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Make these easy, vegan lemon lavender bars for your next dinner party. This light and aromatic dessert will impress all your guests, even if they aren't vegan.

½ Tsp Sesame Oil Preheat your oven to 425F and line a baking pan with parchment paper. Set aside In a bowl add your flour, cornstarch, onion powder, garlic powder, smoked paprika, salt, and black pepper. Whisk until well mixed. Add your non-dairy milk and whisk until combined. You should be left with a thick pancake batter like consistency. If it’s too thick, whisk in 1 tbsp of non-dairy milk at a time until you reach the right consistency. Coat your cauliflower florets in the batter and place them on the baking pan. Once all cauliflower florets are coated, bake in the oven for 20 minutes.

1 Cup Caster Sugar 1 Tsp Vanilla Extract Instructions Preheat your oven to 350F and line a baking tray or two with parchment paper. Set aside. In a medium-sized bowl, add your flour, cacao powder, baking powder, and salt. Whisk until evenly combined. In a separate large bowl, add your melted vegan butter and sugar. Mix together until combined. Add your almond milk and vanilla extract and mix again until combined. Add your dry ingredients to your wet ingredients and using a rubber spatula, fold it in until combined. Be sure not to over mix. Add your powdered sugar to a small bowl, and using a ...