A whole pan full! Wee!
With tropical fruit
With chocolate Tofutti :drool:
(Those are mini scoops, I'm not THAT hungry! ;D
Peanut Butter Oatmeal & Apple Custard Bars
1 cup Whole Wheat Flour
1 cup Oatmeal
1/2 cup Vegan Sugar
1/3 cup Ground Flax Seeds
1 1/2 cups Peanut Butter
3 T Margarine
1/4 tsp almond extract
1 tsp cinnamon
1 T cocoa powder (optional)
1/2 package (about 2/3 cup) Pete's Berry flavored Silken Tofu
2 Organic Red Delicious Apples, cored and sliced
2 T Vegan Sugar
2 T Corn Starch
Preheat oven to 350° F. In a large bowl, mash together cookie layer ingredients until well mixed and not curmbly. (I used a potato masher.) Press 3/4 of dough into an 8x8" baking pan. Poke all over with a fork to ensure proper meshing of layers. (not totally necessary)
In a food processor, combine custard ingredients, blend until smooth. Pour over bottom cookie layer, then gently crumble remaining cookie dough over top. Pat down lightly.
Bake for 23 minutes, or until custard layer seems firm. Cool, cut, and enjoy!
The cookie layer is very rich, and the custard layer is very light. A tasty contrast!
My omni parents enjoyed it with vanilla ice cream, too! :)