Did you know that veggies dance? They do! At least, they do at Dancing Veggies, a blog that focuses on vegetarian food on a budget (I like that word budget. A lot.) Dancing Veggies was my assigned blog for July’s Secret Recipe Club.
I’m not a vegetarian (Ha! Not even close!), but I still found a lot to love at Dancing Veggies: Salted Caramel Apple Bliss (Hello, you had me at “caramel”.), for example, or Very Berry Terrine (I’m not exactly sure what a terrine is, but it certainly looks lovely.), or Herbal Tuna Salad with Hummus.
After browsing through the blog multiple times, trying to make up my mind, I finally settled on the Blackberry Breakfast Bars. Only I had no blackberries, but I did have a rather large box of blueberries. Also, I wanted to make one batch that everybody in the family could eat, so I used oat flour and shortening instead of wheat flour and butter. Still amazing! You can use either one with good results.
Blueberry Breakfast Bars
- 1 1/2 cups oat flour or white whole wheat flour
- 1/2 cup sucanat or other unrefined sugar
- 1 tsp salt
- 3/4 cup palm shortening or butter
- 2 TBSP cold water
- 1/2 cup applesauce (I ran an apple through my Vitamix)
- 1/2 cup oat flour or white whole wheat flour
- 2 TBSP honey
- 2 cups blueberries
- Whisk together the dry ingredients in a medium-sized bowl. Cut in the shortening or butter with a pastry blender. Stir in the water, a little at a time, until you have the right consistency. (Mine was a little too wet, but it still turned out great.)
- Press about 2/3 of the crust into the bottom of a 9×13 pan. Reserve the remaining dough. Bake the crust at 350F for about 10 minutes.
- Stir together the applesauce, flour, and honey until well blended. Gently stir in the blueberries.
- Spoon the blueberry mixture onto the cooled crust. Top with the remaining reserved dough.
- Bake at 350F for about an hour or until fruit is bubbly and top is golden brown.
It’s not exactly QUICK for breakfast, but we enjoyed ours on the weekend.
It is very EASY, though.
The original recipe called for 3 cups of berries, but I’m just too CHEAP for that. I reduced it to 2 cups, and it turned out perfectly. I think I probably wouldn’t have liked 3 cups; that would have been too many cooked blueberries for my taste. As it was, I liked how the blueberries blended nicely with the crust.
It’s an indulgent breakfast… but a HEALTHY one. All those blueberries… all those antioxidants!
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