Easy Peasy Lemon Bars

I'm rather pleased with this one -- I ate something like this, liked it, and adapted it and here it is!!!!


1 cup whole wheat flour

2 ½ cups quick oats

1 cup sucanat

½ tsp. Baking soda

1/4 tsp. Salt

1 cup coconut

1 cup of chopped nuts (pecans or walnuts)

Mix well.


Add:

2/3 c. oil

1 tsp. Vanilla


Mix again. Press 2/3 of this into a 9x13 pan that’s been prepared. (Don’t eat the rest – save it for the next step!) Bake for 10 min.

Meanwhile, in a small bowl place

1 can coconut milk

1/4 c. lemon juice

1/4 c. honey or maple syrup

1 T. Cornstarch

1 tsp. Lemon flavor

a few drops of yellow food coloring

Whisk together well –make sure cornstarch gets mixed in.

After crust is baked, pour this mixture over the top. Crumble on the rest of the oatmeal mixture on the top. Bake for 25 min.

Chocolate Donuts

1 cup non-dairy milk
1 tsp. lemon juice
2 tsp. vanilla extract
3 T. pure maple syrup
1/4. c. succanat
2 T. olive oil
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup dark chocolate cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp. baking soda
1/4 cup vegan chocolate chips

Add the lemon juice to the milk and stir briefly, then let it sit for a bit.  In a medium size bowl, place the vanilla, syrup, succanat and oil.  Add the milk and whisk until smooth.  In a sifter or sieve, place the flours, cocoa, salt, baking powder and soda.  Sift into the liquid ingredients.  Add chips.  Mix until combined.

Spoon into 2 prepared donut pans -- this recipe will make 12 donuts.  Bake at 350 for 15 minutes.  For the infamous breakfast, I let them cool for a bit and then swished them in a turbinado sugar/cinnamon "powdered sugar" that I made by grinding the sugar in a coffee grinder until it was the desired texture.

A note about the pans -- I got mine at Walmart -- they are Wilton pans.  Each pan makes 6 donuts.  I have another mini-donut pan (non-Wilton)  that I don't like as well.  They tend to stick and it's harder to work with the small size.  My baking assistant is partial to this one, tho'.

Rosemary and Roasted Garlic Potato Soup

This is a very unique spin on potato soup. Rather yummy, if I must say so myself. My taster testers gave it their stamp of approval -- so here it is for publication!!

6-8 medium potatoes
2-3 cloves of garlic, minced
1-2 T. olive oil
1 T plus 1 teaspoon Tones Rosemary Garlic Seasoning
3/4 cup raw cashews
4-5 cups water
3 T. nutritional yeast
1 T. onion powder
2 tsp. salt

Peel the potatoes and dice small. (You can use a food processor for this step). Heat olive oil in an electric skillet. Add the diced potatoes and garlic. Cook and stir until the potatoes start to brown. Mix in 1 tablespoon of the R/G seasoning. In a blender, place the cashews, 1 tsp. R-G seasoning, nut. yeast, onion powder, salt and 1 cup of water. Blend until smooth. Pour 2 cups of water over the potatoes and simmer until soft (but not mush). Add another cup of water and at least 1/3 of the potato mixture to the blender. Blend again until smooth. Pour this into the potato mixture and stir to combine. If the soup is thicker than you want, add more water. Heat to bubbly and serve.
(If you dice the potatoes in the food processor, you will have pretty small pieces. My children like it better that way. But if you enjoy bigger chunks in your soup, just chop by hand & you'll be good to go! It's good, either way.)

Carob Mint Roll

This combination is uniquely mine... but I definitely need to give credit to the Brackett ladies for guidance with the Whipped Topping and I totally borrowed their Carob Sauce! Also, just a warning -- the whipped topping will need to be made before hand, so it has a chance to chill and be rebeat.

CAKE ROLL

2 1/4 tsp. dry egg replacer

3 T. ground flax

Whisk together a bit to blend. Add 3/4 cup of hot water. Whisk again.

Add:

1 cups sucanat

3/4 cup applesauce
1 T lemon juice

1 tsp. vanilla

2-3T Roma

Go ahead -- whisk it again!

In a sifter or sieve, place:
1/2 c. whole wheat flour
3/4 c. all purpose flour
1 1/2 T. corn starch
1 1/2 T. baking powder
1/4 tsp. salt
1/3 c. carob powder

Sift and add to the wet ingredients. Mix until well blended. Pour into jelly roll pan that is lined with parchment. Bake at 375 for 15-18 min.

Turn out onto a towel sprinkled with powdered sugar. (I make my own with turbinado sugar - 2 c. sugar & 1/2 c. cornstarch. Blend in blender)

Roll it up from one of the narrow ends. Place on a wire rack to cool.

Whipped Topping (from Seven Secrets Cookbook)

1 cup water

1 rounded T agar flakes (or 2 rounded tsp. agar powder) (it's important that it's rounded)

1/2 c. raw cashew nuts

1/3 c. honey or 1/2 cup turbinado sugar

1/2 tsp. salt

1 tsp. vanilla

1/2 tsp coconut extract (opt -- but leave it out for this dessert)

1/4 tsp. xanthan gum

1 12oz. can coconut milk

Stir together the agar and water and bring to a boil, stirring constantly. Reduce heat and simmer for 1-2 minutes.

Place everything else into the blender. Add the agar mixture. Blend on high until smooth. Chill it well --either in a large, shallow container to cool it quickly. Or just stick the blender in the fridge over night. Then you won't have to wash the blender twice! Once the mixture is WELL chilled, re-blend. This is very important! Wa-la! Now you have whipped topping. This is a VERY nice topping. I had some reservations the first time -- but it works like a charm and tastes amazing and it's not full of all manner of nasty stuff!

Take 1 1/2 - 2 cups of whipped topping and add 1/2 tsp. mint flavoring and some green food coloring. Mix in well. The rest of the topping can be used for another dessert or frozen for later.

Once the cake roll is cool - spread it with the mint topping. Chill well.

Before serving -- slice the roll and drizzle with Carob Sauce. I put mine into a squeeze bottle to make this easier. Enjoy!

CAROB SAUCE

1/2 c. date pieces

1/2 c. honey

1/2. c hot water

1/4 c. cashew nuts

2 T carob powder

1 tsp. vanilla

1/2 tsp. Roma

1/2 tsp. salt

Blend until smooth. Chill