Vegan Shortbread Lemon-Ginger Bars
After a dreary and rainy weekend stuck inside binge-watching Tiger King, let’s brighten things up a bit! Thank you to Abby from Heart of a Baker (@heartofbaker) for the inspiration behind this delicious dessert! It is going to be a challenge only having one of these a day while I am stuck at home!
1 cup whole wheat flour, sifted
½ cup confectioners sugar, sifted
½ cup coconut oil, melted
1 ripe banana, mashed
Zest & juice of 4 lemons (preferably Meyer lemons)
1 tbsp fresh ginger, minced
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp whole wheat flour, sifted
2 tbsp cornstarch, sifted
Preheat the oven to 350°F. Grease a 9x9 pan with vegetable shortening and set aside.
In a medium mixing bowl, sift the flour and then sift the confectioners sugar. Add the coconut oil and stir until the dough forms. Press evenly into the prepared baking pan and bake for 7-10 minutes, until the edges are golden brown. NOTE: Do not over bake the crust, or it will be too hard and dry after the filling is added. Set aside.
In a standing mixer bowl, beat together the mashed banana, lemon juice and zest, ginger, sugar, and vanilla extract until combined. Sift the flour and cornstarch into the mixture and beat until smooth and combined.
Pour the mixture over the crust and bake for 30 minutes, until the filling is set and the edges are slightly golden brown.
Allow to cool and refrigerate for at least 1 hour.
Dust with confectioners sugar before serving.