Today I Made: Vegan Lemon Bars

Hey there everyone! If you’re seeing this, it means you’re on catherineandcranberries.com – that’s right, catherineandcranberries.wordpress.com is no more, and we’ve moved on to bigger and better things! I decided to invest in my own domain, which was only possible because so many of you have shown your support, which I’m very grateful for.


Now that I’m back at home (at last!) I can really get back into making all sort of delicious foods, the first being these vegan lemon bars or cookies. The recipe is based on another favourite biscuit that I make often, but substituting for plant-based ingredients. 

Today’s recipe is one I created myself, and is accompanied by a video! It’s been a while since I filmed and edited anything, but it’s something to look forward to on Catherine and Cranberries as I hope to be able to put together more in the future.



Ingredients:

Bars:

  • 1/2 cup coconut oil
  • 3/4 cup brown sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cups flour
  • 1 teaspoon baking soda (bicarbonate of soda)
  • 3 tablespoons almond milk

Glaze:

  • 1 tablespoon lemon juice
  • 1 tablespoon almond milk
  • 5 tablespoons icing sugar

Method:

First, you’re going to start by creaming the coconut oil and the brown sugar. Add the lemon zest and the lemon juice to this mixture.

Sift the flour and baking soda into the wet ingredients, and mix until a crumbly mixture forms. Add the almond milk, and combine, using your hands to help it form into a dough.

Wrap the dough in cling film and chill it in the fridge for ten minutes.

Use this time to make the glaze by combining the ingredients and mixing thoroughly. 

Press the mixture into a lined baking tray and bake for sixteen minutes. Let it cool completely before icing it. 

Here is the nutritional information for this bake! 

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