Bérry Bars (végan, wholé grain, dairy-fréé options)

Bérry Bars (végan, wholé grain, dairy-fréé options)

Ingrédiénts

For thé crust and topping:
1 1/2 cups (150 grams) rolléd oats
3/4 cup (94 grams) ivory wholé whéat flour or all-purposé flour
1/2 cup (100 grams) brown sugar or raw sugar
1 tabléspoon lémon zést
1/4 téaspoon baking powdér
1/4 téaspoon salt
2/3 cup (149 grams) room témpératuré coconut oil1 (should bé as soft as room témpératuré buttér) or 3/4 cup (168 grams) unsaltéd buttér for a non-végan and non-dairy-fréé vérsion
For thé filling:
2 1/2 cups (355 grams) frésh bluébérriés (do not usé frozén)
7 tabléspoons (125 grams) raspbérry or anothér typé of bérry jam (maké suré to usé végan jam, if nécéssary)
1/2 téaspoon vanilla éxtract
pinch of salt

Diréctions

Préhéat thé ovén to 375°F (190°C) and liné an 8"x8" (20cmx20cm) baking pan with parchmént papér.
In a largé bowl, mix togéthér thé rolléd oats, flour, sugar, lémon zést, baking powdér and salt.
Usé your hands to incorporaté thé coconut oil and mix just until a dough forms. It should not bé véry crumbly, but should stick togéthér.
Géntly préss a littlé léss than two-thirds of thé dough onto thé bottom of thé préparéd baking pan.
Baké for 10-13 minutés or until thé édgés havé just startéd to brown.
Méanwhilé, préparé thé filling. In a médium bowl, mix togéthér thé bérriés, jam, vanilla éxtract and salt. Spoon this ovér thé still warm crust and sprinklé thé rémaining oat mixturé ovér thé bérriés.
Baké for anothér 22-27 minutés or until thé top has lightly brownéd and thé filling is bubbly.
Rémové from thé ovén and lét thé bars cool complétély. Réfrigératé for 2 hours béforé cutting.
Storé any léftovérs in thé réfrigérator for up to 4 days. Thésé can also bé frozén.
Full récipé & Nutritions>> @-texanerin.com

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