Lemon-Blueberry Oatmeal Bars

 Ingredients

2 cups old-fashioned rolled oats

½ cup chopped toasted almonds plus 2 tbsp, divided

1 tsp baking powder

¼ tsp salt

⅛ tsp baking soda

½ cup well-stirred coconut milk or low-fat milk

4½ tbsp honey

¼ cup unsweetened applesauce

1 large egg, at room temperature

1 large egg white, at room temperature

1 tbsp grated lemon zest

1 tsp vanilla extract

1 cup fresh blueberries, divided

 

Instructions

Stir oats, 1/2 cup almonds, baking powder, salt and baking soda together in a large bowl. Whisk coconut milk (or low-fat milk), honey, applesauce, egg, egg white, lemon zest and vanilla in a medium bowl until well combined. Add the milk mixture to the oat mixture; stir until well combined. Fold in 2/3 cup blueberries. Let stand at room temperature for 30 minutes, stirring occasionally.  

 Meanwhile, preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on all sides. 

Spread the mixture evenly in the prepared pan. Top with the remaining 1/3 cup blueberries and 2 tablespoons almonds, pressing gently into the surface. 

Bake until set and edges are starting to turn golden, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Using the parchment overhangs as handles, remove from the pan and cut into 9 bars using a sharp knife. Serve warm or at room temperature.  

 

 

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No Bake Eggless Chocolate Ganache Tart

 Ingredients:

for the crust

7 ounces (200g) of cookies (any type you prefer)

2.8 ounces (80g) of toasted almonds

7 tbsp (100g) of butter, melted

 

For the Chocolate Ganache:

3/4 cup (130g) of chocolate (dark or semi-sweet), chopped

3 ounces (90ml) of whipped cream

1/2 tbsp (7g) of butter

 

Instructions:

1. Prepare the Crust:

Crush the cookies into fine crumbs. You can use a food processor or place them in a ziplock bag and crush them using a rolling pin.

Transfer the cookie crumbs into a mixing bowl.

Finely chop the toasted almonds and add them to the bowl with the cookie crumbs.

Pour the melted butter over the cookie and almond mixture.

Mix until all the crumbs are evenly coated with butter.

 

2. Form the Crust:

Press the mixture firmly and evenly into the bottom and up the sides of a tart pan or pie dish. Make sure to press it down firmly to ensure the crust holds together.

Place the crust in the refrigerator to chill while you prepare the chocolate ganache.

 

3. Make the Chocolate Ganache:

In a small saucepan, heat the whipped cream over medium heat until it just begins to simmer. Do not boil.

Place the chopped chocolate in a heatproof bowl.

Pour the hot cream over the chocolate and let it sit for about 1 minute to soften the chocolate.

Stir the mixture gently until the chocolate is completely melted and smooth.

Add the butter to the ganache and stir until it's fully incorporated and glossy.

 

4. Assemble the Tart:

Remove the chilled crust from the refrigerator.

Pour the chocolate ganache into the prepared crust, spreading it out evenly with a spatula.

Smooth the top of the ganache with the back of a spoon or spatula.

 

5. Chill and Serve:

Place the tart in the refrigerator to set for at least 2 hours, or until the ganache is firm.

Once set, remove the tart from the pan and transfer it to a serving plate.

Slice and serve chilled. Optionally, you can garnish with additional toasted almonds or a dusting of cocoa powder before serving.

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