Celebrate Pi Day with a Recipe and a Contest!

Whole Grain Vegan Baking has just landed in our hands! Fair Winds Press has worked their magic (again) to create a bobbiedazzler of a book. It’s a joint effort with Celine Steen, who also did the stunning photos. We had so much fun writing this book that will bring whole grains into your breakfasts, sweet and savory quick breads and yeasted breads, and of course snacks and desserts. Since it’s Pi day, I thought I’d share the Lazy Lattice Cherry Pie Bars with you!

 

Lazy Lattice Cherry Bars

 

Lazy Lattice Cherry Bars

You know the saying “Baseball, not-dogs, apple pie and lemonade?” Not in Tami’s family.  Mouth-puckering sour cherry pie is the family favorite. Making pie is a labor of love, but sometimes cutting corners can be a good thing. This quick bar cookie version is lower in fat than a typical double crust pie, but still delivers on taste.

Nonstick Cooking Spray

For the filling:

One can (14.5-ounce, or 451 g) pitted red tart cherries, drained

20 g (2 tablespoons) coconut sugar

24 g (2 tablespoons) instant tapioca, such as Let’s Do…..Organics!

12 g (1 tablespoon) Sucanat

3/4 teaspoon ground cinnamon

1/2 teaspoon almond extract

 

For the crust:

60 g (1/2 cup) almonds, or almond meal

90 g (3/4 cup) whole wheat pastry flour

68 g (3/4 cup) oat flour

21 g (3 tablespoons) finely ground cornmeal

15 g (2 tablespoons) barley flour

40 g (1/4 cup) coconut sugar

12 g (1 tablespoon) Sucanat

7 g (1 tablespoon) flax meal

1/4 teaspoon fine sea salt

1/4 cup (60 ml) neutral-flavored oil

1/4 cup (60 ml) vegan milk, more if needed

 

Preheat the oven to 375°F (190°C, or gas mark 5). Lightly coat an 8-inch (20 cm) square pan with cooking spray.

To make the filling: Combine all the ingredients in a medium-size saucepan over medium heat. Stir and cook for 5 minutes, until bubbly and thickened to a jam consistency. Set aside while making the crust. The tapioca will still be visible, but will disappear when the bars are cool..

To make the crust: Put the almonds in a food processor and process until powdered. Add the flours,cornmeal, sugars, flax meal, and salt and process until powdered. Drizzle in the oil and process the mixture into crumbs. Drizzle in the milk, as needed, to make a cohesive crust that can be pinched together. Process until the crust forms a ball and clears the sides of the food processor bowl.

Remove a generous 1/2 cup (145 g) of dough. Lightly flour a work surface and roll the removed dough into a 5 x 9 inch (13 x 23 cm) rectangle. Use a rotary cookie cutter with a scalloped edge to cut the rectangle into 5 strips measuring 1 inch (2.5 cm) wide and 9 inches (23 cm) long. Press the remaining dough thinly and evenly into the baking pan. Press the dough up the sides of the pan about 1/2 inch (1.3 cm). Spread the cherry filling evenly over the dough. Top with the strips laying 3 evenly across the dough, then laying the remaining 2 strips perpendicular. Lightly press the ends of the strips to rimmed edge of the dough of the bottom layer.

Bake for 20 to 23 minutes, until golden brown. Let cool 30 minutes before cutting into 12 bars 2 x 2 2/3  inches (5 x 68 cm).

Yield: 12 bars

We were also very fortunate in being featured on the Spoon page. The page isn’t entirely vegan, but we always enjoy the features that are. Hop over there if you’d like to try our Sweet Potato Waffles.

 

Sweet Potato Waffles

Contest, contest, contest! Tomorrow might just be your lucky day. Starting Friday, March 15th, you’ll have a chance to win a copy of our book over at Goodreads! 

Good luck! And Happy Pi Day! Oh, by the way, you can keep up with our new book over at the facebook page, too. Hope to see you there!

Be Sociable, Share!

3 Comments

  1. carla
    Posted March 14, 2013 at 3:02 pm | Permalink

    Congrats!! Look forward to seeing this one in the stores.

  2. Tami
    Posted March 14, 2013 at 3:03 pm | Permalink

    Thanks so much, Carla!

  3. Becky S
    Posted March 16, 2013 at 11:25 am | Permalink

    Just put this on my wish list! do you guys have a rye bread recipe? My kids have been eating store bought toasted rye bread for breakfast, and I would love to make some. And reubens!

Post a Comment

Your email is never shared. Required fields are marked *

*
*