Vegan Lingonberry Bars

I was craving Linzer torte recently (a fantastic dessert that is, when I make it, essentially just raspberry jam in almond crust) but to my dismay I had NO RASPBERRY JAM. And this isn’t even a case of me being lazy, I promise! It was 10pm, the grocery store was definitely closed, and I obviously could not wait until morning, so I decided to poke around my house for a substitute. It came down to three choices: raspberry jelly (no way it could ever be as good as jam, and likely would yield depressing results); blackberry jelly (the flavors from blackberry could’ve been fun here, as I like to consider them the raspberry’s more intense dark lipstick-wearing sister, but again, jelly<jam); and lingonberry jam (one of many impulse purchases from Ikea simply due to the amount of fun I have poorly attempting say Swedish words- has anyone been looking for a Stenstorp or Förhöja? I know I have.) Although I had no idea what the lingonberry was, let alone its flavor, I knew it was jam so it had to be at least slightly promising. To my surprise and delight, the jam tasted like a mixture between raspberry and cranberry! A+. Since I was already using a new flavor, I decided to be crazy and change up the crust as well, which let to my discovery of a recipe for vegan walnut crust. Perfect. By the by, the crust is so simple and delicious, I may or may not have eaten the majority of the first batch and had to make another for the topping.

Bars (adapted from Love and Lemons)

– 4 tbsp. coconut oil (hard)

– 1 c. flour

– 1 c. walnuts

– 1/2 c. brown sugar

– 1 tsp. cinnamon

– 1 tsp. salt

– 1/3+ c. lingonberry (but really, you could use any fruit!) jam


Preheat oven to 350° F and line a 5 x 7 (or equivalent size) pan with parchment paper. In a food processor, pulse together the coconut oil, flour, walnuts, brown sugar, cinnamon, and salt until it’s crumbly and moist. Take 3/4 of the mixture and press it into the bottom of the pan. Bake the crust for 10-15+ minutes or until the edges turn lightly golden brown. Remove from the oven and let cool. Add a bit of water to the remaining crumbly mix (it’s about to become topping), and mix it gently with your fingers until thicker crumbs form. When your crust is cool, spread a generous layer of  jam, then add the topping. Bake for an additional 15-20 (but check it after 10) minutes. Let cool, then carefully lift out parchment and slice.


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Desserts, Snacks

thirty five

Lemon Raspberry Blueberry Sorbet

…..AKA Becca Wanted to Make Ice Cream But Had No Heavy Cream in the Fridge and was Too Lazy to go to the Grocery Store

But in all honesty, this was a lot better than ice cream in many senses. Firstly, it’s full of fruit, so hellllo nutrition (kinda). And secondly, it was ridiculously easy (compared to many ice cream recipes which require you to use eggs and make custard and let it cool/thicken and blah blah unnecessary). Also, I discovered you can totally kick this up a notch even further AND to avoid the sorbet from freezing rock solid if you don’t eat this straight out of the ice cream maker you can add like 3 tablespoons of vodka! Woo! No worries if you don’t feel like that though, just remember you’ll need to thaw the sorbet for a while before serving if you’re planning to freeze it.

Sorbet (adapted from

– 1 lemon peel, finely chopped

– 1 cup water

– 1/2 cup granulated sugar

– 1/2 cup fresh lemon juice

– 1/4 cup blueberries (fresh or frozen and thawed a bit)

– 1/4 cup raspberries (fresh or frozen and thawed a bit)

– 1/2 cup seltzer

– 3 tbsp vodka (optional)

In a saucepan, combine the chopped lemon peel, water, and sugar. Bring to a boil, reduce heat to medium and simmer for five minutes to make a think syrup. Remove from heat and cool. After it has cooled, strain it to remove all the lemon peel.

In a food processer, combine the berries and blend until smooth (or leave ’em a little chunky if that’s your thang. It ain’t mine). In a bowl or pitcher, stir together the lemon syrup, lemon juice, pureed berries, and seltzer (and vodka if you’re using it). Pour into an ice cream maker and freeze according to directions. If you don’t have an ice cream maker, pour the liquid into an 8-inch metal baking pan and freeze until solid (2-3 hours or so). Then, break up the frozen sorbet and puree it in a food processor or blender. Return to the freezer and freeze again (but not completely). If you’re feeling super professional, blend it up again and then eat!

image image-1I only had frozen berries..they don’t photograph so well. Sad.

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