First blog post from Gala's Organic Kitchen!

Hello and welcome to Gala’s Organic Kitchen first ever blog post!

Thank you for being interested and wonderful.

Just for your information and to avoid confusion: I have just registered my new business name: Gala’s Organic Kitchen. Previously Gala’s Kitchen. Also, my full name is Maria Carin Gala, but as I go by my middle name and to avoid confusion I have decided to shorten it to Carin Gala. It’s still me and I still provide my wholesome yummy food.

With this blog I aim to provide inspirations for vegan, gluten free and refined sugar free food for daily living!

I would like to introduce you to a recipe today that I am very excited about. A muesli bar without the muesli, so it’s gluten free. Full of nuts, seeds, coconut and super foods, held together by the multi-facetted extra virgin coconut oil and the fructose free rice syrup. This bar is crunchy, very moorish and in my view quite healthy too. Freezes well, keeps in the fridge and is easy to take with you wherever your may go.

This time I have given the amounts in grams too, just in case you are from Europe. I would like to hear from you which measurement you prefer.

                                                                   Photo taken by Darn Small.

Super Protein Bar


2 cups/ 300g sunflower seeds

1 cup/140 g sesame seeds

1 cup/ 150g almonds

1 tbsp chia seeds

Optional 1 tbsp cacao nibs

Optional 1 tbsp vegan protein powder or  1 tsp maca

1 cup/ 90g dessicated or shredded coconut

Pinch of salt

1/2 cup/ 100g dried organic unsulfured apricots chopped 

½ cup/ 70g sultanas 

½  cup/ 70g currants

1/3 cup/ 65g organic extra virgin coconut oil

2/3 cup/ 180g rice malt syrup

Optional: ¼ cup pepitas 


Dry roast the nuts and seeds separately, or in order of largest first. Make sure you roast them slowly on a low to medium heat so they don’t burn and are roasted throughout giving the bar a most delightful flavour.

Chop the roasted almonds. Mix all dry ingredients together, followed by the wet ones in the still hot/warm frying pan, stirring for 2 min. Place gooey mixture on a baking tray lined with baking paper and press down to flatten with another piece of baking paper. Chill at least 1 hour then chop into desired pieces. Store in the fridge, or freezer.

Cover in shredded coconut if desired, or eat naked.

Bon Appétit!

Check out this list of mood enhancing foods:

Apricots, avocados, bananas, paw paw, raspberries, strawberries, dates, figs, brown rice, rice bran, brazil nuts, cashews, hazelnuts, walnuts, sunflower seeds, pumpkin, dark chocolate, broccoli, lentils. From the book Embracing The Warrior by Karen Coates & Vincent Perry.

I hope you love this recipe and I look forward to sharing many more tasty recipes with you.