Blueberry Breakfast Bars From 'Whole-Grain Mornings' | Serious Eats : Recipes

Ingredients

  • Blueberry Filling
  • 3 cups / 720 ml fresh blueberries or 1 (12-ounce / 350 g) package frozen blueberries, unthawed
  • ¼ cup / 45 g natural cane sugar
  • 3 tablespoons unbleached all-purpose flour
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 1 teaspoon water
  • + 13 more ingredients
    • Whole-Grain Crust
    • ½ cup / 50 g rolled oats
    • 1 cup / 100 g rye flakes
    • ¾ cup / 60 g sliced raw almonds
    • ¼ cup / 30 g raw sesame seeds
    • 1 cup / 120 g whole wheat flour
    • ½ cup / 75 g packed light brown sugar
    • ½ teaspoon ground cinnamon
    • 1 teaspoon kosher salt
    • ¾ teaspoon baking powder
    • 1 large egg, beaten
    • 8 tablespoons / 115 g cold unsalted butter, cut into ¼-inch cubes, plus more for greasing the pan
    • 3 to 4 tablespoons ice water

1 Preheat the oven to 350°F. Butter an 8-inch square pan. 2 To prepare the filling: In a heavy-bottomed saucepan, combine the berries, sugar, flour, lemon juice, lemon zest, and water. Stir over medium heat until the mixture begins to simmer. Continue stirring until berries just begin to break d...

View full recipe at SpringPad

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