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.
Yes, she’s 3 and a half and still sitting in a booster on the floor for meals.
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?