Fortunately, Remy Park—the vegan and gluten-free recipe creator behind Instagram account @veggiekins—happens to feel the same way. So, she dreamed up a healthier-for-you two-ingredient treat that makes it totally possible for you to—yep—eat pie for breakfast.
“I didn’t want to make a crust from scratch the other day, so I pressed some bars into a tiny dish to become the base to see if it would work. And since then have been doing it nonstop,” she wrote in the caption of a recent post. Once your pie crust is molded, simply “fill with nondairy yogurt or cashew cream and freeze!” You also can sprinkle the pie with healthy toppings like blueberries, coconut, and chia seeds before or after chilling your pie in the freezer. And voilà! You’ll have one seriously Instagrammable brekkie on your hands.
@reddbar hack: use a bar as a crust for desserts ✨ I didn’t want to make a crust from scratch the other day so I presses some bars into a tiny dish to become the base to see if it would work and since then have been doing it nonstop. The oatmeal, peanut butter and chocolate flavour work the best for this in my opinion! You probably see them on my stories all the time & it’s because they’re made with superfood ingredients, and tick all the boxes for me—gluten free, real ingredients, non gmo and most importantly so yummy. Try this hack and fill with nondairy yogurt, or cashew cream and freeze! I also have so many recipes I’ve been working on to share with you so stay tuned 🤓 #shanghai
A post shared by Remy Morimoto Park ⋆ nyc vegan (@veggiekins) on
For her crust, Park prefers superfood-packed R.e.d.d. bars in the oatmeal, peanut butter, and chocolate flavors, but you could presumably make it with any of your go-to nutrition bars—so long as they share a similar malleable texture.
Be warned, though: Park’s bar of choice packs a ton of caffeine and protein, so this pie is actually best served in the a.m.—unless you want to stay awake all night, potentially making you feel drunk at work the next day.
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