Omega boost blackcurrant energy bars


This week (week three of being vegan) I have been focusing on consuming less fibre, which has been a lot harder than I originally thought.  Most natural foods like fruit, vegetables, nuts and seeds are FULL of it! Considering that peoples bodies are so unique, my experiences may or may not relate to you but when I eat too much fibre I feel bloated and cramped.  I’ve always eaten these types of foods but normally I eat eggs and fish as-well which somehow makes the digestion of the meal easier.

I firmly made the decision this week that I wouldn’t be going vegan permanently – based on the fact that my stomach feels so much more balanced on a pescetarian diet.  I have really enjoyed the experiment though, it’s been good to have a focus and really helpful to blog about it (thanks for reading).  I did find alternative things to snack on as-well.  The main changes this week were:

Eating coconut yogurt as a snack – only to find out that the main health benefit is fibre!! I actually prefer this to normal greek yoghurt, it’s more expensive but I think it’s worth it. 

I made beetroot hummus too which was AMAZING! I seriously recommend it if you can get over the fact that the recipe uses beetroot which isn’t the most popular vegetable.

I baked blackcurrant omega boost energy bars from a blog called ‘the veg space’ (recipe below) which were made predominately from oats.  This was a carb heavy snack but if I’m honest didn’t help much, because there is still fibre in the nuts and seeds.  I’ve never been diagnosed as having IBS but my sensitivity to these types of foods makes me wonder whether I am somewhere on the spectrum.

On a positive note (because I feel like I’m being wholly negative here) my skin has felt great.  Normally at certain stages of the month I’ll have breaks out but I haven’t.  I’ve also had a clearer head in work and have felt sharper in my decisions etc.

I’m going to take the majority of dairy out of my diet for now and stick to using cashew milk and consuming a LOT less cheese.  I seek balance when it comes to almost everything so I’m sure I’ll eat dairy again but I’ll stop ordering it in my weekly shop. 


Bottom Layer:
-1 large beetroot, cooked and peeled
-3 bananas
-175g oats
-3 tbsp maple syrup or honey
-100g nuts (I used a mixture of almonds and hazelnuts)
-Top Layer:
-70g blackcurrants (fresh or frozen – blueberries would also work well if you can’t find blackcurrants).
-45g oats
-50g nuts, roughly chopped (I used a mixture of almonds and hazelnuts)
-50g seeds (I used a mixture of linseeds, pumpkin and sunflower seeds)
-1 tbsp maple syrup or honey
-50ml nut milk (I used almond)
Preheat the oven to 180C / 350F / Gas Mark 4.
  1. Prepare the bottom layer – in a blender or food processor, blitz the beetroot and bananas to a purée then add the oats, syrup/honey and nuts and pulse a few times until finely chopped (but not a completely smooth paste).
  2. Line a 20cm x 20cm baking tin (or approximately similar size) with greaseproof paper or baking parchment, and spread the mixture evenly over the bottom of the tin. Bake for 8 minutes, then remove from the oven and set aside.
  3. In a bowl, combine all the ingredients for the top layer, then spread them evenly over the bottom layer. Return them to the oven for a further 12-15 minutes until starting to turn golden brown.
  4. Remove from the oven and leave in the tin to cool. Then slice into individual bites or bars and enjoy!

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