp. chili flakes
¼ cup chopped cucumbers
¼ cup chopped carrots
¼ cup sliced grape tomatoes
¼ cup chopped yellow bell peppers (or any bell peppers)
1 organic ripe avocado
1-2 tbsp. rice cheese (or feta cheese)

Preheat oven to 350°F and line a square baking sheet with parchment paper.

In a medium bowl, mix flour, milk, salt, flax, chives, cumin, and chili flakes until well incorporated. Your batter will be a little sticky but that’s okay.

Pour batter into the baking sheet and use a spatula to even out the batter until all edges are covered. Place in the oven and bake for 30 minutes.

When ready, take the sheet out of the oven and let it cool on a wire rack for 15 minutes. In the mean time, mash you avocado and chop your vegetable toppings.

Spread avocado on top of the bars and top with veggie toppings and cheese. Slice into 12 pieces and enjoy!


  1. 5k Nutrition April 24, 2015 at 5:22 pm #

    Looks awesome

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