Vegan lemon bars are tart, sweet and a perfect vegan dessert, using all whole ingredients and no tofu and no cashews!
First of all – yum!
I made these last week, and they are the best lemon bars I have ever tasted.
Simple directions, simple ingredients. I have a feeling I’m going to be making these for years to come. 🙂
This recipe makes 5 servings of delicious Irish potato dessert. It’s gluten free, and if you substitute the milk and eggs for, say, 3/4 cup soymilk and 5 teaspoons chia seeds, vegan too! (Note – I haven’t tested a vegan version, so I’m not sure chia seeds would be a perfect egg replacement, but the soymilk will definitely work. Let me know how it turns out if you try it!)
- 5 Potatoes, mashed, with no excess fluid – or, instant potatoes, made stiff.
- 2 eggs (or egg substitute)
- 3/4 cup powdered sugar
- 3/4 cup milk (or soymilk)
- 1 teaspoon vanilla
- Mint sprigs to garnish!
- Form lime sized balls with potatoes,
- Put in 9×9 glass baking pan.
- In 2 cup measuring cup, add powdered sugar, eggs, vanilla, and milk, to equal 2 cups. Mix well.
- Pour over potatoes. Place in cold oven, then preheat to 350 degrees. Bake for 45 minutes. Will still be liquid on top in center.
- Remove from oven and let sit for 5 – 10 minutes.
- Serve warm with a sprig of mint as garnish.
Prep time: 10 – 15 min
Cook time: (varies by oven) 1 hour 10 min
5 Bananas (Brown or Black is Best)
1 Stick Butter (Melted)
2/3 Cup White Sugar
1/2 Cup Brown Sugar
1 3/4 Teaspoon Vanilla Extract
1 1/2 Teaspoon Baking Soda
2 Cups All Purpose Flour
No need for a mixer with this recipie! Preheat the oven to 350* (175*C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, and vanilla. Sprinkle the baking soda over the mixture, and stir in. Add the flour last, and mix. Pour mixture into a buttered loaf pan.
Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Makes one big loaf (or two small ones).