Serves: 9

Ingredients:

🍫 3/4 - 1 cup coconut sugar

🍫 ½ cup water

🍫 2 tbsp Holy Crap Natural Cereal (ground)

🍫 6 tbsp Oat Milk (or other dairy-free milk or water)

🍫 ¾ cup cocoa powder

🍫 1 ½ cups all purpose flour

🍫 ½ tsp kosher salt

🍫 ½ cup avocado oil

🍫 1 tsp vanilla extract

🍫 ½ cup chocolate chips

Directions:

▶︎ Preheat the oven to 350° and line an 8x8 baking pan with parchment paper.

▶︎ In a small saucepan over medium-low heat, combine the sugar and water. Bring to a simmer and stir until dissolved, about three to five minutes. Then set aside to cool.

▶︎ In a small bowl, combine the ground Holy Crap cereal with the milk and set aside to thicken and gel. 

▶︎ In a large bowl, combine the cocoa powder, flour and salt and whisk. 

▶︎ Add the sugar/water mixture to the dry ingredients along with the Holy Crap thickened cereal, avocado oil and vanilla extract. Whisk with a spatula until just combined, do not over mix. Gently fold in the chocolate chips.

▶︎ Pour the brownie batter into the prepared pan and place it in the oven and bake for 30 to 34 minutes, until a toothpick inserted comes out clean. 

▶︎ Let the brownies cool in the pan over a wire rack. Once cooled, remove by pulling the parchment paper up and slice into squares. Enjoy! 

Recipe slightly adapted from @eatwithclarity 

These fudgy no bake gluten free and vegan brownies are packed with fiber and protein to satisfy that sweet tooth while nourishing your gut!⁣ If you don’t have walnuts or cashews on hand - no worries. Feel free to sub in your favourite nut or seed of choice. Make sure you take out the pit from your dates for this recipe. Even if the package claims they are pitted double check as it’s easy for one to sneak by. In this recipe you can use either cocoa or raw cacao to leave you with that rich chocolate flavour.

⁣

INGREDIENTS

🍫 1 cup pitted dates

🍫 1 cup cashews

🍫 1 cup walnuts

🍫 1 pinch sea salt

🍫 1/3 cup cocoa/cacao

🍫 1 prepped serving Holy Crap Natural superseed blend (combine 2 tbsp with 1/4 cup water and allow to sit for 5 minutes)

DIRECTIONS

▶︎ Simply process all of the ingredients in a food processor - press into a brownie tin and let set in the fridge for at least an hour before diving in.

Are you a fan of no bake recipes? Try these too!

Chocolate Chip Coconut Bliss Bites

Easy Gluten Free Cookies

Vegan Hazelnut Truffles

Our Everything Bagel Bean Dip and Two-Ingredient Crackers are an easy, quick appetizer for any party or a go-to snack for yourself!

INGREDIENTS

💛 1 can of rinsed white beans (796 mL)

💛 2 cloves of garlic

💛 1/4 cup olive or avocado oil

💛 Juice from 1 lemon

💛 1/2 tsp of onion powder

💛 1 tsp of fine salt

💛 1 tbsp of Holy Crap Natural Superseed Blend

💛 1 tsp of sesame seeds

DIRECTIONS

▶︎ Place beans, garlic, oil, lemon juice, onion powder, and salt into blender or food processor and blend until consistency is like hummus. Add a small amount of water if too thick.

▶︎ Place dip into your favourite serving dish, or store in an airtight container until ready to serve. (Can be stored in fridge for approx 4-5 days)

▶︎ Mix together Holy Crap Natural blend and sesame seeds and sprinkle over bean dip.

▶︎ Serve with our Seedy Crackers, or a selection of your favs!

To make our 2 ingredient Seedy Crackers, head here!

Enjoy!

The perfect combination of flavours, texture, and nutrients! 

INGREDIENTS

🥬 4 cups of mixed greens (spinach, arugula, kale, cilantro, mint)

🥬 1 cup of shredded green cabbage

🥬 1 cup of fresh parsley

🥬 1 tbsp of nutritional yeast

🥬 1/4 cup of water

🥬 1 tbsp olive or avocado oil

🥬 2 tbsp of tahini

🥬 1 tsp of honey

🥬 2 tbsp of apple cider vinegar

🥬 Juice from 1 lemon

🥬 1/2 cup roasted cashews (we used unsalted)

🥬 1 tbsp of Holy Crap Natural Superseed Blend

🥬 1 tsp sesame seeds

DIRECTIONS

▶︎ Place washed mixed greens into a large salad bowl, or individual serving bowls.

▶︎ Blend together parsley, nutritional yeast, water, oil, tahini, honey, lemon, vinegar, and lemon juice.

▶︎ In a medium bowl add shredded cabbage, and pour blended dressing over and combine.

▶︎ Place dressed cabbage over mixed greens, and add cashews.

▶︎ Sprinkle over Holy Crap Natural and sesame seeds 

▶︎ Add a sliced avocado for creaminess or YamChops hemp "parmesan"!

Make 2 servings.

Viola!

The perfect crispy holiday treat for your bubble, or you can hoard them all for yourself!

INGREDIENTS

❣️ 1 Tbsp Holy Crap Natural Superseed Blend

❣️ 1 cup high quality chocolate chips (we used milk chocolate)

❣️ 1 Tbsp coconut oil (we used Bukobaba 100% Raw Organic Virgin Coconut Oil)

❣️ 1/8 cup almond milk

❣️ 3/4 cup crispy rice cereal

❣️ 1/2 tsp peppermint oil

❣️ 1 Tbsp crushed peppermint candy

❣️ Pinch of salt

DIRECTIONS

▶︎ Heat a small pot or double boiler over low-medium heat.

▶︎ Add coconut oil to pot and allow to begin melting, then add in chocolate chips, making sure to stir constantly to avoid burning.

▶︎ Once the coconut oil and chocolate have melted together, fold in the crispy rice cereal, Holy Crap, almond milk, peppermint oil and salt.

▶︎ Turn heat off and continue mixing until completely combined.

▶︎ Pour mixture into holiday molds, or mini cupcake tins, sprinkle some peppermint bites over, and place into the freezer for approx 1 hr. Remove and place on your favourite holiday dish!

Bites can be stored in an airtight container in the fridge for up to 1 week.

Enjoy!

Not only are they full of bliss, these small balls of joy are protein-packed to give you a boost during your busy day or a hit of energy on your nature hike. Warning: So delicious you may want to double the recipe.

INGREDIENTS

Recipe makes approx. 12-15 bliss bites

🍪 24 pitted dates

🍪 2 Tbsp Holy Crap cereal (any)

🍪 3 Tbsp nut butter (any)

🍪 2 Tbsp shredded coconut + additional for rolling

🍪 1-2 Tbsp dark chocolate chips

DIRECTIONS

▶︎ Add all ingredients (except for rolling coconut) into food processor (Can be done in batches).

▶︎ Blend for approx 45 seconds, or until all ingredients have formed into a loose crumble.

▶︎ Remove to a plate, add chocolate chips and combine into mixture.

▶︎ Form balls into about 1 inch each, rolling into hand to create desired shape.

▶︎ Roll each ball into shredded coconut on a plate.

▶︎ Place bliss bites onto plate and refrigerate for 1 hour. Remove and place into an airtight container.

Bliss bites will last several days in fridge, or up to 1 month in the freezer.

Chocolate Banana Cream Pie Parfaits 🍌🍫

Chocolate and banana...two flavours truly destined to be together and we're here for it. These parfaits are perfect for breakfast, afternoon pick-me-ups, or a tasty (and healthy!) post dinner treat. Dig in and enjoy!

INGREDIENTS

🍨 1/2 cup Holy Crap Natural Superseed Blend

🍨 1 cup almond milk

🍨 1 Tbsp cocoa powder

🍨 1-2 tsp raw honey (less or more for desired sweetness)

🍨 4 ripe frozen bananas (diced)

🍨 1/3 cup coconut cream

🍨 1 tsp vanilla extract

🍨 Pinch of sea salt

🍨 Additional cocoa for dusting

🍨 Pecans and banana slices for garnishing

DIRECTIONS

Chocolate Superseed Base

▶︎ In a medium bowl add Holy Crap Natural Superseed Blend, almond milk and cocoa powder and soak for at least 1 hour (or overnight).

▶︎ After soaking, add in honey and rigorously stir to incorporate and break up any lumps in mixture.

▶︎ Spoon into mini glasses, or your serving dish of choice, and fill glass 3/4 full.

Banana Nice Cream Topping

▶︎ Add frozen diced banana into a food processor with coconut cream, vanilla, and salt.

▶︎ Process on high or 'puree' option until smooth.

▶︎ When the mixture is the texture of soft ice cream, dollop the cream on top of the base in your glasses, adding garnishes and serve!

Both mixtures can be saved if there is extra! Put both in separate airtight containers, the chocolate base can stay in the fridge and the nice cream topping can go into your freezer for up to 1 week (allowing to thaw slightly when removed).

Enjoy!

Who doesn’t like fruit and nuts together? These fruit and nut homemade granola bars are perfect for breakfast on the go or an afternoon snack.

"These bars pack a powerful punch and are chock full of protein. Have one for breakfast and you will be starting your day off with all the sustenance you need! Also, perfect for an afternoon snack." Erika Weissenborn, B.Sc. FNH CHN

SERVINGS: 16 Bars

INGREDIENTS

🥜 ¾ cups of water, divided

🥜 ½ cup Holy Crap Apple Cinnamon or Blueberry Apple

🥜 2 eggs (or egg substitutes to make vegan)

🥜 ½ cup nut butter

🥜 ¼ cup maple syrup

🥜 ½ tsp salt

🥜 1 cup gluten free flour

🥜 1½ cups gluten free rolled oats

🥜 3 Tbsp chopped walnuts (or pecans)

🥜 ⅓ cup Medjool dates, pitted and chopped

🥜 ¼ cup dried cranberries or blueberries

DIRECTIONS

▶︎ Preheat the oven to 350°F. Spray an 8-inch square baking dish with non-stick cooking spray.

▶︎ Pour ½ cup water into a bowl, stir in the Apple Cinnamon or Blueberry Apple cereal and let sit for 5 minutes. Set aside.

▶︎ In a large bowl, beat the eggs and then add the soaked cereal. Add the nut butter, maple syrup, salt and the remaining ¼ cup water and stir until well combined.

▶︎ Stir in the flour, oats, nuts, dates, and dried cranberries or blueberries and mix well. Spread the batter evenly into the baking dish and bake for 15 to 17 minutes, until the edges become golden. Allow to cool completely before cutting into squares. The bars will keep refrigerated in an airtight container for up to 1 week.

These ridiculously easy no-bake cookies made with a handful of ingredients take only a few minutes to make. The rich taste comes from that perfect pairing of peanut butter and chocolate chips. Yum!

SERVINGS: 12 Cookies

INGREDIENTS

🍪1 cup Holy Crap Maple + Gluten Free Oats

🍪 ½ cup nut butter (soy butter, almond butter, peanut butter)

🍪 ¼ cup water

🍪 ¼ cup vegan semisweet chocolate chips

DIRECTIONS

▶︎ In a large bowl, mix together all of the ingredients until well combined. If your mixture is too thick or dry, add a little more water.

▶︎ Scoop a tablespoon of dough into the palm of your hand, roll it into a ball, flatten it and put it on a plate lined with parchment paper. Repeat with the remaining dough.

▶︎ Refrigerate the plate of cookies, uncovered, for 2 hours. Yes, it’s that easy! The cookies will keep refrigerated in an airtight container for several days, if they last that long!

This rich, fudgy gluten free chocolate cake is a breeze to make and high in protein (thanks, black beans!) It's not overly sweet and boasts a beautiful dark-chocolate flavour. If you're looking to make it fancy, add some orange and BAM! 

"Talk about a cake with benefits! It’s packed with protein and fiber to satisfy your taste buds and your body. And using coconut sugar, which is mineral-rich and lower on the glycemic index, is a fantastic alternative to conventional sugar.” Erika Weissenborn B.Sc. FNH, CHN

SERVINGS: 12 Slices

INGREDIENTS

🍫 ¼ cup water

🍫 2 Tbsp Holy Crap Natural Superseed Blend

🍫 1 can black beans, drained and rinsed

🍫 2 large eggs

🍫 ½ cup sugar (coconut sugar, brown sugar or white sugar)

🍫 3 Tbsp cocoa powder

🍫 1 tsp pure vanilla extract

🍫 1 tsp baking powder

🍫 Zest from 1 orange (optional)

🍫 ½ – ¾ tsp salt

🍫 ½ cup chopped vegan chocolate

DIRECTIONS

▶︎ Preheat the oven to 350°F and line a loaf pan with parchment paper.

▶︎ Pour the water into a bowl, stir in the Natural Superseed Blend cereal and let sit for 5 minutes.

▶︎ Place all the ingredients, except the chopped chocolate and blackberries, in a blender and process until smooth. Pour the batter into the loaf pan, sprinkle the chopped chocolate evenly across the surface and use the back of a spoon to push it all into the batter. Bake for 35 minutes.

▶︎ Remove from the oven and transfer the loaf pan to a wire rack to cool completely. To serve, remove the cake from the pan, discard the parchment paper and cut into individual slices. The cake will keep refrigerated in an airtight container for up to 5 days.

4 recipes in 1! Steel-cut oats are named for the steel blades that chop whole oat groats into pieces. Although they take a little longer to prepare than regular rolled oats, steel-cut oats are chewier, nuttier, and higher in soluble fibre (which is great and gentle for your gut). 

For a basic dairy-free breakfast, power up your steel cut oats by adding Holy Crap Apple Cinnamon cereal. Then add yogurt (for protein and a creamy texture) or fresh fruit (for a good dose of vitamins and antioxidants) or both yogurt and fresh fruit (for maximum nutrition and even more flavour). 

Any of these combinations will keep you energized all morning long. Two of our favourite topping combinations are fresh-picked blueberries and sliced bananas or tangy raspberries and apricots.

SERVINGS: 1

INGREDIENTS

🥣 1 cup water

🥣 ¼ cup gluten free steel-cut oats

🥣 1 Tbsp Holy Crap Apple Cinnamon

🥣 ½ cup plain non-fat Greek yogurt (optional)

🥣 ½ cup chopped fresh fruit (optional)

DIRECTIONS

▶︎ Bring the water to a boil in a medium saucepan. Stir in the oats, reduce the heat to low and simmer uncovered, stirring occasionally, for 10 to 15 minutes.

▶︎ Stir in the Holy Crap cereal and cook for 5 minutes more.

▶︎ Stir in yogurt or top with fresh fruit, or stir in yogurt and top with fresh fruit, if desired.

In August and September, the Sunshine Coast is loaded with various berries just waiting to be picked for smoothies (and pies and jams and jellies and crumbles). If you’re not lucky enough to have blueberries growing in your backyard, seek them out at your local farmers’ market or substitute whatever berry is in season in your neighbourhood. It takes only an extra minute to turn this blueberry smoothie into a visual feast.

SERVINGS: 2 glasses

INGREDIENTS

🍌 1 cup water, divided in half

🍌 2 Tbsp Holy Crap Natural Superseed Blend

🍌 1 cup fresh or frozen unsweetened blueberries

🍌 ½ cup plain non-fat Greek yogurt

🍌 ½ cup unsweetened almond milk

🍌 ½ medium banana, frozen

DIRECTIONS

▶︎ Pour ½ cup water into a bowl, stir in the Natural Superseed Blend and let sit for 5 minutes.

▶︎ Place all remaining ingredients in blender and process until smooth. Pour into glasses, enjoy!

This high-fibre snack will stabilize your blood sugar and keep you feeling full for hours, so you’ll be less tempted to overeat.

If strawberries and raspberries are not in season at this time of year, use frozen. Alternatively, use cranberries steeped in orange juice as a substitute for the red berries.

SERVINGS: 1

INGREDIENTS

🍨 ¾ cup plain non-fat Greek yogurt, divided into fifths (reserve 1 Tbsp/ for garnish)

🍨 2 Tbsp Holy Crap Apple Cinnamon

🍨 ¼ cup chopped raspberries or strawberries (reserve 1 for garnish)

🍨 ¼ cup chopped kiwis or green grapes

DIRECTIONS

▶︎ In a glass, layer one-fifth of the yogurt, followed by Holy Crap Apple Cinnamon cereal, the second layer of yogurt and half the raspberries (or strawberries). Top with a third layer of yogurt, half the kiwis (or grapes), the fourth layer of yogurt and the remaining raspberries (or strawberries). Finish with the rest of the yogurt and the kiwis (or grapes).

▶︎ Garnish with a final dollop of yogurt and raspberry (or strawberry).

▶︎ To eat, stir to mix the cereal with the yogurt and wait a few minutes for the cereal to soften. 

You won't find a simpler crispy cracker recipe. These two-ingredient Holy Crap Natural Superseed Blend crackers are gluten-free, dairy-free, and vegan. They're wonderful on their own or served with either a sweet or savoury topping.

TIP: Use a ripe banana for a sweeter cracker.

SERVINGS: 12 crackers

INGREDIENTS

🍌 1 banana

🍌 1/2 cup of Holy Crap Natural Superseed Blend

DIRECTIONS

▶︎ Preheat oven to 350°F. Line a baking sheet with parchment paper.

▶︎ In a large bowl, mash the banana with the back of a fork. Stir in Natural Superseed Blend cereal until well combined, then let the batter sit 5 minutes. Stir again.

▶︎ Drop tablespoonfuls of the batter onto the baking sheet. Flatten each mound with the back of the spoon and gently round the edges with your fingers.

▶︎ Bake for 20 - 25 minutes.

▶︎ Remove from the oven and slide the parchment paper with the crackers gently onto a cooling rack. The crackers will crisp up as they cool completely. Serve on a platter.

Store leftover crackers in an airtight container at room temperature for several days.

🥛 Mix with milk or a non-dairy alternative milk

🍓 Mix with yogurt and fresh fruit

🍚 Mix with gluten free oatmeal

🥤 Mix into a smoothie or protein shake

🥗 Sprinkle on top of a salad

🍌 Sprinkle on top of a fruit salad

🍪 Add to baking or sauces

Add Holy Crap cereal to boost the nutritional content while creating a more satisfying snack! Also, while you’re here - check out some of our other recipes for more inspiration.

Wild salmon is a traditional food on the West Coast, where it has sustained the First Nations for centuries. On the Sunshine Coast, we are fortunate to be able to buy our fish fresh from the boat, so we know exactly when it was caught, by whom, and by what method. Make sure you buy only sustainably fished wild Pacific salmon; not only will it taste better, but it will also preserve our oceans and the fish for future generations. This recipe comes from Guy Mitchell, former chef at the White House in Washington, DC. Serve this salmon with mixed seasonal vegetables such as zucchini, yellow squash, broccoli, cauliflower, and sliced carrots. Or try steamed baby spinach that’s been seasoned with salt and pepper.

SERVINGS: 6

INGREDIENTS

🐟 6 Tbsp plain non-fat Greek yogurt

🐟 3 Tbsp honey

🐟 1 cup Holy Crap Natural Superseed Blend

🐟 ½ cup finely chopped pecans

🐟 Six 4-oz salmon fillets, skin on

🐟 Salt and pepper to taste

DIRECTIONS

▶︎ Preheat the oven to 400°F. Line a baking sheet with parchment paper.

▶︎ In a bowl, whisk together the yogurt and honey. In a separate, wide, shallow bowl, combine the Natural Superseed Blend and pecans.

▶︎ Season each salmon fillet with salt and pepper and place it, skin side down, on the baking sheet. Spoon an equal amount of the yogurt mixture over each fillet, using the back of the spoon to spread it, completely coat the flesh side of the fish. Spoon the Natural Superseed Blend mixture over the yogurt coating, pressing it into the fish to create an even crust.

▶︎ Measure the fillets at their thickest part and bake for 10 minutes per inch of thickness, or until the salmon just flakes when tested with a fork.

▶︎ Divide the fillets among individual plates and serve immediately. 

This delicious gluten free recipe is adapted from Kathy Smart’s cookbook, Live the Smart Way. These muffins are great for breakfast or as a snack and high in protein to fill you up and stimulate your metabolism. Make an extra batch of these high-energy muffins and freeze them so you always have some on hand. 

SERVINGS: 18 mini muffins

INGREDIENTS

🧁 2½ cups ground almonds (or almond flour)

🧁 ½ tsp baking soda

🧁 ½ tsp gluten free baking powder

🧁 ¼ tsp salt

🧁 1½ tsp cinnamon

🧁 ½ cup Holy Crap Natural Superseed Blend

🧁 ½ tsp vanilla extract

🧁 ½ cup honey

🧁 3 eggs

🧁 1½ cups fresh or frozen cranberries + raspberry or blackberries for the top (optional)

DIRECTIONS

▶︎ Preheat the oven to 325°F. Line eighteen medium muffin cups with paper liners.

▶︎ In a bowl, combine the ground almonds (or almond flour), baking soda, baking powder, salt and cinnamon.

▶︎ In a separate bowl, whisk together the Natural Superseed Blend cereal, vanilla, honey and eggs until well combined and let sit for 5 minutes, then whisk again. Add the dry ingredients and mix well. Stir in the cranberries until evenly mixed.

▶︎ Fill each cup full and bake for 20 to 23 minutes. Cool on a baking rack, then remove the paper liners, drizzle with the lemon glaze and garnish with cranberries before serving. Leftovers can be refrigerated in an airtight container for several days.

The gelling effect of the chia seeds in Holy Crap Natural Superseed Blend cereal makes it a perfect alternative to using sugar and pectin in jam. And no cooking required! The neutral flavour of the Natural Superseed Blend lets the fruit shine. 

We don’t usually use sweetener in this jam, as we’ve noticed the less refined sugars we eat, the sweeter fruit tastes, but you might want to add a little of your preferred sweetener if your fruit is especially tart.

During the summer months, Natural Superseed Blend Jam is a great way to enjoy the abundance of local raspberries, strawberries, and blackberries. In winter, this recipe works just as well with thawed, frozen fruit. A squeeze of lime or lemon brightens the flavour.

Feel free to experiment a little by adding a teaspoon of finely minced jalapeño pepper, basil, or mint when the ingredients and mood present themselves. Spread Natural Superseed Blend Jam lavishly on toast or pancakes.

SERVINGS: 8

INGREDIENTS

🍓 1 cup fresh or frozen berries (raspberry, blueberry, strawberry – thawed)

🍓 1 Tbsp Holy Crap Natural Superseed Blend (grind first if you prefer a smoother texture)

🍓 1 tsp freshly squeezed lemon or lime juice

DIRECTIONS

▶︎ In a small bowl (a 2-cup glass measuring cup works perfectly), mash berries with a fork

▶︎ Stir in lemon or lime juice

▶︎ Add and stir in Natural Superseed Blend and let sit for 5 minutes 

Keeps refrigerated in a covered container for up to 3 days. The jam freezes well, too.

2 tablespoons of Holy Crap’s Apple Cinnamon, Natural or Blueberry Apple Superseed Blends expands when hydrated to make a much larger volume serving that will make you feel full and satisfied through to lunchtime.

▶︎ Add 1/4 cup of water to 2 tablespoons of Holy Crap Apple Cinnamon, Natural Superseed Blend, or Blueberry Apple.

▶︎ Stir gently and let sit for 5 minutes. You’ll see the cereal expand nearly twice its volume as the seeds absorb the water.

▶︎ 1 package of any of the three blends mixed with 3 cups of water will create 1 litre of hydrated cereal or eight 1/2 cup servings.

▶︎ Add your favourite yogurt, milk or non-dairy beverage and fruit to mix in with the cereal.

The 2 tablespoons of cereal, with almond milk and fruit, are now a 1 cup serving.

Enjoy!

Here the spicy zing of ginger pairs perfectly with the sweetness of the carrots – proof that what’s good for us also tastes great, as ginger is anti-inflammatory and soothes digestion. Try adding other fresh herbs and spices, such as mint or parsley to your smoothies to increase their flavour and their nutritional value.

"Both ginger and carrots are powerful immune system boosters and are a wonderful addition to a healthy diet." –Erika Weissenborn B.Sc. FNH, CHN

SERVINGS: 2 

INGREDIENTS

🥕 ½ cup water

🥕 ¼ cup Holy Crap Natural Superseed Blend

🥕 1 medium banana, frozen

🥕 1 cup fresh carrot juice

🥕 1 cup plain non-fat Greek yogurt

🥕 1 inch peeled fresh ginger root, chopped

🥕 ½ cup ice cubes

DIRECTIONS

▶︎ Pour the water into a bowl, stir in the Natural Superseed Blend cereal and let sit for 5 minutes.

▶︎ Place all the ingredients, except the blood orange, in a blender and process until smooth. Pour into glasses, garnish with a wedge of blood orange and serve.

These gluten free pancakes are high in fibre and rich in both protein and calcium, a serving of these pancakes also covers your daily omega-3 requirement. The fibre fills you up, the omega-3 increases your concentration and the protein maintains your energy.

SERVINGS: 3-4 pancakes

INGREDIENTS

🥞 ½ cup Holy Crap Maple + Gluten Free Oats

🥞 ½ ripe medium banana, cut into chunks

🥞 ½ tsp of vanilla

🥞 1 tsp of baking powder

🥞 1 egg

🥞 ¼ cup fat-free cottage cheese

🥞 2 Tbsp of almond milk

🥞 Olive oil, for coating the pan

🥞 Maple syrup, for topping

DIRECTIONS

▶︎ Place all ingredients, except the toppings, in a blender and blend until completely smooth, about 30 seconds.

▶︎ Lightly coat a large non-stick skillet or griddle with olive oil and heat over medium-low heat.

▶︎ Spoon a quarter of the batter and gently spread it out with the back of the spoon. Cook until bubbles appear on top, about 1-2 minutes. Gently flip the pancake and cook until the underside is golden, 1-2 minutes. Transfer to a plate.

▶︎ Using a damp cloth, wipe the skillet clean. Add a bit more oil and repeat with the remaining batter.

▶︎ Serve with maple syrup and toppings of your choice. Enjoy!

The best part about pancakes is choosing the toppings. Go simple and healthy with fruit or peanut butter, or more decadent with maple syrup or chocolate chips.

Our favourite topping is yogurt or cultured coconut milk with blueberries and bananas.

Cultured milk is a non-dairy substitute for yogurt; full of fibre and made with live active cultures that support the digestive system. These live culture probiotics pair perfectly with the prebiotic fibres in Holy Crap cereals to optimize your gut health!

SERVINGS: 3 large pancakes or 5 or 6 small ones

INGREDIENTS

🥞 2 ripe medium bananas, cut into chunks

🥞 1 cup of Holy Crap Maple + Gluten-Free Oats

🥞 1½ tsp of baking powder

🥞 ¾ cup of unsweetened almond milk

🥞 ¼ tsp salt

🥞 1 tsp of vanilla extract

🥞 Olive oil, for coating the pan

🥞 Cultured coconut milk for topping (optional)

🥞 Bananas or nut butter for topping (optional)

DIRECTIONS

▶︎ Place the bananas, almond milk and vanilla in a blender and puree for 30 seconds until smooth. Add Maple + Gluten Free Oats, baking powder and salt and blend until the batter is well combined about 1 minute. Set aside for a few minutes to thicken up.

▶︎ The batter will be thicker than regular pancakes but still easily ladled into the pan. If it appears too thick, add a tablespoon or two of almond milk and blend again.

▶︎ Lightly coat a large non-stick skillet or griddle with vegan cooking spray or olive oil and heat over medium.

▶︎ Using a ladle, drop ⅓ cup batter for large pancakes or by ¼ cup for smaller ones onto the skillet and gently spread out a bit with the back of the ladle. Cook until bubbles appear on top, about 1-2 minutes. Gently flip cakes and cook until golden brown on the underside, 1-2 minutes. Transfer to a plate.

▶︎ Using a damp cloth, wipe the skillet clean. Add a bit more oil/cooking spray and repeat with the remaining batter.

▶︎ Add toppings and enjoy!

These rich, dark, rustic pieces of handmade love will satisfy your chocolate craving, and they’re easy to make. Double or triple the recipe to make gifts for friends and neighbours during the holidays, or just because!

SERVINGS: 20 pieces

INGREDIENTS

🍫 12 oz vegan semi-sweet chocolate chips

🍫 2 Tbsp Holy Crap Apple Cinnamon

🍫 1 cup chopped walnuts

🍫 ½ cup dried tart cherries

🍫 ¼ cup raw unsalted pumpkin seeds

🍫 Pinch of sea salt

DIRECTIONS

▶︎ Line a rimmed baking sheet with parchment paper.

▶︎ In a double boiler, melt the chocolate chips on low heat. Stir the melted chocolate for a couple of minutes until it becomes glossy and starts to cool, then pour it onto the baking sheet in a square shape of even thickness.

▶︎ Sprinkle evenly with Holy Crap Apple Cinnamon cereal, walnuts, cherries, pumpkin seeds and a pinch of sea salt. Allow to cool completely.

▶︎ Remove and discard the parchment paper, then break the solid chocolate bark into 20 pieces and store in an airtight container in the fridge for up to 1 week.

TIP: If you don’t have a double boiler, set a stainless steel bowl inside a metal colander and place the colander over a saucepan of water on low heat, making sure the bottom of the colander doesn’t touch the water.

Dungeness crabs are a familiar sight in the waters of the Sunshine Coast, and their slightly sweet meat is delicious when steamed, boiled or made into these crispy cakes. Serve these crab cakes individually as an appetizer or arrange two or three on a bed of mixed greens to make a delicious protein-packed meal.

The flavour of the olive oil comes through in this recipe, so choose the one you like. Our favourite is the Sunshine Coast Olive Oil Company’s “butter” flavour.

Thanks to Charlene SanJenko of PowHERhouse for inspiring and supporting women through her speaker series and events and for creating the delicious crab cake recipe.

SERVINGS: 10-12 crab cakes

INGREDIENTS

Spicy Cream Ingredients

🧄 1/3 cup plain non-fat Greek yogurt

🧄 2 Tbsp olive oil mayonnaise

🧄 1 tsp hot chilli-garlic sauce (or more to taste)

Crab Cake Ingredients

🦀 Olive oil in spritzer

🦀 ⅔ cup Holy Crap Natural Superseed Blend

🦀 2 tsp olive oil

🦀 2 green onions, green and white parts, thinly sliced (reserve a few pieces for garnish)

🦀 1 medium green bell pepper, finely diced

🦀 1 jalapeño pepper, finely diced

🦀 1 Tbsp finely grated fresh ginger root

🦀 2 cloves garlic, minced

🦀 1 lb claw crabmeat (or imitation crabmeat), picked over for cartilage

🦀 1 tsp finely grated lime zest (optional)

🦀 2–3 Tbsp fresh lime juice

🦀 ¼ cup finely chopped fresh cilantro leaves

🦀 1 large egg, beaten

🦀 1 Tbsp olive oil mayonnaise

🦀 ½ tsp salt

🦀 1 or 2 pkgs Herb Simply Protein Chips (or rice crackers)

🦀 Dash or 2 of chipotle spice (optional)

🦀 Wedges of lime, for serving

DIRECTIONS

Crab Cake Directions

▶︎ Preheat the oven to 425°F. Spritz a baking sheet with olive oil.

▶︎ Place the Natural Superseed Blend cereal in a small heatproof bowl and just barely cover with boiling water. Let sit for 5 minutes. Set aside.

▶︎ Heat the olive oil in a non-stick skillet over medium-high. Add the green onions, bell pepper, and jalapeño and cook until the peppers are slightly soft, about 3 minutes. Stir in the ginger and garlic and cook for 1 minute more. Set aside to cool slightly.

▶︎ In a food processor, chop the crabmeat. Place it in a large mixing bowl and add the onion-pepper mixture. Add the lime zest and juice, cilantro, egg, soaked cereal, mayonnaise, and salt. Stir and knead well, until combined.

▶︎ Rinse and dry the food processor and add the Simply Protein Chips (or rice crackers). Process until the chips have the texture of breadcrumbs. (You will probably use 2 small bags.) Arrange the crumbs on a shallow plate, add a generous dash or two of chipotle spice and mix well.

▶︎ Using your hands, pinch off about 1½ Tbsp of the crab mixture, form it into a crab cake and gently roll it in the crumbs. Set it on the baking sheet. Repeat with the remaining crab mixture.

▶︎ Spritz the top of the crab cakes with olive oil to coat lightly. Bake the crab cakes until golden on the bottom, 12 to 15 minutes. Gently turn them over and cook for another 12 to 15 minutes.

▶︎ Garnish the crab cakes with green onions and serve on a platter or individual plates with the spicy cream and wedges of lime. Lean eating never tasted so fine!

Spicy Cream Directions

"Holy Crap cereals contribute to a healthful digestive tract, have high levels of essential amino and fatty acids, no added sugars, and tastes great! I couldn't think of a better way to start the day,"- Erika Weissenborn B.Sc. FNH, CHN

SERVINGS: 1

INGREDIENTS

🥣 2 Tbsp Holy Crap Apple Cinnamon, Natural Superseed Blend, or Blueberry Apple

🥣 ½ - ¾ cup of plain yogurt (see tip below)

🥣 Optional toppings: fresh fruit, nuts, maple syrup 

DIRECTIONS

▶︎ Stir cereal into yogurt

▶︎ Let sit for 5 minutes

▶︎ Stir again and enjoy!

Tip: For this method where the cereal is not pre-soaked in 4 Tbsp of water for 5 minutes, it is best to use a yogurt with a thin consistency. The cereal quickly absorbs moisture from the yogurt, therefore a thick yogurt (like Greek-style) isn't suitable for this method.

Special thanks to Kathy Smart, TV Host, Chef and Nutritionist of Live the Smart Way TV show - North America's first gluten free TV cooking show - for contributing this tasty breakfast granola recipe.

"The impact of eliminating gluten from the diet, even for non-celiac people is increased energy, sleeping better at night, less brain fog and a lot of people experience weight loss. The key to success is staying away from packages with a Gluten-Free label and focusing instead on fresh food,"- Erika Weissenborn B.Sc. FNH, CHN

SERVINGS: 20

INGREDIENTS

🌰 1¼ cups gluten free steel cut oats

🌰 1¾ cups gluten free rolled oats

🌰 1 cup Holy Crap Apple Cinnamon or Natural Superseed Blend

🌰 1⅓ cups whole, raw almonds

🌰 ¾ cup raw sunflower seeds

🌰 ¾ cup shredded, unsweetened coconut

🌰 1¼ cups chopped pecans

🌰 1¼ cups peanuts with skins

🌰 1 cup walnut pieces

🌰 ½ cup (120 g) whole, raw sesame seeds

🌰 ⅓ cup whole, raw pumpkin seeds

🌰 ½ cup coconut oil, melted

🌰 ½ cup agave nectar

🌰 ½ cup maple syrup

🌰 4 tsp vanilla extract

DIRECTIONS

▶︎ Preheat oven to 250°F. Line a baking sheet with parchment paper.

▶︎ In a large bowl, mix all dry ingredients together until well combined.

▶︎ In a separate bowl, whisk together agave nectar, maple syrup, and vanilla extract.

▶︎ Pour melted coconut oil over the dry ingredients and mix well. Add the liquid mixture and stir until well mixed.

▶︎ Spread the granola evenly on the baking sheet and bake, stirring every 15 minutes, until golden brown and very fragrant, about 1 hour.

▶︎ Remove the granola from the oven and allow granola to cool on the baking sheet. Store in an airtight container at room temperature for up to 2 weeks.

Holy Crap is a favourite among athletes. Sunshine Coast local, Kyla Richey of Robert's Creek, BC, is the Captain of the Canadian National Volleyball Team and calls our cereals her secret weapon, giving her the fuel she needs for her intense training. She explains, “It's easy to add that necessary protein boost to start my day off in the right way.”

SERVINGS: 2

INGREDIENTS

🥬 ¼ cup water

🥬 2 Tbsp Holy Crap Natural Superseed Blend

🥬 ½ cup cultured coconut milk (or cultured almond milk)

🥬 ½ cup unsweetened almond milk

🥬 ½ cup packed, washed baby spinach leaves

🥬 ½ medium banana

🥬 Handful of ice cubes

DIRECTIONS

▶︎ Pour the water into a bowl, stir in the Natural Superseed Blend cereal and let sit for five minutes.

▶︎ Place all the ingredients, except the garnishes, in a blender and process until smooth. Pour into a glass, garnish with herbs and edible flowers, and serve.

Holy Crap Energy Balls are a great mid-afternoon snack. Made with dates, these energy balls are fun and easy for kids to make, and they’re a great alternative to packaged granola bars, which are usually packed with hidden oils and sugars.

Dates are quite high in fruit sugar, so these are a treat, but they are also a good source of fibre and they have 50 percent more potassium by weight than bananas. All that potassium is good for your heart and your digestion. 

SERVINGS: 8 energy balls

INGREDIENTS

🍎 5 oz. Medjool dates, pitted (about 9 dates)

🍎 ¼ cup raw almonds

🍎 1 Tbsp raw unsalted sunflower seeds

🍎 2 Tbsp Holy Crap Apple Cinnamon

🍎 2 Tbsp dried cranberries

🍎 1½ tsp raw unsalted pumpkin seeds

🍎 ½ tsp cinnamon

🍎 Pinch of salt

DIRECTIONS

▶︎ In a food processor, pulse the dates and almonds until they are mostly ground up. Some larger pieces are okay.

▶︎ Transfer the date mixture to a medium bowl, add the remaining ingredients and mix well.

▶︎ Pinch off a tablespoon-sized amount of dough and roll it between your palms to form a ball (or flatten it like a cookie if you prefer). Repeat with the remaining dough. Arrange the energy balls on a plate and refrigerate until needed. They will keep refrigerated in an airtight container for several days.

Cheddar and apple are a classic pairing, and these make-ahead appetizers are perfect for entertaining. Keep a batch of these bites in the freezer to serve when unexpected guests drop by or for when you are having a cozy night on the couch and are looking for something to snack on.

SERVINGS: 40 mini-muffins

INGREDIENTS

🧀 Olive oil for oiling muffin tins

🧀 ¼ cup water

🧀 2 Tbsp Holy Crap Apple Cinnamon

🧀 2 cups cooked quinoa (about ¾ cup uncooked)

🧀 1 cup grated green apple

🧀 ⅔ cup grated sharp cheddar cheese

🧀 2 large eggs

🧀 Salt, to taste

DIRECTIONS

▶︎ Preheat the oven to 350°F.  Lightly oil two 24-cup mini-muffin tins.

▶︎ Pour the water into a bowl, stir in the Apple Cinnamon cereal and let sit for 5 minutes.

▶︎ In a large bowl, combine the cooked quinoa and grated green apple until well mixed. Add the cheese and stir gently until evenly incorporated.

▶︎ Using a whisk, mix the eggs into the soaked cereal until well combined. Pour into the quinoa mixture and stir until evenly combined. Season with salt to taste.

▶︎ Drop 1 Tbsp of batter into each mini-muffin cup and bake for 12 to 14 minutes, or until the edges begin to brown.

▶︎ Allow to cool in the tins for 5 minutes before unmolding. Serve warm, topped with a sprig of parsley. Leftovers will keep refrigerated in an airtight container for several days.

This recipe is a healthier and tastier creamy version of a classic rice pudding. Coconut products are highly beneficial to the body and here's why:

▶︎ The fat in coconut is made up of MCT oils (medium-chain triglycerides) which are different from the fat we store on our body. This fat is metabolized differently than most dietary fats. It is highly utilizable for body energy functions.

▶︎ It can actually boost your metabolism and help you to lose weight!

▶︎ Although coconut is a saturated fat - it is a different form than animal fat and is always free of cholesterol.

▶︎ Coconut fats are great for cooking because they don't oxidize with heat, as many other liquid vegetable oils do.

▶︎ Coconut milk is a great alternative to dairy! Great quality fats with no lactose or cholesterol!

-Erika Weissenborn B.Sc. FNH, CHN

SERVINGS: 5-6

INGREDIENTS

🥥 ½ cup water

🥥 2 Tbsp Holy Crap Apple Cinnamon cereal

🥥 ¼ cup arborio rice

🥥 1 can (13.5 oz) coconut milk

🥥 Orange zest

🥥 2 Tbsp honey, maple syrup or sugar

DIRECTIONS

▶︎ Preheat oven to 250°F. Have ready an 8” x 8” square baking pan.

▶︎ Pour the water into a bowl, stir in the Apple Cinnamon cereal, and let sit for 5 minutes. Stir in the remaining ingredients then pour into the baking pan and bake for about 45 minutes.  Stir gently and bake for another 45 minutes.

▶︎ Spoon into individual bowls and enjoy!

Leftovers will keep refrigerated in an airtight container for a couple of days.