Last Sunday we attended a bbq filled with my husband’s extended family. Croquet was the before dinner entertainment and while I love the game, The game does not love me. We had a set growing up but my brother and I used the mallets more as threatening weapons than learning the intricacies of game play. That changed when I became involved with Cornelius. For his family, croquet is SERIOUS BUSINESS. Their expansive lawn with dips and valleys and hills and bushes as obstacles make for a challenging course. And Cornelius, his dad and everyone with a drop of related blood seems to go for the jugular. Did you think croquet was a civilized sport played only for fun? Think again. It’s cut throat and cruel…and of course, super fun.
I’m not as cut-throat as the rest of Cornelius’ family and I seem to lack that talent for aiming the ball, thus, I trailed behind. Still, I love the game even if Cornelius did win by a mile. I nursed my loss with a hot dog, coleslaw, and handfuls of fresh raspberries. After the bbq, I was gifted with a giant ice cream container filled with fresh raspberries from a distant cousin’s garden. A consolation prize for coming in last? I’ll take it. While I greedily snacked on all the raspberries I could handle, I figured that something needed to be done with the soggier berries near the bottom of the container.
Let me introduce you to these lovely raspberry breakfast bars.
Spelt flour, almond flour (aka almond meal aka ground almond), brown sugar and oats act as the base and the crumble. Toasted coconut, vanilla extract, and warm spices like nutmeg and cinnamon tag along for the ride. Coconut oil and egg bind it all together while the fresh raspberries are unsweetened, save for a thin smear of raspberry jam along the bottom crust. These are totally easy bars to put together. Make them in the evening, refrigerate them overnight and Ta-Da, you have sweet and fruity breakfast bars come morning!
Have your morning cup ready and eat a square. They’re equally good in the evening too!
raspberry breakfast bars
I imagine that most summer berries would work well here, blackberries, tayberries and maybe even blueberries. If you try another berry version, leave a comment & let me know how it went. Also, while I liked the cinnamon & nutmeg, I think cardamom would have been a nice addition. I should also point out that you can sub regular all-purpose flour for the spelt & almond flour, make it whole wheat if you like!
1 c spelt flour
1 c old-fashioned oats
1/2 c almond flour
1/2 c toasted unsweetened coconut flakes
1/3 c brown sugar
1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t salt
1/2 c coconut oil, melted
1 large egg
1/2 t vanilla extract
2 T raspberry jam
2-3 c fresh raspberries
1 T raw sugar for sprinkling (optional)
Preheat oven to 350F. In an 8×8 glass pan, make a “sling” out of 2 sheets of parchment paper, so the paper overhangs over each edge. This will make it easy to remove the bars once they come out of the oven.
In a large bowl, combine the flour, oats, almond meal, coconut flakes, sugar, cinnamon, nutmeg and salt together. Add in the oil, egg and vanilla and stir until a crumbly dough forms. Set aside 3/4 cup of dough and then firmly press the rest of the dough into the prepared pan. Thinly spread the raspberry jam overtop the dough and then top with raspberries. Sprinkle the reserved dough over top and scatter raw sugar if using. Bake for 30-40 minutes or until golden. Let cool on a wire rack for 20 minutes and then use the sling to remove the bars from the pan and cool completely before cutting into squares. Refrigerate.