Monday, February 13, 2012

Whole Grain Fruit Bars

 We  had a wonderful time going to California. That is where I was raised, so a part of me is still there.We also have our son and his wife who recently moved there, and two siblings living there, so it feels good to visit. We have had a mild winter, but, getting off the plane and feeling the sun shine down on us was amazing. :) I love the sunshine. (I feel like a cat sometimes enjoying the sunshine coming through the windows.) It fills me up and energizes me.  I also love the water that is in San Diego. The family time was the best part. That is what life is all about.   It was a very nice visit. 

I made these bars and we enjoyed them. They have a nice mixture of grains in them. They could be used for breakfast or a snack. Hope you enjoy them. Have a wonderful Day!    

For the crust and topping

2 1/2 C whole Grain flour  *(spelt, kamut, quinoa, brown rice and amaranth) 
3/4  C honey or 1 C sugar
2 1/4 C oatmeal (Old fashioned style)
1 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1  1/2 tsp cinnamon
1 tsp nutmeg
1 C coconut oil 

For the Fruit Filling
1/4 C honey or 1/3 C brown sugar
1 T lemon zest
1/2 tsp cinnamon
2 T whole grain flour or 1/2 T ultra gel
1 1/2 C berries of your choice I used boysenberries
1 tsp lemon juice
1/2 C water
2 T butter 

Parchment paper


1. Heat oven to 350. Grease a 13x9 " pan  and line with parchment paper that extends up the sides of the pan.  (For easy removal after it bakes.) 

2. In a medium size bowl pour in all the ingredients. With a pastry blender or a fork and knife cut in the honey and oil until it is all crumbly. Reserve 2 C of the mixture for the topping. Press the remaining ingredients into the pan lined with parchment paper. Make sure it touches all the way to the sides. ( I love the way stoneware cooks whole grains.) Bake until lightly golden about 15 min or a little less.       
3. Place on cooling rack to cool. While it is baking Pour all the ingredients for the filling into a medium saucepan and cook till it thickens. Should take about 5 to 10 min. Then pour on to the crust. 

4. Crumble remaining flour mixture on top of the filling . Bake another 30 min. Approx or till lightly golden.   

5. Cool and  serve! 

* Flour mixture approx. 1 C spelt, 1 C kamut, 1/2 C quinoa, 1/2 C brown rice, 1/2 C amaranth. I had left overs.   


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