Ashwagandha fruity crumb bars


These yummy vegan bars are perfect as an on-the-go breakfast or healthy snack. And they’re super easy to make…here’s how: 

For the crumb, you’ll need:

  • 1 c oat flour
  • 1 c rolled oats
  • 6 tbsp melted coconut oil
  • 3 tbsp coconut sugar
  • 1/4 c hot water
  • 1 tsp vanilla extract
  • 1 tbsp JERMS Ashwagandha powder
  • 1 tsp cinnamon

And for the filling:

  • 2 c quartered peaches
  • 1 c blueberries
  • 1 c raspberries
  • 2 tbsp cane sugar
  • 1/4 tsp vanilla extract
  • 2 tbsp tapioca flour
  • pinch of salt

Preheat oven to 200°C/ 390°F (180°C fan). Line an 8-inch square tray (or equivalent) with parchment paper and set aside.

Combine the filling ingredients in a bowl and set that aside too.

Add all the crumb ingredients to a large mixing bowl and mix until well combined. The texture you should be looking for is a crumbly dough.

Once that’s done press about 2/3rds of the mixture into the base of the tray then evenly distribute the filling on top. Then scatter the rest of the crumb mix over the filling. 

Bake for 40-45 mins or until the top is golden brown. Let the bars cool completely in the tray before slicing. 

There, nice and easy!

Try not to eat all at once…

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How to make the perfect Matcha latte in 3 easy steps


Matcha can be served over ice or warm. Here’s our recipe for the hot version.

You’ll need:

1 tsp (1g) ceremonial grade matcha powder

1/4 cup hot (not boiling) water

3/4 cup warm mylk


1) Add the matcha to a mug along with 1/4 cup of hot water. It’s important not to use boiling water as it scorches the matcha powder, making it taste bitter.

2) Whisk until smooth and a frothy layer with tiny bubbles form. You can use either a traditional bamboo matcha whisk or handheld milk frother. (Top tip: if your matcha is prone to clumps, try sieving the powder before adding the water in Step 1).

3) Warm the milk, froth it up if you like, and pour into the mug until nearly full.

That’s it – you’ve got your perfect matcha! It’s as easy as 1, 2, 3.

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