2 cups (10 ounces) plus 2 tablespoons all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2/3 cup extra virgin olive oil
1 cup (7 ounces) sugar
2 teaspoons egg replacer plus 4 tablespoons water
1 cup shelled pistachios
Procedures
In a medium bowl, whisk together flour, salt, and baking powder; set aside. In a large bowl, whisk together olive oil and sugar until combined. Whisk in [egg replacer]. Add dry ingredients to bowl and stir until comes together in a dough. Stir in pistachios. Divide dough in two and wrap each half in plastic wrap and chill for one hour or more.

Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.

Form each half of dough into an approximately 3 1/2-inch by 8-inch log and place one on each baking sheet. Bake until golden, 45 minutes. Take cookies out of oven and decrease oven temperature to 300°F.

When cool enough to handle, use a serrated knife to cut logs on the bias to form 1-inch wide cookies. Place cookies, cut side down, on baking sheet. Place back in oven and bake until dry and toasted, about 10 minutes more.

Recipe from seriouseats

STREUSEL TOPPING
2 tbsp all-purpose flour
2 tbsp granulated sugar
1 tbsp earth balance margarine
MUFFINS
1 cup all-purpose flour
1 cup whole-wheat flour
1 cup granulated sugar
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 teaspoon egg replacer mixed with 2 tablespoons water
1 cup coconut yogurt
3 tbsp vegetable oil
1 tbsp lemon zest
1 cup fresh blueberries (or frozen mixed with 2 tablespoons of flour)
Recipe from http://food.chatelaine.com/recipes/view/streusel-crunch-blueberry-muffins?print=1
Full description from Chatelaine.
Made a few changes to make it dairy free!
Preheat oven to 375F. Lightly spray 12 muffin cups, or line with paper.
For streusel, mix flour and sugar. Add margarine and blend with fingertips until crumbly. Set aside.
For muffins, stir all-purpose flour with whole-wheat flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg replacer and water in a medium bowl. Then whisk in [coconut yogourt], and oil. Stir egg replacer mixture into flour mixture, just until combined. Batter will be very thick. Stir in fruit. Spoon into muffin cups. Sprinkle tops with streusel mixture.
Bake in centre of oven until golden and a cake tester inserted in centre of a muffin comes out clean, 25 min. Cool muffins in cups for 10 min. Remove from tin and set on a cooling rack to cool completely. Store in a zip-lock bag at room temperature for up to 2 days, or freeze up to 1 month.

Topping:

1 cup all purpose flour
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons cold earth balance margarine
1/2 cup old-fashioned rolled oats( or quick oats)

Filling:

1 pound fresh rhubarb, cut into 1/2 inch slices
2 cups fresh chopped strawberries
1/4 cup light brown sugar
1/3 cup apple sauce
1 tablespoon cornstarch
1 teaspoon pure vanilla extract

Preheat oven 375°f

Mix the topping ingredients together, cut in margarine, I used my hands and just mashed it until it was all a fine meal.

Mix all filling ingredients together into a deep dish pie plate.
Press flat and crumble the topping over top.

Bake for 20 min, or until topping is slightly browned.

Apricot Lara bar-
1 1/2 cup almonds
1 cup Medjool dates, pitted
1 cup dried apricots
pinch sea salt
1/4 teaspoon cinnamon

Instructions
Line an 8- or 9-inch square baking dish with parchment paper or wax paper. In a food processor, pulse the almonds until they are chopped (stop before they start turning into nut butter). Pour them into a bowl.
Process the pitted dates, dried apricots and sea salt until the dried fruits are mashed into a paste. They may try to ball up in the processor, in which case you’ll want to stop and break up the mixture with a spoon before continuing.
Break up the fruit mixture and add the nuts to the food processor. Process until the chopped nuts are incorporated evenly into the fruit mixture. Transfer the mixture to the baking dish, and use your hands to press it into an even layer.
Chill the baking dish in the freezer for at least 30 minutes, then use a sharp knife to cut the fruit-and-nut blend into squares or bars (I cut mine into 16 squares). Wrap each bar tightly for individual servings (see notes). These bars should last for a couple weeks at room temperature, but store them in the refrigerator or freezer for prolonged shelf life.
http://cookieandkate.com/2013/homemade-larabars-apricot-almond-bars/

I made another batch:

Pineapple coconut Lara bars-

1 1/2 cup almonds
1 cup Medjool dates, pitted
1 cup dried pineapple
1/2 cup unsweetened coconut shreds
pinch sea salt

Short Crust Pastry:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated white sugar
1/2 cup earth balance margarine, chilled, and cut into 1 inch pieces
1/8 to 1/4 cup ice water

Filling:
1/2 cup granulated sugar
1 vanilla bean
2 firm pears, cut into small cubes
juice from half a lemon
1 1/2 tsp. fresh sage, finely chopped

Short Crust Pastry: In a bowl place the flour, salt, and sugar and mix until combined. Add the margarine and cut with pastry cutter until the mixture resembles coarse meal (about 15 seconds). Pour and fold 1/8 cup water in until the pastry just holds together when pinched. Add remaining water, if necessary.
Roll the pastry into a 14 inch square on a floured surface. Cut into an even amount of 2 inch rounds. Transfer the pastry to a parchment paper lined baking sheet. Cover and place in the refrigerator while you slice the pear.
Slice up pear really small and mix in the rest of ingredients.
Drop a spoonful down onto one round of pastry, wet the edges and cover, the pear dollop, with another pastry round with a firm pinch around the edges.
Cut a hole in the top and brush with egg whites or margarine.
Bake at 425 for 20 minutes or until browned

http://www.highsnobiety.com/2013/03/11/supra-x-harmony-korine-spring-breakers-donavyn/

1 cup earth balance margarine
2/3 cup sugar
1/2 teaspoon pure lemon extract
1 teaspoon vanilla extract
zest of 1 medium lemon
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
2 1/3 cup flour

Preheat 350F
Cream together the margarine with the sugar, extracts, lemon zest, thyme and salt.
Slowly add flour. Mix until fully combined, roll into a flattened ball and refrigerate until oven has reached temperature.
Roll out dough to 1/4 inch thick and cut into shapes
Bake for 10-12 mins

Perogie dough
2 cups flour
1/2 cup non dairy sour cream
3 tablespoons earth balance margarine
1 teaspoon egg replacer with 2 tbs water
1/4 teaspoon salt

Perogie filling
2 medium potatoes peeled and boiled
3 tablespoons almond milk
1 cup non dairy cheese
1/4 teaspoon pepper

I think it’s time I get some new blazers. They are super comfortable and stylish.

From : sneaker freaker