Lemon Crumb Squares – Dairy, Egg & Nut Free

• 1-1/2 cup Silken Tofu, Firm (or One 12 Oz Pack)
• 1/2 cups Honey (or Maple Syrup To Make It Vegan)
• 1/2 cups Unsweetened Applesauce
• 1/2 cups Lemon Juice (for 1/2 Cup You'll Need About 2 Lemons)
• 3 Tablespoons Custard Powder
• 2 Tablespoons Granulated Sugar
• 1 Tablespoon Lemon Zest (for 1 Tablespoon You'll Need About 2 Lemons)
• 1/2 cups Margarine, Melted (I Used Dairy Free)
• 1-1/2 cup All-purpose Flour
• 1 cup Quick Cooking Oats
• 1 cup Brown Sugar, Firmly Packed
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt

1. Preheat oven to 350 F. Line a 9x13 inch baking dish with foil or parchment paper, leaving an overhang at the sides to be able to lift the squares after baking. Set aside.
2. In a large bowl, combine silken tofu and honey. Beat with a hand blender until smooth and creamy. Stir in applesauce and lemon juice. Set aside.
3. In a small bowl, combine custard powder and sugar. Add it into the tofu mixture along with lemon zest. Stir with a rubber spatula until thoroughly mixed. Set aside.
4. In a separate bowl, combine melted margarine, flour, oats, brown sugar, baking powder and salt. Stir until mixture resembles coarse crumbs. Pour half of the mixture into prepared tray. Press with hands to create an even layer. Pour tofu mixture on top and spread evenly. Sprinkle remainder of the crumb mixture on top.
5. Bake for 25 to 30 minutes or until crumbs are light golden. Let cool completely before slicing. For a clean edge cut, chill in freezer for 30 minutes before slicing.

silken, honey, unsweetened applesauce, lemon juice, custard powder, sugar, lemon zest, margarine, allpurpose, oats, brown sugar, baking powder, ubc

Taken from tastykitchen.com/recipes/desserts/lemon-crumb-squares-e28093-dairy-egg-nut-free/ (may not work)