Tag Archive for easy vegan recipes

Blueberry Lemon Bars {Vegan}

Vegan Blueberry Lemon Bars

Well, it’s officially summer here in Vancouver, though the weather seems to be a bit confused as to what season it is. However, July 15 is Blueberry Day, so hence today’s recipe.

To add to the long list of why 2020 sucks, our summer has been pretty cold and rainy so far. OH! And! Apparently it’s also a banner year for mosquitoes. So yeah. Good times.

What this situation calls for is baked goods, because, let’s face it, there’s no situation that cannot be improved by the application of cake.Lemon Blueberry Bars

Given that none of us can venture too far this summer, Michael and I are making plans to explore our “backyard,” by which I mean, our province. We recently headed out to Fort Langley last week to explore.

If you’ve never been to Fort Langley, it’s pretty awesome. It has such charm, and some really lovely places to browse. In addition to the historical Fort (which is only half open, sadly), the town itself has some pretty interesting things to see, including Blacksmith Bakery, which I highly recommend.

BC Blueberries

On our way home, we hit up a couple of berry farms, and came home with some locally-grown berry booty; strawberries, raspberries and blueberries.

Pie ensued. Also a lemon tart with garnished with glazed fresh berries.

Lemon Tart

But the blueberries… what to do with them?

Lemon and blueberries make good friends, so I decided to pair the two. This is a really simple recipe that I think turned out quite elegant and lovely.

Blueberry Lemon Bars Vegan

Blueberry Lemon Shortbread Bars {Vegan}

Ingredients for the crust:

  • 1 cup vegan butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 ¼ cups all purpose flour
  • zest of one lemon
  • ½ teaspoon salt

ingredients for the filling:

  • 1 ½ cups blueberries
  • ¼ cup water
  • Juice of 1 lemon
  • ¼ cup sugar
  • 1 tablespoon flour or cornstarch


  1. In the bowl of your stand mixer, or using a hand-held mixer in a large bowl, cream together the vegan butter and the sugar. Mix well together until they are light and creamy. Add the vanilla and lemon zest and mix to combine. Add in the flour in three batches, mixing in between each until incorporated. Take a little more than half of the mixture and press it into a 8″x8″ greased (or parchment-lined) square pan. Set aside while you make the filling.
  2. In a medium-sized pot, place the water, blueberries, half the lemon juice and sugar. Bring up to a boil and then turn down the heat and allow to simmer for about 5 minutes. Us a potato masher to squish up the blueberries a little. Place the flour or cornstarch in a small mason jar with the remaining lemon juice and shake well to combine. Add the slurry to your blueberry mixture, bring it back up to the boil and allow to cook down for an additional 5 minutes, until thickened.
  3. Preheat your oven to 350 degrees.
  4. Pour the blueberry compote over the shortbread layer in your pan. Then break the remaining shortbread up into chunks with your hands and scatter it over the blueberry mixture. You want there to be peeks of blueberries through the crust. Bake in a preheated 350 degree oven for 20-30 minutes, until the top is golden and the blueberries are bubbly. Cool and cut into squares to serve.

Healthyish Chocolate Chip Cookies {Vegan}

So, before we even get started right now, let me air a grievance.

It drives me bonkers when I’m on Pinterest and pin after pin after pin is “Healthy Snickers Bars!” Healthy and clean have become buzzwords that–okay–what do they really mean???

Here’s the thing: if something is loaded with fat or sugar or white flour, even if you brand it as vegan or gluten free, that doesn’t make it healthy.

Healthyish Chocolate Chip Cookies

So this recipe? Healthyish.

Healthyish because: 

✅ Contains sprouted spelt flour. Sprouted flours are better for us than regular flour because they make the nutrients more available for us to absorb. Spelt is an ancient grain, a whole grain, and has high fibre and lots of protein.

✅ Contains low refined sugars. One of the things I like the best about this recipe is that it uses coconut sugar (which is much lower on the GI index than regular sugar and maple syrup to sweeten.

✅ Contains coconut oil. Coconut oil is a decent substitute when it comes to oils. It’s a better choice than, say, canola.

What I love about these chocolate chip cookies, though, is how tasty they are. The sprouted spelt flour keeps them soft and the dark chocolate rocks.

Sprouted Spelt Chocolate Chip Cookies

Healthyish Chocolate Chip Cookies {Vegan}

(adapted from One Degree Organics)


1 1/3 cup sprouted spelt flour (I get mine a Bulk Barn)
1/4 cup coconut palm sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 cup plus 2 Tbsp maple syrup
1 1/2 tsp vanilla
1/4 cup plus 3 Tbsp melted coconut oil
1/2 cup vegan chocolate chips

Vegan Chocolate Chip Cookies


  1. In a medium bowl, mix all the dry ingredients together (except the chocolate chips).
  2. In a separate bowl, mix the wet ingredients together.
  3. Pour the wet into the dry and mix, adding in the chocolate chips.
  4. Drop by spoonfuls (I use my cookie scoop) onto cookie sheets, and bake for about 9-12 minutes in a pre-heated 375 degree oven.
  5. Remove from oven and allow to cool slightly before removing to a wire rack.
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