Had a lovely weekend. Went out Thursday, Friday, and Saturday night. Throw back to undergrad weekends? Sunday had a mostly relaxing day with Josh. I met him 6 months ago on Sunday. So it was an anniversary of sorts. I made lemon bars for us.
Vegan Lemon bars!
8”X8” baking pan
Mix Crust
¾ oat flour*
¾ whole wheat pastry flour
1/3 c smart oil
¼ cup powdered sugar
2 tablespoons water
Press into a greased 8”X8” baking pan. Bake 350 20 minutes.
While the crust is baking…
Filling ingredients can be mixed in a blender whip for about a minute. Because there are no raw eggs you can taste in and adjust sugar or lemons to taste!
2 lemons zested and juiced [~ 2 Tablespoons zest, ½ cup lemon juice]
1 silkin tofu (12 oz)
2 tablespoons oat flour
1 cup powdered sugar
2 tablespoons oat flour
Pour over crust. Bake 350 35 minutes (I checked it at 30 minutes but 35 minutes is how long I ended up baking it… it was SET then.)
Refrigerate for 2 hours! Cut and serve… Makes 16 yummy little bites. Boyfriend approved.
*For the oat flour I took whole oats and grinded them powder fine in the magic bullet, but you could use entirely whole wheat pastry flour or some all purpose flour instead! You could also do a graham cracker crust? Be creative!
So as usual… I looked at a few different recipes to combine the experience I have with vegan baking and the ingredients I had. Rustic Lemonhead Oat Bars & Vegan Lemon Bars From The Joy of Vegan Baking, by Colleen Goudrault
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