As promised here's recipe using the raspberry lime sauce I made yesterday. Move over ice cream, here's a whole grain way to enjoy this tasty condiment.
On that note these bars are made with whole wheat four, oats and nuts. For sweetness I used agave nectar in conjunction with turbinado (raw) sugar since I had it on hand after using it in my sauce, but again you can use honey instead of the nectar.
I don't normally use sugar, but if it's needed I will use turbinado, which is an unrefined sugar. It has a larger grain and is drier than brown sugar. I'm not a huge brown sugar fan- often it's simply refined white sugar that is then dyed with molasses to make it brown.
Warning- these are pretty crumbly. And tasty. I meant to get a few heart cut outs for this picture above but my family ate these too quickly and I only had enough left for one cut out. I hope your kiddos like these as much as mine did!
Raspberry crumble bars
Makes: 16 bars
Prep time: 15 minutes
Cook time: 50 minutes
1 1/2 cups whole wheat pastry flour
1 1/4 cups rolled oats
1/3 cup turbinado sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cups walnuts, chopped
1 stick butter, softened and cut into pieces
1/4 cup honey
1/2 cup raspberry sauce
1/2 cups blackberries
Preheat oven at 350F. Grease a 9x9 inch baking pan.
Mix together flour, oats, sugar, baking soda, salt and nuts. With a pastry blender or two forks mix in butter and nectar until mix is in rough crumbles.
Firmly press 2/3 of the mixture into the prepared baking pan. Bake for 20 minutes.
While it is baking, mix together raspberry sauce and blackberries. Crush blackberries slightly with a fork. Spread this mixture onto the crust. Top with the remaining oat mix and bake for an additional 30 minutes, or until the top is golden. Cool completely before cutting.
Related reading:
On that note these bars are made with whole wheat four, oats and nuts. For sweetness I used agave nectar in conjunction with turbinado (raw) sugar since I had it on hand after using it in my sauce, but again you can use honey instead of the nectar.
I don't normally use sugar, but if it's needed I will use turbinado, which is an unrefined sugar. It has a larger grain and is drier than brown sugar. I'm not a huge brown sugar fan- often it's simply refined white sugar that is then dyed with molasses to make it brown.
Warning- these are pretty crumbly. And tasty. I meant to get a few heart cut outs for this picture above but my family ate these too quickly and I only had enough left for one cut out. I hope your kiddos like these as much as mine did!
Raspberry crumble bars
Makes: 16 bars
Prep time: 15 minutes
Cook time: 50 minutes
1 1/2 cups whole wheat pastry flour
1 1/4 cups rolled oats
1/3 cup turbinado sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cups walnuts, chopped
1 stick butter, softened and cut into pieces
1/4 cup honey
1/2 cup raspberry sauce
1/2 cups blackberries
Preheat oven at 350F. Grease a 9x9 inch baking pan.
Mix together flour, oats, sugar, baking soda, salt and nuts. With a pastry blender or two forks mix in butter and nectar until mix is in rough crumbles.
Firmly press 2/3 of the mixture into the prepared baking pan. Bake for 20 minutes.
While it is baking, mix together raspberry sauce and blackberries. Crush blackberries slightly with a fork. Spread this mixture onto the crust. Top with the remaining oat mix and bake for an additional 30 minutes, or until the top is golden. Cool completely before cutting.
Related reading:
