Lemon Bars

Lemon is my favorite flavoring for sweets, muffins, pies, cakes, or donuts. This is a my dairy free, gluten free, and vegan, verison of deliciousness.

Crust:

• 1 cup chopped walnuts
• 1/2 cup shredded coconut
• 1/2 oatmeal
• 1 1/2 tablespoons oil, plus extra for pan

Filling:

• 1 large lemon
• 4 tablespoons flax seed meal
• 3/4 cup water
• 1/2 cup melted butter substitute, I used Earth Balance
• 1 teaspoon vanilla
• 1 1/2 cup sugar
• 1/4 cup gluten free oatmeal

Topping:

• 1/4 cup powdered sugar 

1. Preheat oven to 350°F.
2. In a small bowl place flax seed meal and water, mix and let this become gel like in texture
3. In food processor, combine walnuts, coconut, and  oatmeal. Process until crumbly, add oil.
4. Lightly oil bottom and sides of a 8×8 cake pan. Press crust into bottom of pan.
5. Wash and cut lemon into smaller pieces, remove stem and take out seeds. 
6. Process lemon alone in food processor, peel and all, (not the stem or seeds), scrape down sides. Add melted butter process to incorporate. Add flax mixture, oatmeal, vanilla and sugar. Process until combined.
7. Once the mixture is completed pour over crust, smooth filling evenly over crust.
8. Bake 35 - 40 minutes, the entire top should have become a big bubble sheet, it will cool flat, no worries, the edges should be starting to brown.
9. Let cool to room temperature, about an hour. Before serving sift powdered sugar on top, the bars will absorb the sugar. 
10. Enjoy!

Cashew Cream Cheese

I am still amazed that cashews can replace my beloved cream cheese, but  it happened. This recipe is hands off time heavy, 24 hours just to soak the cashews, maybe 10 minutes hands on time followed by another 8 or more hours straining.  This is totally worth the time though, tangy, creamy, and delicious.  Printable recipe here.

• 2 cups cashews soaked 24 hours
• 1 packet True Lemon crystallized lemon
• 3 - 4 tablespoons apple cider vinegar
• Tablespoons of water as needed
• 1 teaspoon agar agar powder
• 1/4 - 1/2 teaspoon salt
• 1 - 2 teaspoons dried chives or green onion, optional

1. Set cashew in a medium size bowl, cover with cold water. Let stand for 24 hours.
2. In a colander drain cashews.
3. Place cashews in food processor or blender; add lemon, vinegar, agar agar powder, salt to taste, and water as needed. Process until smooth, 5 or so minutes.
4. Use cheese cloth or a coffee filter metal sieve over a bowl to remove excess water. 
5. Feel free to use plain or any additions you would like, I added dried green onions. 

Adapted from Healthful Pursuit 

 Setting up the coffee filters for straining

Fine mesh sieve over bowl

Coffee filters pulled together and tied closed

Coffee filter ball tied to wooden spoon and left to drain 

German Chocolate Baked Oatmeal

This is a baked custard like oatmeal with a surprising twist, German chocolate cake. You may bake in an 8×8 or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins.  The recipe is egg free and dairy free. Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup sugar
• 1/4 teaspoon salt
• 3 1/3 cups almond milk, unsweetened vanilla
• 2 tablespoons ground flax seed
• 4-5 tablespoons water
• 4 ounces baking chocolate
• 2 teaspoons vanilla
• 3 tablespoons canola oil

Topping:

• 1/2 teaspoon molasses
• 2 tablespoons butter substitute
• 1/2 cup sugar
• 1/2 cup chopped pecans
• 1/2 sweetened coconut flakes
• 1 teaspoon vanilla
• 1/2 teaspoon corn starch
• 2 tablespoons almond milk

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a small bowl combine flax seed and water, stir and set aside. 
4. In a small bowl melt baking chocolate in microwave, 30 seconds at a time. Temper chocolate with 1/3 cup almond milk. Once chocolate is melted slowly add almond milk a tablespoon at a time, whisking after each additional tablespoon.
5. In a large bowl add oatmeal, sugar, salt, 3 cups almond milk, flax seed mixture, oil, and vanilla. Mix together using whisk. Then whisk in melted chocolate.
6. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
7. Bake 350°F 40 to 45 minutes.
8. While oatmeal is baking, in a small bowl combine molasses, sugar, corn starch, almond milk, and  butter, whisk to combine. Add pecans and coconut flake.
9. Remove oatmeal from oven, the tops oatmeal should be bubbly and raised uniformly. 
10.  Allow to cool before adding topping, it will melt.  Enjoy!

Easily use eggs in this recipe by substituting flax seed meal and 4-5 tablespoons of water for two eggs.

If you can have dairy feel free to use milk and butter.

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats. 

In lieu of baking chocolate, look at cocoa powder tub for oil and powder conversion chart.

Strawberry Banana Ice Cream

This is dairy free ice cream that is quickly and easily made in a food processor.  This is a fun way to have ice cream for breakfast, really all those fruits - go ahead, ice cream for breakfast is delicious.
Recipe serves about 3.  Printable recipe here.

• 3 bananas, frozen cut into 4-5 hunks each
• 6 large strawberries, fresh or mostly defrosted
• 1 teaspoon vanilla
• 1 tablespoon coconut cream*
• 1 tablespoon coconut milk*
• 1/4 cup sugar (optional)**

1. Place banana hunks into food processor, process until smooth, scraping down sides.
2. Add strawberries, vanilla, coconut cream, coconut milk, and sugar if using, pulse until combined.
3. Enjoy! Leftovers can be stored in freezer, it just won't be soft serve like, let it sit at room temperature for 5 or so minutes to soften up.

*My coconut milk always separates, if the coconut milk you have does not separate then just add 2 tablespoons coconut milk, no need to separate for this recipe.
* You can omit the coconut milk, but I like that it adds a little flavor depth and some creaminess to this.
**I think the recipe is sweet enough without sugar but feel free to add it if you want something sweeter.