Sunday, April 18, 2010

Blueberry Oat Bars

I took advantage of being left alone at home on Sunday while my husband and my daughter had gone out to bake these bars which I've found a while ago on this site. What I like about it is that they are bars plus there is not much of sugar in it. And since I have two packs of fresh blueberries lying almost dead in the fridge , so it's a good time to use them up for these healthy bars!

I made only half of recipe and did few changes by using some plain flour to mix with wholewheat flour. And substituted buttermilk for milk and lemon juice. Last is to use more fresh blueberry instead of frozen one called for in the original recipe. it's simply plain to make , yet provided such a wonderful outcome..

Blueberry-Oat Bars ( adapted version )

1 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
1/4 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
45 g unsalted butter, chilled
1/2 cup buttermilk
1 teaspoons pure vanilla extract
1/4 scant cup sugar
1.5 teaspoons cornstarch
1 3/4 cup fresh blueberries
a tablespoons brown sugar

Method :

1. Preheat oven to 350 degrees. Butter a 8-by-8-inch baking pan, line with a piece of parchment (allowing the sides to hang over the pan) and butter the parchment.

2. In a medium bowl, whisk together the oats, flour, baking powder and soda, salt and cinnamon. Using the large holes of a box grater, shred the butter into the flour-oat mixture. Using your finger tips, work in the butter until the mixture resembles pebbles or rice.

3. In a small bowl, whisk together the buttermilk and vanilla. Using a fork, stir the milk mixture into the flour-oat-butter mixture, until just combined.

4. In the bowl of a food processor, pulse the sugar and cornstarch several times. Add 3/4 cup of the blueberries and pulse until the berries are minced. Transfer to a small bowl and stir in the remaining whole blueberries.

5. In the prepared pan, press half of the oat mixture into the bottom. Spread the blueberry mixture even over the pressed-in oats. Dollop the remaining oat mixture on top of the blueberry mixture, spreading evenly. Sprinkle with brown sugar.

6. Bake 50 to 55 minutes, until the blueberry mixture is bubbling and the oat mixture is golden brown. Transfer to a cooling rack and allow to cool completely in the pan. Remove and slice into square- or rectangle-shaped bars.


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