Vegan Baking and Sweets

These tasty bars are easy to make, while being easy on the wallet. The sweetness comes from the apricot preserves, and rolled oats provide the crunch. Mashed bananas stand in beautifully for egg, and the vanilla extract really jazzes it up!

Recipe by Laura Theodore, from JazzyVegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

Makes: 12 Bars

  • 2 medium ripe bananas, peeled and sliced
  • 1 teaspoon vanilla extract
  • 11/2 cups plus 1 tablespoon rolled oats
  • 3/4 cup thick apricot preserves (see note)

Preheat the oven to 375 degrees F. Lightly coat an 8-inch square rimmed baking pan with vegan margarine. Line the pan with unbleached parchment paper, leaving an overhang of 2-inch “wings” on two opposite sides of the pan.

To make the dough, put the bananas and the vanilla extract into a large bowl and mash into a chunky purée, using a potato masher or large fork. Add the oats and stir with a large spoon to thoroughly combine.

Press half of the dough mixture into the prepared pan in an even layer. Spread the apricot preserves over the dough in an even layer. Top with the remaining dough, patting it down gently into an even layer. Bake for 22 to 25 minutes, or until the edges are golden.

Put the pan on a wire rack and let cool 15 minutes. Cut the “cake” into 12 bars, using a serrated knife and wiping the knife clean often. Using the paper “wings,” carefully lift the bars out of the pan and set them on the wire rack. Let the bars cool for 10 to 20 minutes before serving.

Wrapped tightly and refrigerated, leftover bars will keep up to 2 days.

CHEF’S NOTE: If the preserves you are using are “watery,” drain the excess liquid from the preserves before measuring and using in this recipe. Do this by placing the preserves in a fine-screened sieve set over a bowl. Let drain for 15 minutes. Proceed with recipe as directed.

Four-Ingredient Apricot Bars

Article source: http://www.vegkitchen.com/recipes/four-ingredient-apricot-bars/

Posted by Jordan St. Clair-Jackson

This raw cheesecake is much lighter and fresher-tasting than a dairy cheesecake and the cashew topping is such a good medium for color and decoration. Even though it looks stunning as a whole cake, we sometimes make individual ones in a silicone muffin tray.

It makes a fantastic light dessert, or, with a bit of imaginative decoration it makes a tastefully subtle celebration cake too—with a bit of planning needed for the freezing time. Freeze-dried raspberry powder may seem like a futuristic ingredient, but it is well worth having in your pantry as it has so many uses. Try stirring it into oatmeal and adding to your smoothies.

Recipe and photos from Super Loaves and Simple Treats: Modern Baking for Healthier Living by Melissa Sharp © 2018, Avery Publishing. Reprinted by permission.

Makes: 1 large cheesecake or 12 mini cheesecakes
Equipment: 8-inch springform pan or 12-cup silicone muffin mold, food processor, and high-speed blender

For the base

  • 1 1⁄4 cups unsalted cashews
  • Generous 1 cup pitted dates
  • 2 tablespoons coconut oil
  • 1 tablespoon maca powder
  • 1 teaspoon vanilla extract

For the filling

  • Scant 2 cups unsalted cashews, soaked for at least 4 hours but preferably overnight
  • Juice of 1 lemon
  • 1⁄2 cup coconut oil, melted
  • 1 3⁄4 cups whole coconut milk
  • 1/3 cup maple syrup
  • 2 tablespoons freeze-dried raspberry powder
  • Fresh raspberries, for topping

Grease a 8-inch springform pan or a 12-cup silicone muffin mold with a neutral oil such as sunflower oil. Do not use coconut oil as this will freeze solid and will not have a lubricating effect.

To make the base, blend the cashews in a food processor to the texture of coarse sand. Add the dates, oil, and maca, and continue to blend until the mixture comes together as a smooth mass. Pour the mixture into the springform pan or divide evenly among the muffin cups and press down well. Place in the freezer as you make the filling.

To make the filling, drain the cashews and rinse under running water. Put them in a high- speed blender along with all the other filling ingredients, apart from the raspberry powder. Blitz well on high speed until completely smooth and creamy. Pour the mixture straight into the springform pan or muffin mold cups, to halfway up the side—you should have about half the cashew mix left. Return the mold to the freezer for 20 minutes. In the meantime, add the raspberry powder to the mixture left in the blender and blitz again, until the raspberry is spread evenly throughout.

After 20 minutes take the tray out the freezer and pour the raspberry cashew mix on top of the vanilla, right to the top of the pan or cups. Return the mold to the freezer for at least 4 hours, but preferably overnight.

Take the mold out of the freezer 20 minutes before you want to serve them, and top with the fresh raspberries.

Vegan Vanilla Raspberry Cheesecake

Article source: http://www.vegkitchen.com/recipes/vanilla-raspberry-vegan-cheesecake/

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