Vegan Lemon Bars with Maple Oat Crust
I hated lemon for 18 years.
I can’t say why.
The best lemon square that I’ve tried was from the Danish Pastry House in Medford, MA.
Vegan Lemon Bars
2/3 cup rolled oats
3/4 cup almond meal
3 tb organic dark brown sugar
1 tsp maple extract, or 2 tb maple syrup
Zest of one lemon
5 tb vegan margarine
Combine ingredients in food processor in order listed. Add in margarine last, cut up into 1″ cubes. Pulse until mixture is coarse and crumbly.
Press into 8″ by 8″ pan and bake at 350 degrees for 12 minutes. Let cool completely before filling.
(adapted from Baked Bree)
1 package extra firm tofu, drained
1/4 cup light almond milk
A few drops of yellow food dye, for color
1 1/4 cup organic sugar (or coconut sugar)
Zest and juice of 3 lemons
4 tb organic unbleached flour
1 1/2 tsp baking powder
Combine all ingredients except baking powder in food processor until smooth consistency, about a minute. When crust has cooled, add baking powder to filling and pulse, then pour filling over crust. Bake for 25 minutes at 350 degrees.
When bars have cooled, place in fridge for at least 4 hours, or freeze for one hour and then transfer to fridge for 1-2 hours. Before serving, dust tops with powdered sugar.
I had a really nice moment today in a subway car traveling through dark tunnels backwards at 50 mph. I usually prefer to ride trains and subways facing backwards.
Fun fact: citrus smells literally boost your body’s production of serotonin.