Who but spring! who but blossomy, strawberry spring could bring out the old in so much new?
Baking with the zip of lemon zest is like saying “resurrection” without any religious sentiment. Ah. It’s like a blog post about Emily Post eating vegan, oat-y lemon squares with her tea.
Just like that. Baby we’re back.
So you’re at that point of your early twenties (encroaching upon mid-) when you’re thinking: I know I’m not old, but I’m starting to get more and more mail in the form of credit card offers and save-the-dates and Bambi-esque requests for donations to my alma mater, and I’m starting to re-rethink priorities.
Or maybe that’s Trump. Either way, you confront your values. You redefine “old” (we can’t always live on society’s terms, UW). You bake, you fight through any virtual and emotional cobwebs that surround the door to food blogs.
And you cackle deliriously upon reading this summary:
Oi. To think of all the lemony, legendary things that have transpired in the last few years. ‘Gilmore Girls’ came to Netflix – alongside Michael Pollan, Idris Elba, ‘Cowspiracy‘ and Lotje Sodderland. I graduated, traveled and rediscovered discovery (medical name: PCOS).
Krisla, too, is embarking on momentous journeys and occasions! From sourdough to med. school, I stand by their need for documentation.
All this to say, that there are things to say, and far be it from me to say, that we have a social responsibility to say so. Ach. Or so says the lemon.
Evolutionary Lemon Squares
makes about 12 squares, 6 bars or 18 little stars, should you have that finesse
adapted from: The Vegan 8
assembly / refrigeration time: 20 minutes / an hour
- 3 cups quick cooking oats, separated (300g) to be guillotined into oat flour
- 12 chamomile lemon tea bags (organic recommended)
- 2 tablespoons tapioca starch (I used arrowroot…yet to find out what it is)
- 1/4 teaspoon fine sea salt
- 1/2 cup pure maple syrup (or agave)
- 1/4 cup + 2 tablespoons creamy almond butter
- 1/4 cup + 2 tablespoons fresh lemon juice (about 3 small lemons)
- 1/2 teaspoon vanilla extract
- 1/4 cup whipped-up cashew and/or coconut cream to top, if desired
- 1/4 cup super-haphazardly chopped walnuts for all the more reason to snack on them while at work, also optional
- Line a 9X5 loaf pan (or pie dish, or cupcake pan) with parchment paper. Let some hang over the sides for easy removal (add a paperweight in between if its shapelessness messes with your neuroses like it does mine).
- Add only 1 1/2 cups of the oats to a medium bowl and set aside.
- Add the remaining 1 1/2 cups of oats to a food processor/super blender and process into a flour. Measure out 1 cup + 2 tablespoons only (125g) and add them to the bowl with the oats. This is a resourceful note: reserve the rest for another recipe or add to a smoothie.
- Add the tea bags, tapioca/arrowroot, walnuts and salt to the oats and stir to combine. Set aside.
- In a small bowl, add the syrup, almond butter, lemon juice, vanilla and stir well. Pour over the dry ingredients and stir well until it all comes together and is sticky.
- Add the mixture to the lined pan and spread out evenly with a rubber spatula and press out to the corners. Overlap with the parchment paper and press down flat and hard.
- Chill in the fridge for at least an hour until firm. Slice into 12 squares, 6 bars, 24 cherry blossoms.
- If smearing with cashew-coconut-magic, do so after the refrigeration. Wrap individually with plastic wrap for packing as snacks (!).
- High tea! What an idea!