It’s time to use up all the frozen blueberries from last year, as the new ones will be here soon. Here’s one berry bar that was super delicious and surprisingly satisfying as a snack, or a quick breakfast. You’ll need about two cups of blueberries.
I freeze berries from Sidhu Farms, that I get at our farmers’ market at the end of every summer. You can substitute other types of berries from your freezer or even do a combination, and of course change up the nuts, too. If you don’t have fresh fruit, also try a fruit preserve!
I don’t use my recipe books enough, so I decided to page through my copy of Local Vegetarian Cooking by Debra Daniels-Zeller in search of inspiration. I like this book a lot, with recipes using seasonal Northwest produce, and I love reading its short excerpts about farms past and current.
In fact, on the cover is a picture of one of my favorite farmers, John Huschle from Nature’s Last Stand Farm, who we know from our first days at a Seattle Neighborhood Farmers Market! We’ve seen their kids grow up at the markets around town and eaten their vegetables for the last 7 years! The only thing I wish this book had were photographs; I would certainly photograph for it in a heartbeat 🙂
This recipe is my adaption from Local Vegetarian Cooking, by Debra Daniels-Zeller.
For the crust:
1 1/2 cups whole wheat pastry flour
1 1/4 cups rolled oats
1 stick of Earth Balance at room temperature (or unsalted butter for non-vegan)
3/4 cup maple syrup
1/2 teaspoon baking soda
1/2 teaspoon salt
For the filling:
2 cups frozen blueberries
1 tablespoon tapioca starch
3 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1/4 cup water
1/4 chopped walnuts
1. Preheat the oven to 375 F (190 C).
2. Combine butter and maple syrup until smooth & creamy.
3. Add flour, soda, oats, and salt, and mix well.
4. Spread half the crust dough into a 9×9″ pan and bake for about 15 min until the top is slightly golden.
5. Heat the blueberries, sugar, and water in a saucepan over medium heat. Cook and stir till the berries are broken and come to a boil.
6. Add the vanilla, tapioca starch and lemon juice. Cook until the mixture thickens and remove from heat.
7. Spread the filling over the half cooked crust.
8. Spread the remaining batter carefully to cover the filling. If you’re not careful, you won’t get a sandwich look but more of what I have — a lot of the fruit rising to the top 🙂
9. Sprinkle the walnuts and bake for about 20-25 minutes or until the top is cooked, and you can see the nuts and crust browned.
10. Let it cool completely before cutting!