{ LEMON BARS }

We went to Marian's for a day last week, and she said something about lemon bars.  I've been thinking about them ever since and had to find a vegan recipe and make some. The original recipe can be found on Savvy Vegetarian.

Mike, Mariah, and I really liked them. Elaine (2) said they were too spicy.

{ CRUST }

1/4 c. coconut oil
1/4 c. baby food prunes
1/4 c. powdered evaporated cane juice
1 c. whole wheat flour

{ FILLING }

1/2 c. silken tofu
1 c. evaporated cane juice
zest from 2 lemons
1/3 c. fresh lemon juice
2 T. whole wheat flour
2 T. cornstarch

1 T. powdered evaporated cane juice

• Preheat oven to 350.
• Cream coconut oil, prunes, and powdered evaporated can juice with an electric mixer.
• Add flour, and beat until the dough just comes together.
• Press the crust mixture into the bottom of a greased 8x8 baking pan.
• Bake for 20 minutes, or until lightly browned.
• Remove crust from oven and place on a wire rack to cool while you make the filling.
• Blend filling ingredients in blender until very smooth.
• Pour over the cooled crust.
• Bake for 30 minutes, or until the filling is set.  (It will also continue to set as it cools.)
• Remove from oven and allow to cool completely on a cooling rack.
• Sprinkle top with sifted powdered evaporated can juice.

{ PEANUT BUTTER COOKIES }

These are some of my favorite cookies right now. I'm doing a new thing with my kids where if they give me the treats that they get at school/church/parties etc., I exchange it for healthier cookies that I've made. I've always got to have a few selections in the freezer in order to keep it up. So far it's been fun but I CAN'T BELIEVE how many treats they bring me (which means they would have been eating all that before- which is the reason I did this in the first place!). I know that even vegan cookies aren't super healthy, but at least they are better than the alternative!

1 1/2 c. whole wheat flour
1 c. oats
1 c. sucanat or brown sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 t. vanilla
1/4 c. baby food prunes
2 T. applesauce
1/2 c. maple syrup
1/2 c. peanut butter

• Preheat oven to 325.
• Mix all ingredients together (I use a Bosch)
• Drop rounded balls onto greased cookie sheet.
• Smash down with a fork
• Sprinkle with sugar or ECJ if desired
• Bake 10-12 minutes

{ GOT (THE FACTS ON) MILK? }

{ PEANUT BUTTER POPCORN }

This is a fun and easy snack my kids (and I) love.  I guessed on the amounts here, so play with it if it doesn't work for you.

air popped popcorn (1/2 c. kernels)
1/2 c. healthy peanut butter (no added sugar or oil)
1/3 c. honey

• Combine the peanut butter and honey and heat  in the microwave until it's melted and can be easily stirred together.
• Pour over popcorn and stir.

{ APPLE PECAN FLIP }

I saw this on Plant Based Health and thought it looked yummy.  But I also just really like the name.  Anything called "flip" should be good, right?

It was really easy and quite good.  I served it (of course) with leftover coconut cream.

1 c. whole pecans
1 apple, 1/4-inch diced
1/3 c. maple syrup
1/2 c. non-dairy milk


1 1/2 c. whole wheat flour
1 T. baking powder
1/2 t. salt


3/4 c. unsweetened applesauce
1/2 c. agave nectar
1 t. vanilla

• Preheat oven to 350.
• In a 9-inch baking dish, spread a single layer of pecans and top with a layer of apple.
• Drizzle with maple syrup and non-dairy milk.
• In a bowl, mix dry ingredients.
• Add applesauce, agave, and vanilla and stir until well combined.
• Dollap batter over apples and pecans, and carefully spread evenly.
• Bake for 25-35 minutes, until a toothpick comes out clean.  (Original recipe said 30-35, but mine was a bit over done at 30 minutes.  I think I'll try a few minutes less next time.)
• Remove from oven and carefully flip cake onto a platter.