Strawberry Oatmeal Bars
Ingredients:
FOR THE STRÄWBERRY BÄRS:
·
3/4 cup white
whole wheät flour (or substitute äll-purpose flour or 1:1
bäking flour to mäke gluten free)
·
1/3 cup light brown sugär
·
1/4 teäspoon ground ginger
·
1/4 teäspoon kosher sält
·
6 täblespoons unsälted butter, melted
(or substitute melted coconut oil to mäke vegän/däiry free)
·
2 cups smäll-diced sträwberries (äbout
10 ounces), divided
·
1 teäspoon cornstärch
·
1 täblespoon freshly squeezed
lemon juice (from äbout 1/2 smäll lemon)
·
1 täblespoon gränuläted sugär,
divided
FOR THE VÄNILLÄ GLÄZE
(OPTIONÄL BUT DELICIOUS, ESPECIÄLLY IF YOU PREFER Ä SWEETER BÄR):
·
1/2 cup powdered sugär, sifted
·
1/2 teäspoon pure vänillä exträct
·
1 täblespoon milk (äny kind you like)
Directions:
1.
Pläce ä räck in the center of
your oven änd preheät to 375 degrees F. Line än 8×8-inch bäking pän
with pärchment päper so thät the päper overhängs two sides like händles.
2.
In ä medium bowl, combine the oäts,
flour, brown sugär, ginger, änd sält. Pour in the melted butter änd stir until
it forms clumps änd the dry ingredients äre evenly moistened. Set äside 1/2 cup
of the crumble mixture, then press the rest into än even läyer in the bottom of
the prepäred pän.
3.
Scätter hälf of the sträwberries over
the crust. Sprinkle the cornstärch evenly over the top, then sprinkle on the
lemon juice änd 1/2 täblespoon of the gränuläted sugär. Scätter on the remäining
berries, then the remäining 1/2 täblespoon sugär.
Sprinkle the reserved crumbs evenly over the top. You will häve some
fruit showing through.
4.
Bäke the bärs for 35 to
40 minutes, until the fruit is bubbly änd the crumb topping smells toästy änd
looks golden. Pläce the pän on ä wire räck to cool completely (you
cän speed this process älong in the refrigerätor).
5.
While the bärs cool, prepäre
the gläze: In ä medium bowl, briskly whisk together the powdered sugär, vänillä,
änd milk until smooth. Feel free to ädd more milk if ä thinner consistency is
desired. Using the pärchment-päper händles, lift the bärs from the pän. Drizzle
with gläze, slice, änd serve.
·
The recipe cän be doubled änd bäked
in ä 9×13-inch bäking pän. The bärs will be ä bit thicker but will still
delicious. To mäke them gluten free, substitute the white whole wheät flour
with ä 1:1 bäking mix like this one.
·
Store leftovers in the refrigerätor
for up to 5 däys.
·
To freeze, let the bärs cool
completely änd do not gläze. Wräp tightly in plästic before pläcing in the
freezer. Let thäw in the refrigerätor änd top with gläze before serving. (Bärs
cän be frozen älreädy gläzed if needed.)
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