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1
To make the dough:
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2
In standing mixer fitted with a paddle attachment, mix the margarine and sugars until light and fluffy, about 5 minutes, scraping the sides and scooping the bottom once or twice to incorporate the margarine.
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3
Add the applesauce, vanilla paste and lemon zest and mix to fully incorporate.
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4
Sift the flour, baking powder, cinnamon, and salt onto a sheet of parchment paper or into a medium bowl.
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5
Add the flour to the margarine and mix until completely incorporated.
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6
Scrape the batter onto a sheet of plastic wrap. Pat flat, about 1-inch thick, and cover completely with plastic wrap. Refrigerate overnight.
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7
Remove the dough from refrigerator 15 to 20 minutes before proceeding.
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8
To make the bars:
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9
Preheat oven to 375u00b0F. Line a sheet pan with silpat liners or parchment paper.
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10
Place a second sheet of parchment paper, the same length as sheet pan, on work surface. Roll the dough into a rectangle about 14 inches long (or 2 inches shorter than your baking sheet) by 6 inches wide. Evenly spread the filling from end to end along one side of the dough's long edge, about 2 inches wide. Lift the parchment paper and roll the dough lengthwise in a log, 2 to 21/2 inches wide. Flip onto the prepared baking sheet and flatten evenly with your hand into a rectangle.
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11
Brush with rice or hemp milk and sprinkle with demarara sugar. Bake until the dough has turned a pale, nutty brown and the filling is heated through, about 12 to 15 minutes.
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12
When done, remove and allow to cool in the pan. Cut into 2 to 21/2-inch squares.
