Image by Glen Carrie

Raspberry Squares


1 cup dates 

½ cup raw almonds 

1 cup rolled oats 

¼ cup coconut 

¼ cup dried cranberries 

1 tsp lemon zest 

​½ cup frozen raspberries  



  1. Add all ingredients to food processor and pulse until well blended.

  2. Place mixture between two sheets of waxed paper. Using a rolling pin roll out the mixture until it is ½ inch thick.

  3. Refrigerate for 1 hour.

  4. Cut into squares.


Seed Crackers


1/2 cup chia seeds

1/2 cup sunflower seeds

1/2 cup flax seeds

1/2 cup pumpkin seeds

4 tbsp psyllium husk

1 cup water

1 tbsp pepper

1 tsp sea salt


  1. Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.

  2. In a medium size bowl, combine the chia seeds, sunflower seeds, flax seeds, pumpkin seeds and psyllium husk.

  3. Add the water, pepper, and salt. Stir until combined and let sit for 5 minutes. The chia seeds and psyllium husk will absorb the water.

  4. Spread the mixture onto the baking sheet as thin as possible.  Sprinkle extra salt and pepper on top if you wish. Use a butter knife to score the mixture once horizontally and once vertically (you will have 4 large pieces).

  5. Bake for 30 minutes. Remove from the oven and carefully flip each piece with a spatula. Bake for 30 minutes. The crackers should be lightly toasted. burn. Leave crackers to cool. Once cooled, break apart into smaller pieces. Store in an airtight container. The crackers will last approximately 1 week at room temperature or 1 month if refrigerated.

Photo credit @cathalmacan