I am near-sighted. I started having trouble seeing in fifth grade. Most people would say this isn’t a big deal, and it’s not in the scheme of things. But I didn’t want to wear glasses; they weren’t for me. So for two years, I didn’t wear glasses to school. When I was at home I wore them in increasing amounts until I became comfortable with them, but I didn’t wear them to school. It wasn’t easy, but I managed to swing it. After those two years, I got tired of having to go sit in front of the chalkboard to copy down notes or read the day’s assignments, so I started wearing them to school. I’d take them off at lunch or when I didn’t need to see, but I got over it and wore them.
However, to this day, I still don’t wear my glasses in public. Crazy, I know, but I don’t like how I look in glasses. When I picture myself, it never involves glasses. When I’m shopping or out to eat, I keep them in my purse for emergencies. When I go see a play, I often put them on after the lights go down. So if you see me at the mall and wave and I don’t wave back, it’s only because I can’t see you.
I can kind of see and make do quite well. I also have prescription sunglasses I sometimes leave on when I’m grocery shopping or the like. It’s not ‘cause I think I’m cool. I know I’m not cool.
I have tried contact lenses before and it didn’t work out. The discomfort and thought of touching my eye were simply too much for me to handle. I’ve also considered Lasik, but that sounds pretty freakin’ scary. So for now I make do with sunglasses and squinting. Really, it’s served me pretty well so far.
It’s not hard to see why these Vegan Blackberry Coconut Bars are delicious. You’ll never know they are vegan with a firm, crunchy oat and coconut topping and crust, surrounding sweet blackberries. Even though summer is over , you can probably still find them in the stores. I also think frozen, thawed, and drained blackberries would probably work. The filling might be a little juicer, but I think that would be a good addition. Make these bars and see how good they are for yourself!
½ cup plus 1 tablespoon granulated sugar, divided
1 ½ cups all-purpose flour
1 cup old fashioned oats
1 teaspoon baking powder
¼ cup shredded unsweetened coconut
¾ cup virgin coconut oil, solid
3 ½ - 4 cups blackberries
1 tablespoon fresh lemon juice
Preheat oven to 375 degrees F. Line an 8 inch square pan with parchment, leaving overhang for easy removal later.
In a medium bowl, stir together ½ cup sugar, flour, baking powder, and coconut until combined. Add coconut oil and stir until it is distributed evenly and a crumbly mixture forms. Press half of it into the pan.
In a medium bowl, stir together blackberries with remaining tablespoon sugar and lemon juice. Pour over the dough in the pan. Top with the remaining dough. Bake for 50-60 minutes, rotating halfway through, until the top is golden brown. Be sure dough is set and fully cooked on top. Cool bars completely in pan before slicing and serving. Bars may be stored at room temperature in an airtight container for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in a 350 degrees F oven for about 15 minutes.
Recipe adapted from Yummy Mummy Kitchen