Easy Plant-Based Lemon Bars 🍋 Guilt-Free Breakfast Dessert?!

[@brendabeaudette-kaim6591]

Hi everyone! I'll be making these very soon! Yum!! I've been making Jill's delicious recipes for almost a year now and I feel like she has saved me from feeling gastronomically deprived!!! A quick story: I recently came back from a family vacation at Club Med in Punta Cana, Dominican Republic - it's my and my kids' Christmas instead of buying a bunch of gifts they can buy themselves. I was SOOOO disappointed about the lack of vegan choices (and lack of labeling) despite the fact that Club Med has a mission to have delicious plant-based options starting 2023. Well, guys, I'm a beach girl, an avid swimmer, yet I was never so happy to leave paradise to get back into my kitchen and make excellent meals!!! After giving this some thought, and knowing how hard Jill continues to work to make healthy, delicious meals, I decided to become a member to support everything she does for us!!!! She really deserves it! Just watched her again on Chef AJ's show! I'm happy to be a part of our community!!! A gazillion times over, THANK YOU CHEF JILL!!!!!♥♥♥ PS: I've been talking about her to the neighbors and anyone having aches and pains etc. They want me to do a demo in their kitchens! I told them they could just watch Jill on KZbin so here's hoping for more subscribers!!!

[@wholefoodplantbasedcookingshow]

Hi Brenda, thank you for sharing your story, your kind words, and for supporting our show! So happy to hear you are enjoying our recipes. 😃

[@brendabeaudette-kaim6591]

@@wholefoodplantbasedcookingshow You are so very welcome! I am truly so grateful to have found you!❤️

[@Grace-sp8dc]

Yes! Me too- love your words :):):) I just Looove what she does and how...this delicious pioneering :) I can't say how much, I appreciate it - I'm from Prague Czech Rep.and for me here it is a such amazing support and inspiration. Thank you Jill !

[@annoyingbutmorallyconsistent]

Pro tip: To make parchment take the shape of whichever vessel you are using, crumple it up into a ball and run it under water until its more pliable. Squeeze out the water and push it into your pan, container, etc.

[@vilmabock478]

Thank you! 🤗

[@CastledarkDweller27]

I scrumple my parchment paper up too! But never wet it! Never heard of that bit before. I just unscrumple it and press it into whatever pan I’m using.😊

[@annoyingbutmorallyconsistent]

@@CastledarkDweller27 Interesting. I'll try it without the water and see if it has the same end result.

[@DoreenBellDotan]

I just used flour I milled in the grinder attachment to the blender from whole oats to make Kentucky Fried Oyster Mushrooms. It is *terrific*. I oven fried them and the oat flour gives them the crunch that deep frying imparts because it's a bit more coarse than store-bought flours. I'm really enjoying adopting the oat flour tip from you. Thank you. Your channel is one of my go-tos for all kinds of recipes.

[@homesteaderfiftywmartha603]

Sounds yummy

[@DoctorRevers]

Will be making these. Used to love them. This channel is pure gold. Too many recipes to make now. I’ll have to just get to it already.

[@alisheabasson2987]

I was just commenting to my husband how I made lemon bars in Home Economics in high school. I’ve tried several of your recipes so I know this will be great as well! Thanks for sharing this healthy version ❤

[@claudettezabsonre4572]

Great idea Jill, I love your show I watched all the time. I made the pineapple Upside Down cake a few minutes ago; I’m just blown away by the taste- who said butter is better; no way. Thank you Jill; this is from Canada God blessings

[@brendabeaudette-kaim6591]

Hi Plant-based foodies! I made this twice since my last post below!!! So lemony and satisfying!!! Thank you, Jill! Next is the carrot cake bars!! Carrots and pineapple? Who knew? I'm very excited to try this combination in a new dessert!!! ❤

[@kathleenkastner]

I'm so excited to try this recipe! Thank you so much! I love all things lemon. 🙏💖

[@AvocadoEaters]

Wow, we did this today and it is sooo good 👍 Thank you so much for this fantadtic recipe 🙏 it tastes much like my mom' lemon crumble pie from my childhood, but is much much healthier. Thank you again 💐

[@jordana99]

I want one now! Yummy lemon.

[@susan7396]

You read my mind. I’ve been craving lemon bars-but wanted a healthy option. Thank you sooo much. I can’t wait to try these. ❤

[@DValentine-lp3yr]

This question is about your Ninja Creami video: what would you recommend as a substitute for the banana please? I find banana flavour overpowers other flavours. PLEASE do vanilla and coffee ice creams next. I'm waiting for my Ninja machine to arrive after seeing your video. Thank you for all you do to help us eat more healthily: I have shed many kilos since swapping out sugar for dates in my cooking! THANK YOU JILL!

[@fionamarshall9894]

Gosh, my mouth was watering at the lemonyness of these! Pucker up buttercup :)

[@tinafranco338]

My husband (and my whole family) LOVES all your recipes! But my husband especially loves lemon bars. He will love this! I will make it this weekend for sure. It will be a nice surprise for him. Thank you again for another fantastic recipe!

[@lizzzarduh]

I just made the crust and oh my gosh it’s sooo good I actually boiled some of my dates which were just medjool and then used the liquid!!

[@lizzybeedman7260]

I think I’ll make this for Mother’s Day but include a glaze to go on top instead of the coconut just for my family who doesn’t normally eat this way

[@emily042794]

A potato?! My mind is blown! I want to try this

[@sharit7970]

same!

[@abundantYOUniverse]

First! 😄 I love anything lemon but when your video popped up I was like oh man! I have to make some of these thanks!

[@Mal0wens]

I somehow failed the consistency of both the base and the filling but it still tastes amazing. At least I’ve discovered a delicious lemon curd!

[@virginiatibbetts1551]

These were so yummy and a hit with the whole family. Interesting use of potato, but definitely worked.

[@BrooksEM]

It's in the oven. Thank you!

[@afriend621]

How is it ?

[@BrooksEM]

@@afriend621 really good!

[@mistysedillo8954]

Wow, you never disappoint! I love all your recipes and make them again and again!❤

[@RGGG318]

Been wanting this since making the lemon loaf, thank you!

[@sharit7970]

Making these right now- just came out of the oven and I'm waiting for them to cool. The dough for the crust and the several spoons of filling I had were delish... thanks for posting!!

[@angelapriddy6308]

Oh yummy thank you so much

[@Universalhealing-bo3ir]

Beautiful Mmm Potato & lemon 🍋 my favorites 💞

[@mmakomanyatja5213]

Is A MAGIC Jill thank you so much stay bless with your family many thanks

[@raineylee]

Oh wow! Looks good! I’m going to try this!!

[@susanlombardo8444]

Sounds yummy! 👍😁

[@barbararoyal6139]

Looks good Jill. Love lemon☀️

[@wendybgoode]

These look great! Thank you.

[@carmenmarcinkiewicz7149]

Those looks amazing!

[@LeeAnnahsCreations]

This has me drooling. Yum!

[@phillipsmom6252]

Yummy 😋👍

[@nazokashii]

These seem so great :D love lemony flavour :) thank you for sharing

[@phillipsmom6252]

Yummy 😋

[@janetsimon2445]

Looks amazing. Can't wait to try those. Thank you for sharing.

[@beverlybruno6169]

So delicious!!!

[@loriwilliams2167]

These look and sound so good! I love anything with 🍋

[@Thats_Right80]

Didn't bake this at all. Didn't read the recipe properly. But it was delicious still after setting in fridge.

[@lynmontel1724]

Hi Jill Loving your recipes... Is there anything that I can substitute for the dates? If my grandkids see even a hint of anything that resembles a date there is no way that they will eat whatever it is. Thanks Lyn

[@lisaewald494]

Looks delicious! 💚✨

[@kseniyan2973]

Lovely! Are oats replacable? We have coeliac in the family. Thanks:)

[@1951JULY]

What can I use instead of oats please I am totally wheat free ? Please

[@jeandixon586]

Almond flour, coconut flour, buckwheat (which is a grass, not wheat) flour ... Google it 😉

[@Grateful4plants]

If you find gluten free oats, you could use them. They say gluten free because they weren’t processed in a factory that processes wheat, but oats are not wheat themselves.

[@jeandixon586]

@@Grateful4plants True! Just looked oats up and they're "a distant relative within the grass family".

[@cuppatea4466]

Some of us who need to be gluten-free have to avoid oats , even if they are not processed in a factory where wheat is processed, because oats contain lectins which can irritate the digestive tract.

[@Grateful4plants]

I didn’t know that. Hopefully we can always find a substitute that works for us. 😊

[@chavaengel2337]

What can I put instead of potato. I dobby eat potatoes. Thank you

[@mayaamay4615]

❤

[@MaryDavidson911]

Has anyone found any way to find out what lemons do not have the bug shellac coating on the outside? Or beeswax coating? I am truly repulsed by those two ingredients and I just can’t use the lemon zest because of it. If not I wonder if lemon oil might be a substitute? I’m sure that lemon oil comes from the zest of the lemon anyway but surely they wouldn’t put the coating on it if they’re just sending them to the lemon oil factory. But honestly I just don’t know. Would these be good without the lemon zest?… These look super yummy.

[@MaryDavidson911]

And I do understand that lemon oil technically is an oil but my thinking here is that it is such a critically low amount that on occasion it might be OK? Kind of like Mary McDougall uses sesame oil in her recipe, but because it’s such a teeny tiny amount it’s ok

[@Grateful4plants]

I would love substitutes for nuts. Cashews and almond flour seem to be used a lot and I would love to try her recipes.

[@svetlanabrady563]

You can use sunflower seeds instead of nuts

[@Grateful4plants]

Thanks. I should have explained better. I have to avoid nuts, seeds and avocado because they are too high fat for me. But seeds would be a good sub.

[@rosangelacorrea7761]

@@Grateful4plants So true.. and yes seeds are also high in fat so we can’t substitute with seeds either. I wish they would give other substitutes that are not high in fat. I also watch my intake of seeds as well because of the fat. It’s healthy fat but still fat. When I started my weight loss journey I avoided everything you mentioned. I still follow a Low fat wfpb but after losing 70 pounds I incorporated those foods back into my diet, but I eat them sometimes and seeds I also limit the amounts I eat. It’s been almost 3 years eating this way.. I’ve kept the weight off and I’m off the list of medications I was taking. I feel better than in my 20s! Never going back to the unhealthy way I was eating before for so many years.

[@Grateful4plants]

Fantastic!

[@sandraalexander3881]

Be sure to use raw sunflower seeds...our local ingles grocery carries them

[@kittybeck151]

Would this be a good dessert uncooked? (raw)

[@lesleycandlishs.n.h.s4300]

can you use anything else instead of oats ?

[@lambertvangestel74]

Should it be possible to decorate the cake with shredded coconut before baking? Then it sticks better to the surface. Or should it burn???

[@wholefoodplantbasedcookingshow]

It would burn

[@PlntRun44]

Can another flour replace Almond Flour?

[@svetlanabrady563]

sunflower seed flour

[@ruthbaker2676]

What kind of potato was used? Was it a russet potato?

[@wholefoodplantbasedcookingshow]

Yes

[@vickisola5063]

what is the name of your blender you use

[@wholefoodplantbasedcookingshow]

It is a Blendtec Professional 800

[@miraiedits]

I made these today and they're delicious! :) But one thing I've noticed, is that my measurements don't seem to be the same as the ones you're using? I'm in Europe (Sweden) so I don't normally use cups and such (I use grams and dl/decilitres). But I bought some cup measurements to use for American recipes. But when I put in the dates into the measuring cup, I noticed I could only fit like half the amount that you seemed to use. So I took a few extra ones. And even though I followed the exact recipe for the crust, I still ended up with roughly half of the dough that you got. Am I perhaps using the wrong measurements? What do you think?

[@wholefoodplantbasedcookingshow]

There is an option when printing out the recipe for metric measurements

[@miraiedits]

@@wholefoodplantbasedcookingshow Thank you :)

[@LeeAnnahsCreations]

Is this in the new cookbook???

[@wholefoodplantbasedcookingshow]

No, just created this last week 😃

[@setsul7277]

What is the secret to cutting the parchment paper?

[@1auntievenom]

Is this in the new cookbook? I can not wait for mine to arrive. Lemon bars are... I should say were one of my favorite things before going wfpbv. I love all of your recipes but specifically, your buckwheat bread is on rotation at my house. Thank you for everything that you do.

[@wholefoodplantbasedcookingshow]

No, it won’t be in this next cookbook l. It is too recent

[@1auntievenom]

@@wholefoodplantbasedcookingshow version 3 then, lol.

[@consciouscaleb5990]

🌚🌚🌚😋

[@janedough6575]

If this is guilt free then what is a guilty breakfast?😮

[@victoriaputureanu7783]

Everything looks good,but use sweet potato.

[@julia1234]

That would change the colour and it would not have the lemon appearance .. nor as much starch to let it set .. she is very clever to do this with potato ❤

[@beanburrito8903]

Hi jill is you husband named Jack lol jk 🤪😜😉

[@kittybeck151]

My dad's second wife was named Jill & her first husband was named Jack!

[@nhuslage]

these look sooo good!