The Complete Idiot's Guide to Vegan Baking - Donna Diegel [66]
3. Remove mixture from the processor, and return ⅓ of it back to the food processor. Press remaining ⅔ of mixture into the prepared pan, and bake for 10 minutes.
4. Add flaked coconut, unbleached cane sugar, and walnuts to the food processor, and pulse 10 to 15 times or until mixture resembles streusel.
5. Let cooked crust cool for 15 minutes.
6. Spread raspberry jam over cooled crust, and evenly sprinkle streusel mixture over top, pressing in lightly.
7. Bake for 15 to 25 more minutes or until topping is lightly browned. Cool completely on a wire rack before cutting. Store at room temperature covered with plastic wrap or in an airtight container for up to 24 hours. These bars can also be frozen for up to 3 months.
Variation: For assorted fruit bars, substitute blueberry jam, strawberry jam, apricot jam, or any favorite jam you’d like to try.
BAKER’S BONUS
To toast walnuts, place them in a single layer on an ungreased baking sheet, and bake in a 350°F oven for 8 to 12 minutes or until they start to smell fragrant and turn golden brown. Let cool completely before chopping in a food processor.
Date Nut Squares
In these old-fashioned fruit bars, a rich date filling is sandwiched between a “buttery” crust and sweet coconut streusel. These high-energy snacks are also full of fiber.
Yield:
1 (9×9-inch) pan
Prep time:
30 to 60 minutes
Bake time:
25 to 35 minutes
Serving size:
1 bar
2 cups finely chopped, pitted dates
½ cup water
¼ cup pure maple syrup
¾ cup toasted, chopped walnuts
Pinch salt
1 cup unbleached all-purpose flour
¼ cup vegan confectioners’ sugar
¼ cup light brown sugar, firmly
packed
¼ tsp. aluminum-free baking
powder
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
½ cup cold nonhydrogenated
vegan margarine, cubed
½ cup unsweetened flaked
coconut
½ cup unbleached cane sugar
1. In a small saucepan over medium heat, bring dates, water, maple syrup, walnuts, and salt to a boil, stirring constantly. Reduce heat to low, and continue cooking for 8 to 12 minutes or until mixture is very thick and all liquid is absorbed. Set aside to cool.
2. Preheat the oven to 350°F. Generously coat a 9×9-inch baking pan with cooking oil spray.
3. In a food processor fitted with a chopping blade, add unbleached all-purpose flour, vegan confectioners’ sugar, light brown sugar, aluminum-free baking powder, ground cinnamon, and ground nutmeg, and pulse 5 to 10 times or until blended. Reduce speed to low, and add vegan margarine a little at a time. Blend for about 1 minute or until mixture makes a ball and comes away from the sides of the processor.
4. Remove ⅔ mixture from the processor, and press into the prepared pan. Bake for 10 minutes. Let cooked crust cool for 15 minutes.
5. Add flaked coconut and unbleached cane sugar to remaining ⅓ mixture in the food processor, and pulse 10 to 15 times or until mixture resembles streusel.
6. Spread date filling over cooled crust, and evenly sprinkle streusel over top, pressing in lightly.
7. Bake for 15 to 20 more minutes or until topping is lightly browned. Cool completely on a wire rack before cutting. Store at room temperature covered with plastic wrap or in an airtight container for up to 24 hours. These bars can also be frozen for up to 3 months.
DOUGH-NOT
Be sure you use dried pitted dates in this recipe. If they’re not already pitted, you need to remove the pits before chopping and adding the dates to the filling. Medjool dates are the most popular dates and are readily available at most supermarkets.
Crispy Rice Treats
Kids of all ages love crispy bars, especially when peanut butter is added. So indulge and be a kid again!
Yield: