It’s hard to believe that Vega co-founder Brendan Brazier’s international bestseller The Thrive Diet was released over 10 years ago. Luckily for us, he’s released a new edition: The Thrive Diet, 10th Anniversary Edition: The Plant-Based Whole Foods Way to Staying Healthy for Life. In celebration, we’re sharing one of our favorite recipes from this edition.
Cinnamon and nutmeg combined with banana give this bar the taste of traditional banana bread, in a nutrient dense, convenient form.
Recipe appears in: The Thrive Diet, 10th Anniversary Edition: The Plant-Based Whole Foods Way to Staying Healthy for Life By Brendan Brazier by Penguin Canada (in Canada) and Hachette Book Group (in the United States).
- 1 small banana
- ¾ cup fresh or soaked dried Medjool dates
- ½ cup puffed millet
- ½ cup walnuts
- ¼ cup ground sesame seeds
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- Sea salt to taste
In a food processor, process all ingredients until desired texture is reached.
Remove mixture from the food processor and put on a clean surface. There are two ways to shape the bars: You can roll the mixture into several balls, or shape it into bars.
To shape into balls, use a tablespoon or your hands to scoop the mixture. Roll mixture between the palms of your hands to form a ball.
To shape as bars, flatten the mixture on a clean surface with your hands. Place plastic wrap over top; with a rolling pin, roll mixture to desired bar thickness. Cut mixture into bars.
Store in fridge or freezer until ready to enjoy.