Vegan September 2014 Bar Round Up

Raspberry Chia Seed Jam Oat Crumble Squares (GF/SF)

Chewy Dark Chocolate Granola Bars (no bake)

Vegan Oatmeal Fudge Bars (GF/no bake/9 ingredients)

Caramel Apple Crisp Bars

Pumpkin Creme Bars (GF)

Peanut Butter & Chocolate Chip Oat Bars

Cherry Coconut Oatmeal Bars (GF/5 ingredients)

Chocolate Sea Salt Date Caramel Bars (GF/raw/7 ingredients)

Vegan Lemon Coconut Bars (GF/raw)

Toffee Cinnamon Oatmeal Cookie Bars (GF/SF)

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The consequences of eating gluten are dire in this week’s all-new episode “Gluten Free Ebola” — premiering TOMORROW @ 10p!

Easy Oatcakes

This is modified from a Scottish oatcake recipe, and you can change them any way that you want to.


  • Five cups old fashioned oats (NOT quick oats, they absorb differently.  Avoid steel-cut as well)
  • 1 cup flour (or gluten free alternative, I haven’t had the chance to test any yet but that is my next project. I usually just use whole wheat stone ground flour)
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 stick butter (can sub coconut oil but watch for quick browning)
  • milk or water, whichever you prefer (I have used cow milk, almond milk, and water in different tests)

Preheat the oven to 325 F.  Mix up the dry ingredients, then put the butter in and squish it up with your fingers until you get a crumbly dough.  Add water or milk a little at a time until the dough is just sticky enough to hold together in a ball.  Press into a greased baking pan and flatten into desired thickness.  I usually divide the dough between two glass pie pans and then cut them into wedges since this makes them pretty thin, and pre-cutting reduces the chance of them falling apart when cutting them after baking.  Bake for fifteen to twenty minutes.

You can make sweet versions by adding like 1/2 cup of sugar (brown sugar works best), you can throw in cinnamon and cloves and whatever other spices you like, you can add raisins or chocolate chips, you can pretty much do anything you want to with this. I like them best plain with jam piled on top since they’re pretty buttery.

The way I do it yields 16 servings and each wedge is about 150 calories.

Eggplant Lasagna

I was given these two gigantic — GIGANTIC! — eggplants the other day and I couldn’t stop thinking about how good they would be in a layered casserole.

Gluten-Free Eggplant Lasagna  | frites & fries

I cut the eggplants into thin lengthwise strips and treated them like lasagna noodles. Once you layer that shit up with some sauce and cheese, you get a lasagna-less lasagna.

I hope I blew your mind with that.

Gluten-Free Eggplant Lasagna  | frites & fries

This hot, veggie-filled casserole is the perfect cold weather dinner. It’s also gluten-free as long as your sauce is too. As for the vegans and vegetarians out there, this dish has pork and cheese in it but it can be veganized with things like tofu ricotta, Field Roast Italian grain meat sausage, and cheese substitutes.

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