The lime in these gooey Raspberry Margarita crumb bars perfectly balances the sweetness in the berries and brown sugar. I tweaked the Smitten Kitchen/ Baked: New Frontiers in Baking recipe to include lime instead of lemon and added more protein by substituting 1/2 a cup of almond meal for all-purpose flour. Next time, I may sneak in some flax meal or chia seed powder for more omega 3′s since my kids are nibbling on them at school. My brain needs it too…
These last for 2 days in the refrigerator and a week or so in the freezer well wrapped. Vacuum seal them if you can; these are very moist fruit bars and ice crystals can form. We individually wrap each bar to easily grab one or two in the morning and pop them into the kids’ backpacks and my purse.
Please let me know what you think of these bars with blackberries, blueberries, figs or a combo. You can use lemon juice as well but organic limes are more readily available in the stores right now. Since you are zesting the citrus, make sure you buy organic to avoid all the pesticides on the skin. Wash them with a little salt or vinegar to remove the wax coating.
I will work on a gluten free recipe with more nuts soon. Share yours if you come up with a good one first.
Adapted from Smitten Kitchen
1) Make the crust and crumb- Preheat the oven to 350°F. Lightly butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan so the parchment will stick to the pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Put the 1/2 cup of almond meal and 1 cup of all purpose flour (recommend King Arthur Organic All Purpose) totaling 190 grams, 1 cup (190 grams) dark brown sugar, 1 1/4 cup (120 grams) rolled oats, 3/4 teaspoon of Back to Organic Margarita Pink Salt, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon cinnamon in a food processor. Pulse several times until combined. Add the cold, butter cut into 1 inch cubes and pulse until a corn meal consistency or small crumbs.
Remove about 1 1/2 cup of the crumb mixture and set aside to crumble over the top of the raspberry filling. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan but not go up the sides unless you want a thick crust on the edges. Bake until golden brown, 12 to 15 minutes. It may puff up but will flatten after removing from the oven. If you are not ready to add the filling then use the sides of the parchment to lift out the crust and set aside to cool, then place back in the pan when ready to assemble the bars.
2) Make the Raspberry Filling- In a large bowl, mix the 1/4 cup (50 grams) dark brown sugar, 1 tablespoon of organic lime zest, 1/2 teaspoon ground cinnamon and 2 tablespoons (15 grams) all purpose flour together. Add the 1 pound of ORGANIC raspberries, 1/4 cup (60 ml) of freshly squeezed lime juice and 2 tablespoons (30 grams) good unsalted or lightly salted butter (at room temperature or melted) and use your hands to gently toss the raspberries until they are evenly coated. Try not to break the raspberries and create a lot of juice.
3) Assemble and Bake the Bars- Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling. Bake for 35 to 45 minutes standard or about 25-30 minutes convection, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
4) Serving and Storing the Bars- Grab the parchment paper to lift the bars out of the pan to let cool. Transfer to a wire rack to cool completely, then cut into squares and serve. For straighter cuts, place the bars in the freezer for 5 minutes and then use a sharp knife to cut the squares. The bars can be stored in the refrigerator in an airtight container for up to two days or in the freezer for 2 weeks very well wrapped. Make sure you try some freshly baked ones first. These melt in your mouth. Enjoy!
Why You What to Eat This!
RASPBERRIES- “Recent research on organic raspberries has now shown organic raspberries to be significantly higher in total antioxidant capacity than non-organic raspberries….This greater antioxidant capacity was associated with the greater levels of total phenols and total anthocyanins found in organic versus non-organic raspberries. ” The antioxidants and anti-inflammatory phytonutrients may help you loose fat and reduce your risk of cancer. Make sure the raspberries are fully ripe when picked for the most health benefits and flavor. WHfoods
OATS- Oats are a good source of protein, fiber and many minerals including manganese, molybdenum, phosphorus, copper, biotin, B1, and magnesium. They may help lower cholesterol, reduce risk of heart disease and breast cancer, stabilize blood sugar, and boost the immune system. read more
LIMES- Here are some of the conditions limes are known to help and the reason:
- acne and skin problems- Vitamin C and Flavonoids act as antioxidants, antibiotics and disinfectants, the acid removes dead skin cells
- common cold- Vitamin C protects your immune system
- ear infections- Vitamin C
- digestion- Flavonoids increase secretion of digestive acids
- Heart disease- removes free radicals that damage blood vessels and changes cholesterol
- arthritis- removes free radicals that lead to inflammation in the joints
- urinary disorders- potassium helps remove toxins in the kidneys and bladder
- prostate cancer and growth- removes calcium in urinary tract
- ulcers and wounds in the digestive system- potassium and flavonoids heal ulcers
- constipation- acids clears the excretory system
- weight loss- citric acid burns fat
- gum disease- Vitamin C deficiency may be the cause
- fever- removes inflammation
- scurvy- Vitamin C may be the cause
- Read More