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Mulberry Oat Bars

Posted by trktos on 28-May-2010

This week, we noticed a volunteer mulberry tree by our kitchen window had quite a few berries on it. So I picked the ripe ones for a few nights until I had enough to make oat bars.

Ummm, mulberries:

I’ve made this recipe a lot, using all kinds of fruit – the originally-called-for dates, cranberries, raspberries. This was the first thing I made to carry to a VIP (Vegetarians in Pitt County) potluck … there’s a very similar recipe in The Joy of Vegan Baking but mine is adapted from an old Bisquick cookbook recipe.

Mulberry Oat Bars

Ingredients, crumb mix:

  • 1 cup brown sugar
  • 1/2 cup Earth Balance
  • 1/4 cup shortening
  • 2 cups all-purpose flour
  • 1 scant tbsp baking powder
  • 1 tsp salt
  • dash cinnamon

Ingredients, filling:

  • 12 ounces mulberries, or similar
  • 1/2 cup water
  • 3 tbsp sugar
  • dash vanilla
  • pinch salt
  • ~ 1 tbsp cornstarch, mixed with a little cold water


  1. Grease and parchment a 9 x 9 baking dish.
  2. Preheat oven to 400 degrees.

Instructions, filling:

  1. Combine fruit, water and sugar.
  2. Heat on medium heat to a simmer, stirring and breaking up some of the fruit.
  3. Simmer for 5-10 minutes.
  4. Add cornstarch and bring to a simmer to thicken.
  5. Turn off heat and stir in salt and vanilla.
  6. Let cool while making the crumb mix.

Instructions, crumb mix:

  1. Cream fat and sugar together.
  2. Combine rest of crumb ingredients in another bowl.
  3. Cut dry ingredients into fat/sugar until it resembles coarse crumbs.
  4. Press half of the crumb mixture into prepared pan.
  5. Top with filling.
  6. Spread remaining crumb mix on top of filling.
  7. Bake 25-30 minutes.

These make a good breakfast bar or accompaniment to vegan ice cream.

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New Fashioned Lemon Bars

Posted by trktos on 23-August-2008

I’ve made these once … they were a little complicated but really very good, especially if you must have lemon bars but don’t want the gelatin!


  • 1/2 cup fresh lemon juice (2-3 lemons, zest from 2)
  • 3 tbsp agar flakes
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/3 cup butter
  • 2 tsp arrowroot powder
  • 1 cup reduced-fat coconut milk
  • Grated zest from 2 lemons
  • 1/4 tsp turmeric, optional
  • Powdered sugar, optional


  1. Combine lemon juice and agar flakes in 2-cup heatproof measuring cup (or small nonreactive saucepan) and set aside until agar softens slightly, at least 15 minutes.
  2. Preheat oven to 350 degrees and grease 8 by 8-inch baking pan.
  3. Whisk flour and 1/4-cup granulated cane juice together in medium bowl.
  4. Add margarine in spoonfuls and cut in with pastry cutter or two knives until mixture resembles small crumbs. (This can also be done in a food processor or a standing mixer with the paddle attachment.) Do not let mixture come together and form a cohesive dough.
  5. Scrape crust mixture into prepared pan and shake gently to distribute evenly. Press crumbs down gently with fingertips.
  6. Bake until dry-looking on top and lightlybrowned at edges, about 12 minutes.
  7. Let cool.
  8. Place lemon juice mixture in microwave and cook on high for 1 minute.
  9. Remove from microwave and stir. Continue cooking at 30-second intervals, stirring well each time, until flakes are dissolved, about 2 minutes. (Or bring lemon juice mixture to a boil over medium-low heat and simmer, whisking often, until agar dissolves, about 10 minutes.)
  10. Combine remaining 3/4 cup granulated cane juice and arrowroot in small saucepan.
  11. Add coconut milk and stir to blend.
  12. Bring to a boil over medium heat, stirring occasionally.
  13. Reduce heat and simmer for 1 minute.
  14. Remove pan from heat and add lemon juice mixture and lemon zest.
  15. If using turmeric, dissolve it in 1 tablespoon water and add up to 1 teaspoon of this mixture to lemon filling to achieve the desired color.
  16. Pour lemon filling onto slightly cooled crust and let set at room temperature until firm, about 1 hour.
  17. Pan can be covered with plastic wrap and refrigerated for several days. Bring to room temperature before serving.
  18. Dust with powdered sugar if desired and slice into bars.


  • Recipe from vegsource.com

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Bestever Vegan Brownies

Posted by trktos on 23-August-2008


  • 1/3 cup flour **more flour used further down in recipe
  • 1/4 cup oil
  • 1/4 cup water (or 1/2 cup margarine for oil+water)
  • 2/3 cup cocoa
  • 2 cups sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 cup nuts (walnuts or pecans–optional) or 1/2 cup chocolate chips


  1. Preheat oven to 350F.
  2. Mix the 1/3 cup flour with water, cook until thick, and cool completely.
  3. Combine margarine(or oil/water) with stir in cocoa. Stir until smooth. Cool.
  4. Beat sugar, salt, and vanilla into cooled flour mixture. Then add the cocoa mixture.
  5. Mix together the 2 cups flour and baking powder and add to above ingredients.
  6. Bake in a sprayed 9 x 13 pan for 20-30 minutes.


  • For fudgey brownies, decrease flour to 1 1/2 cups, and baking powder to 1 1/2 tsp.
  • This deserves a credit, but I can no longer find it on the web.

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