There is no excuse to waste raspberries. Yet, sometimes our raspberries get a little crushed together. Never fear! This easy and sweet recipe makes sure that raspberries that are past their "prime" get some well deserved treatment. Who knows, maybe these fruity bars can even count as breakfast? Add some oat milk ice cream for a nice dessert pairing.
1 cup (80 grams) rolled oats
90 g spelt flour (or 100 g all-purpose flour)
1/2 cup (95 grams) coconut sugar
½ tsp salt
6 Tbsp (85 grams) unsalted butter or coconut oil melted
1 tsp arrowroot starch or flour (optional, but helps firm up the filling)
1 Tbsp (15 ml) lemon juice
1 Tbsp rose water (optional)
1 Tbsp (15 grams) coconut sugar
300-350 g raspberries
½ cup walnuts or pecans, roughly chopped
¼ cup pumpkin seeds
Heat oven to 375 degrees F. Line bottom and two sides of 8-by-8-inch square baking pan with parchment paper.
Stir together oats, flour, sugar and salt. Pour melted butter or oil over, and stir until clumps form. If the clumps feel soft or look overly damp, add 1-2 tablespoons flour. Set aside ¼ cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
Mix fruit with arrowroot starch, then lemon juice, rose water, and coconut sugar. Spread over crust. Add chopped nuts and pepitas to remaining crumbs and scatter over fruit. Bake bars for 30-40 minutes (firmer fruits will take longer), until fruit is bubbly and the crisp portion is golden.
Let cool in the pan. Store in the fridge, where they become crisp once chilled (less so at room temperature). Store leftovers in the fridge.
Lovely with a scoop of oat milk ice cream.