Granola Bar Recipe and Enjoy a Vegan Bake Sale Near You …


Vegan TeenThe virtual world may bring us all together, but you still can't beat purchasing some delicious baked goods locally to support a charitable cause. The Worldwide Vegan Bake Sale kicks off this weekend, with bake sales around the world taking place between April 24th and May 2nd, 2010. Last year this sprawling event raised over $25,000.

Though it may be a bit late to organize a bake sale in time for this event, you can support one by showing up and buying some delicious goodies! See the 2010 Bake Sales by Region Page for a full listing – from San Diego, CA to Adelaide, Australia with many stops between.

Now, we have one last bake sale-worthy recipe to share with you before the event, and this one comes from a very special young lady, Meggie …

Vegan TeenFrom Meatout Mondays – "This is the coolest thing I’ve ever seen!” sums up customers’ reaction to the first ever Worldwide Vegan Bake Sale held during [June] of 2009. Hundreds of groups and individuals from around the world participated in this fun fundraiser!

Meggie of Tempe, AZ is one young vegan who’s also a real smart cookie: She held bake sales six or more hours each day for five days! The then-15-year-old organized her bake sales in front of a farmers’ market, so she got really good traffic too. Without even pricing her goods – just asking for donations – she raised over $830, which she donated to charity! She even asked local businesses for matching donations. How’s that for promoting veganism, community involvement, and good business sense?!

Find out more about the Worldwide Vegan Bake Sale at!"

Now onto Meggie's recipe … 

Granola Bars

2 Cups Corn Flakes
2 Cups Oatmeal
1/2 Cup Dried Cranberries
1/2 Cup Peanuts
1/2 Cup Sunflower Seeds
1/2 Cup Brown Sugar
1/2 Cup Light Corn Syrup
1/2 Cup Peanut Butter (crunchy or smooth)
Mix the corn flakes, oatmeal, cranberries, peanuts, and sunflower seeds, and set aside.  Combine the brown sugar, peanut butter, and corn syrup and heat in a saucepan until it's almost bubbly.  Pour into the cereal mixture and coat it well.  Pour into a greased 8×8 or 9×9 pan, and press down as much as possible (if it's not compacted enough, it will be crumbly).  Refrigerate until firm.  You can use different nuts in place of the sunflower seeds or peanuts.
Source: A friend

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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