Blueberry Breakfast Bars

I have a coworker who absolutely loves blueberries. She is retiring this week, and I wanted to make her a blueberry treat before she left. I adapted this recipe for Blueberry Breakfast Bars on The Kitchn, with the original recipe coming from the Whole Grain Mornings cookbook by Megan Gordon. My version uses quite a bit of substitutes and including using sprouted spelt flour instead of whole wheat flour because I could not find my whole wheat flour when I went to make these (I guess I need to clean out my pantry!) I also have more blueberry filling in my version, and used a different sized pan. Be sure to check out the original version on the kitchn to see if you prefer their method! Ingredients: Blueberry filling: 4 cups fresh blueberries, divided 1/4 cup natural cane sugar 3 tablespoons unbleached all-purpose flour 1/2 teaspoon vanilla extract the juice and zest of 1 lemon 1 tablespoon water Crust: 1 cup rolled oats 1/2 cup original wheat germ 3/4 cup sliced raw almonds 1/4 cup raw sesame seeds 1 cup sprouted spelt flour (or whole wheat flour) 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1 teaspoon kosher salt … Continue reading

Blueberry Coffeecake with Almond Streusel

My boyfriend and I were visiting friends this weekend and I wanted to bring a little something for everyone to enjoy. This month’s Cooking Light gave me the perfect recipe: Blueberry Coffeecake with Almond Streusel.     Coffeecake can refer to two different dishes: a cake made with coffee, or a cake that is served with coffee. This coffeecake is the latter, and can be served for breakfast or as a dessert.       Ingredients: 9 ounces unbleached all-purpose flour (about 2 cups) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups fresh blueberries 1/3 cup packed brown sugar 1/4 cup old-fashioned rolled oats 2 tablespoons sliced almonds 1 tablespoon unbleached all-purpose flour 1/4 teaspoon ground cinnamon 2 tablespoons butter, melted 3/4 cup granulated sugar 1/4 cup butter, softened 2 tablespoons canola oil 1 large egg, lightly beaten 1 cup nonfat buttermilk 2 teaspoons grated lemon rind 1 tablespoon fresh lemon juice Cooking spray

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