Flying Monkey Bars - Vegan

Uncle Art and Aunt Melody's

 Flying Monkey Bars

Thank you, Uncle Art, for stopping by this week and showing me exactly how to make these awesome treats, and for letting me share your recipe! Our family has been loving these ever since you and Aunt Melody created them. 

Mix together in a large bowl:

6 cups whole wheat flour

¼ cup barley malt

2/3 cup raw sugar

2 ½ tsp. salt

1 cup shredded coconut

Add:

         2 cups finely chopped dried Turkish apricots

         2 cups finely chopped dried pineapple slices

OR 1 can crushed pineapple, DRAINED WELL

May also add nuts, seeds or fruit as desired- use ANY combination.

Mix together in a separate bowl or jar:

1 ¼  cups oil

1 ¼  cups water

1 Tbsp. coconut extract

2 Tbsp. vanilla extract

Add everything all together, and knead.

 Add more flour if needed until dough is tacky, but not sticky and has the consistency of firm cookie dough or soft bread.

Press or roll into large, greased jelly roll pan. 

Cut into 1½ “long strips with a pizza cutter or knife. 

Bake at 350 degrees until light brown. Baking time depends on the size of the pan and is approx. 30-45 minutes. Re-cut and eat.

These delightfully soft crackers bars are so difficult to stop eating that they seem to fly off the plate... that is how they got named Flying Monkey Bars. 

They are great to take to work on a tray for coworkers and they also make a nice On-The-Go Breakfast. They taste so good it is hard to remember that they are good for you. 

Vegetarian Lasagna Rolls

Vegetarian Lasagna Rolls 

Boil according to packaged directions: 
      1 box Lasagna Noodles, al dente. 
Drain and place back in large kettle covered with cold water. 

While the pasta is cooking -

Mix together in a large bowl:

     1 (32oz.) Ricotta Cheese 
     1 (10 oz.) box frozen, chopped spinach -thawed and drained - Squeeze out all the extra water you can to make it as dry as possible. 
     Salt to taste - I use about a teaspoon 
     1 egg - I sometimes add an extra egg white too if I have extra eggs that day. 
     Mozzarella cheese, grated  - about 2 cups

Place a noodle on a clean flat surface. Place about 1/4 cup of cheese mixture onto one end of the noodle.  

Spread out the cheese mixture to cover most of the lasagna noodle leaving the other end uncovered. (That is where it rolls up and sticks together)

Roll up the lasagna noodle starting with the end that has the cheese mixture on it. 

Place the rolled pasta in a greased baking dish. (I used a 10x15 glass baking dish.) 

Cover the Lasagna Rolls with Marinara Sauce. I used a 40 oz. jar that I got from Costco. 

 Use a fork to slide the rolls back and forth a tiny bit to cover each one of them completely with sauce. 

Top with more grated mozzarella cheese. 

Bake at 350 degrees until bubbly, about 45 minutes. 

Eat while hot. Refrigerate or freeze any leftovers. 

This cheese filling mixture also works very well to make Jumbo Stuffed Shells or other filled pasta recipes.