Growing up, one of my favourite treats was something our friend Ruth often made: raspberry bars. You press in half the dough to make a crust on the bottom, spread jam over it, and then crumble the rest of the dough over the jam. It was sickeningly, deliciously sweet – so much so that I recall my mom only making them maybe twice. I still use that recipe, and sometime I plan to post it, but here I’ve made some adaptations to it to make it healthier and suitable for a breakfast item.
1 c pumpkin puree
1/2 c brown sugar
1 c whole wheat flour
1/2 c white flour
1 tsp salt
1/2 tsp baking soda
1 1/4 c oatmeal
1/4 c unsweetened cocoanut flakes
1/2 c chopped walnuts (reserve for topping)
2 cups mashed fresh fruit (such as blackberries, peaches, raspberries, strawberries)
1/2 tsp cinnamon
Cream pumpkin and sugar. In a separate bowl, combine dry ingredients, then add to pumpkin mixture. Mix well.
Press roughly half of the crumb mixture into greased 13×9 pan, using a spoon or your hands. It will be somewhere in the neighbourhood of 1/4 or 1/2″ thick.
Spread fruit filling. It may appear runny, but that’s okay.
Sprinkle with remaining crumb mixture and walnuts. Bake at 400 for 20-25 minutes.
Cool. Cut into bars.
Or don’t cool and cut into bars anyway, which is what we did. GooGoo ate two ample pieces. Mr Pine Nut said they were good. I wasn’t sure about them at first bite, but as I kept eating them, they grew on me. They have a nice earthy pumpkin undertone. I used blackberries and I think they lent themselves well to the pumpkin flavour. Betcha cranberries would be really yummy too! But you’d probably want to sugar them up and cook them a bit first to soften them into spreadable goo.
See you tomorrow with a sandwich recipe. Or should I call it a wafflewich?