Apricot Orange Crumb Bars - Mabrousheh (Vegan)

If you need a fast and quick dessert recipe for a special occasion or holiday (like, Eid!), this recipe is it!  Nothing can go wrong with a beautiful crumb top, apricot jam, orange zest, and a lightly sweet pastry dough.  Go for it, my friends!  

Ingredients:

1/4 cup granulated sugar
1/2 cup coconut oil, melted
1/2 teaspoon vanilla
2 teaspoons orange zest
1 "Flax Egg"

• 1 tablespoons flax seed meal
• 3 tablespoons water

1 and 1/2 cups all purpose flour
2 teaspoons baking powder
1 cup apricot jam (normal or sugar-free)
Powdered sugar for sprinkling on top

Instructions:

Following these instructions exactly will provide the best results.

1. In a bowl, prepare your flax egg by combining the flax seed meal with water.  Let sit for five minutes.
2. In a mixing bowl, mix the sugar, coconut oil, vanilla, orange zest, and flax egg.  The mixture should be well beaten.
3. Add the flour  and baking powder and mix with your hands or a spatula until a thick dough forms.
4. Roll 1/3 of the dough into a ball, wrap in saran wrap, and freeze for 10 minutes.
5. On a greased 8x8 pan or an 8x8 pan with parchment paper, spread the remaining 2/3 of the dough evenly throughout the pan.  Make sure the dough is spread into a smooth and thin layer.  
6. Spread the apricot jam evenly over the thin layer of dough in the pan.  Make sure that the jam does not touch the sides of the pan.
7. Remove the reserved 1/3 of the dough from the freezer.  Evenly grate the dough over the top of the apricot jam so that you get a streusel-like look.
8. Bake in the oven for 35 minutes at 350 degrees.  For the last 5 of those 35 minutes, use the broil function of your oven to ensure that you get a slightly golden crumble on top  (watch the bars carefully so that they don't burn!).  
9. Remove the bars from the oven and let cool for at least 10 minutes.  Sprinkle powdered sugar on top of the bars and cut into squares.
10.  Enjoy!  If you have any leftovers, store in an airtight container in the fridge for up to 5 days.

#halahbakes

Sweet "Buttermilk" Cornbread (Vegan)

This recipe is an easy and fast way to some delicious, lightly-sweet, vegan cornbread.  Have a slice as a side with dinner or have some for dessert (drizzled with maple syrup).  Added plus: learn how to make vegan buttermilk!

Ingredients:

1 cup cornmeal
1 cup all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup melted coconut oil
2 "Flax Eggs"

• 2 tablespoons flax seed meal
• 6 tablespoons water

Vegan "Buttermilk" (to prep 10 minutes beforehand)

• 1 and 1/3 cup almond milk (or, other plant based milk)
• 1 tablespoon vinegar (or, lemon juice)

Instructions:

Following these instructions exactly will provide the best results.

1. Make the vegan "buttermilk" by mixing the almond milk and vinegar together.  Let sit for at least 10 minutes and set aside.
2. Prepare the flax eggs by combining the 2 tablespoons flax seed meal with 6 tablespoons water.  Mix and set aside for at least 5 minutes.
3. In a bowl, combine the cornmeal, all purpose flour, sugar, baking powder, baking soda, and salt.
4. Add in the melted coconut oil, "flax eggs," and vegan "buttermilk."  Stir until well combined.
5. Grease an 8x8 glass pan or metal pan with your choice of oil or tahini.
6. Pour the cornbread batter into the pan, making sure that the batter is evenly dispersed.  Smooth the top with a spatula or butter-knife.
7. Bake for 25 minutes at 375 degrees (or, until a toothpick inserted in the center comes out clean).
8. Let cool slightly before slicing and serving. 
9. Enjoy!  Store any leftovers in an airtight container at room temperature for 2-3 days.

#halahbakes