Double Blueberry-Lemon Breakfast Bars
They're technically breakfast, rather than dessert, and I didn't use fresh fruit, I used dried and frozen, because that's what I had on hand. Also, the recipe came from my Cooking Club magazine, rather than from The Moosewood Restaurant Book of Desserts, so no, this is not my Cookbook Challenge assignment for this week. I was flipping MRBD, and most of the recipes that were really talking to me were autumn recipes. Things with cranberries or pumpkin and hazelnuts. Although at some point, I am going to have to make the strawberry chantilly cake, which looks like it manages to be both light and decadent at the same time. I'm particularly excited about the date/chocolate/hazelnut biscotti, for which I do have everything (assuming I still have enough dates, maybe I should buy more dates), and dates are even in season. Maybe I'll make those on Friday.
My food porn magazine arrived yesterday, and it contained this recipe for Double Blueberry-Lemon Breakfast Bars, advertised as a good breakfast on the go. I suddenly needed to make it right now.
Double Blueberry-Lemon Breakfast Bars
Breakfast
By: Maria Speck
These chewy breakfast bars have a ginger-spiked graham cracker base and are filled with a mix of fresh and dried blueberries. For an extra burst of citrus flavor, plump the dried berries in lemon juice for half an hour.
CRUST
18 whole wheat or regular graham crackers*
3 tablespoons olive or vegetable oil
2 tablespoons minced fresh ginger
2 tablespoons packed light brown sugar
1/8 teaspoon salt
FILLING
1/4 cup whole wheat flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 eggs, room temperature
1/4 cup packed light brown sugar
2 teaspoons grated lemon peel
3/4 cup dried blueberries
1/4 cup lemon juice
1/2 cup fresh or frozen blueberries (do not thaw)
1/2 cup toasted chopped walnuts**
TIPS *Look for 100-percent whole wheat honey graham crackers in health food or specialty stores. They add a distinct caramel flavor to the crust.
**To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.
8 bars
PER BAR: 285 calories, 13.5 g total fat (2 g saturated fat), 6 g protein, 38.5 g carbohydrate, 80 mg cholesterol, 215 mg sodium, 3.5 g fiber
I didn't have any dried blueberries, so I used dried black currants instead, and the graham crackers I had were cinnamon, so I omitted the sugar from the crust. I used a bit more ginger than was called for, which gives them a nice bit of extra warmth. I like them. I am somewhat likely to make them again, with various kinds of fruit.
My food porn magazine arrived yesterday, and it contained this recipe for Double Blueberry-Lemon Breakfast Bars, advertised as a good breakfast on the go. I suddenly needed to make it right now.
Double Blueberry-Lemon Breakfast Bars
Breakfast
By: Maria Speck
These chewy breakfast bars have a ginger-spiked graham cracker base and are filled with a mix of fresh and dried blueberries. For an extra burst of citrus flavor, plump the dried berries in lemon juice for half an hour.
CRUST
18 whole wheat or regular graham crackers*
3 tablespoons olive or vegetable oil
2 tablespoons minced fresh ginger
2 tablespoons packed light brown sugar
1/8 teaspoon salt
FILLING
1/4 cup whole wheat flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 eggs, room temperature
1/4 cup packed light brown sugar
2 teaspoons grated lemon peel
3/4 cup dried blueberries
1/4 cup lemon juice
1/2 cup fresh or frozen blueberries (do not thaw)
1/2 cup toasted chopped walnuts**
- Heat oven to 350°F. Spray 8-inch square baking pan with cooking spray.
- Process graham crackers in food processor until finely ground (about 1 1/3 cups crumbs). Add all remaining crust ingredients; pulse just until combined. Press crumbs into bottom of pan; bake 8 minutes or until set. Cool on wire rack.
- Whisk flour, baking powder and 1/8 teaspoon salt in small bowl. Beat eggs, 1/4 cup brown sugar and lemon peel in large bowl at medium speed 1 minute or until frothy and sugar is dissolved. At low speed, beat in flour mixture just until blended. Stir in dried blueberries and lemon juice. Pour filling over crust; sprinkle with fresh blueberries and walnuts.
- Bake 25 to 30 minutes or until top is light brown and edges start to brown. Cool on wire rack 30 minutes. Cut into bars; cool completely in pan, about 1 hour.
TIPS *Look for 100-percent whole wheat honey graham crackers in health food or specialty stores. They add a distinct caramel flavor to the crust.
**To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.
8 bars
PER BAR: 285 calories, 13.5 g total fat (2 g saturated fat), 6 g protein, 38.5 g carbohydrate, 80 mg cholesterol, 215 mg sodium, 3.5 g fiber
I didn't have any dried blueberries, so I used dried black currants instead, and the graham crackers I had were cinnamon, so I omitted the sugar from the crust. I used a bit more ginger than was called for, which gives them a nice bit of extra warmth. I like them. I am somewhat likely to make them again, with various kinds of fruit.