These tasty Four-Ingredient Apricot Bars from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore are easy to make and easy on the wallet! The sweetness comes from the apricot preserves, and rolled oats provide the crunch.
Laura has done it again. Cookbook author, singer, and TV cooking show host, my friend Laura Theodore wants to inspire and help everyone, from newbies to experienced cooks, to get into the kitchen and make food that tastes good. You will like her highly anticipated newest cookbook Jazzy Vegetarian’s Deliciously Vegan: Plant-Powered Recipes for the Modern, Mindful Kitchen.
You’ll have fun preparing vegan meals at home kitchen with Jazzy Vegetarian’s Deliciously Vegan. Laura’s modern guide to vegan eating is 320-pages filled with Laura’s interesting recipes—many from her popular, award-winning PBS television show—and you’ll see beautiful full-color photos on nearly every page.
In addition to over 175 flavor-packed, plant-based recipes, Laura helps readers stock a pantry, find the right equipment, and more, so cooking daily meaks is simple.
From simple snack ideas to enticing entrées to mouthwatering desserts, Jazzy Vegetarian’s Deliciously Vegan features delectable main dish recipes like Teriyaki Kebabs, Sunny Black Bean Burgers, and Gingered Portobello Steaks. Crowd-pleasing party foods include Guacamole Mini Peppers, Chili-Maple Almonds, and Miso Hummus. Vegan Burritos with Tofu Queso Fresca, Golden Cashew Milk, and Seitan Fajitas round out diverse dinner menus. And for dessert, Laura has plenty of scrumptious sweets to choose from, like Lively-Lemon Cupcakes, Sweet Potato Pie, and Divine Chocolate Mousse Cake.
Highlighting holiday entertaining to everyday ideas for preparing quick and delectable plant-based meals for the family, Laura Theodore’s Jazzy Vegetarian’s Deliciously Vegan is the ultimate guide for the vegan home chef.
Four-Ingredient Apricot Bars
- 2 medium ripe bananas, peeled and sliced
- 1 teaspoon vanilla extract
- 11/2 cups plus 1 tablespoon rolled oats
- 3/4 cup thick apricot preserves (see note)
Preheat the oven to 375 degrees F. Lightly coat an 8-inch square rimmed baking pan with vegan margarine. Line the pan with unbleached parchment paper, leaving an overhang of 2-inch “wings” on two opposite sides of the pan.
To make the dough, put the bananas and the vanilla extract into a large bowl and mash into a chunky purée, using a potato masher or large fork. Add the oats and stir with a large spoon to thoroughly combine.
Press half of the dough mixture into the prepared pan in an even layer. Spread the apricot preserves over the dough in an even layer. Top with the remaining dough, patting it down gently into an even layer. Bake for 22 to 25 minutes, or until the edges are golden.
Put the pan on a wire rack and let cool 15 minutes. Cut the “cake” into 12 bars, using a serrated knife and wiping the knife clean often. Using the paper “wings,” carefully lift the bars out of the pan and set them on the wire rack. Let the bars cool for 10 to 20 minutes before serving.
Wrapped tightly and refrigerated, leftover bars will keep up to 2 days.
CHEF’S NOTE: If the preserves you are using are “watery,” drain the excess liquid from the preserves before measuring and using in this recipe. Do this by placing the preserves in a fine-screened sieve set over a bowl. Let drain for 15 minutes. Proceed with recipe as directed.
I have a copy of Jazzy Vegetarian’s Deliciously Vegan for one lucky winner this week. Follow the instructions below to enter. U.S. residents only, please. The contest ends at midnight eastern time on March 13th. Good luck!