So when I hit the farmers markets, especially when things are looking that good, I can't help but buy. And I buy lots. More than I can eat raw from the containers, as good as they are! So, into baked goodies a bunch of them go - muffins, pies, cakes, etc. - and the rest of them get the IQF treatment for those January cravings. The only problem with buying so much of everything that is so good is that as a baker it lands you into a bit of a rut with your creations. Not a bad thing, per se, but let's just say that yesterday's loaf is just one of the many berried things to come!
So with some more of my bounty this year, I dreamed up these oatmeal-crowned, blueberry-crammed squares. With an agave and brown sugar mix lightly sweetening the cooked blueberry filling, it's a fresh complement to the simple spelt and oatmeal base. They're good candidates for bake sales or picnics, and you can take a pan to a potluck and watch them disappear!
1 tbsp water
1 tbsp brown sugar
1 tsp agave nectar
2 tbsp tapioca flour
2 tbsp cold water
1 tbsp lemon juice
1 tsp lemon zest
2/3 cup spelt flour
1/4 cup rolled oats
1/2 cup dark brown sugar
1 tbsp ground flaxseed
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup water
2 tbsp canola oil
1 tsp maple extract (optional)
1/4 cup large-flake or rolled oats
- In a saucepan, combine blueberries, water, sugar and agave and place over medium heat.
- Cover and cook until berries pop and soften, stirring occasionally, about 15 minutes.
- In a small dish combine tapioca flour, cold water and lemon juice. Stir into the berries and cook until thick and clear, about 2 minutes.
- Stir in lemon zest and cool completely.
- Preheat oven to 350F, grease a 9" square pan.
- In a bowl, combine spelt flour, rolled oats, brown sugar, flaxseed, baking powder, baking soda, and salt, stirring well.
- Add water, oil and maple extract (if using), stir to form a slightly sticky "pressable" mixture.
- Press dough into the bottom and slightly up the sides of the pan.
- Bake 20 minutes.
- Add cooled blueberry mixture, spreading to the edges of the crust.
- Top with remaining 1/4 cup large flake oats.
- Bake for 15 minutes. Cool completely (ideally chill) before cutting.
Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 51.9 mg
Total Carbs: 32.1 g
Dietary Fiber: 2.3 g
Protein: 2.2 g