Crispy strawberry-raspberry bars
15
30
20 bars
Yes
Ingredients
- 625 ml (2 1/2 cups) of frozen, thawed and drained strawberries
- 500 ml ( 2 cups) of frozen, thawed and drained raspberries
- 125 ml (1/2 cup) of maple syrup
- 30 ml (2 tablespoons) of cornstarch
- 45 ml (3 tablespoons) of water
- 250 ml (1 cup) of unbleached all-purpose flour
- 125 ml (1/2 cup) of whole wheat flour
- 375 ml (1 1/2 cup) of oat flakes
- 160 ml (2/3 cup) of brown sugar
- 1 ml (1/4 teaspoon) of baking soda
- 160 ml (2/3 cup) of butter or non-hydrogenated margarine
Preparation
Side-by-side mode
- In a casserole, mix strawberries with raspberries and maple syrup. Bring to a boil and stir from time to time. Lower heat and simmer for 4 minutes until obtaining a compote.
- In a small bowl, dilute cornstarch in water. Add to the casserole and bring again to a boil while continuously stirring. Remove from heat and set aside.
- Preheat oven to 375°F (190°C).
- Mix flour with oat flakes, brown sugar, and baking soda in a bowl. Add butter and work the preparation with your hands until you obtain a grainy dough; pieces of fat must be about the size of a green pea.
- Butter a mold 33 cm x 23 cm (13 inches x 9 inches). Divide half the dough at the bottom of the mold, then press to make everything uniform. Pour the fruit preparation and uniformize with a spatula. Cover the remaining with dough.
- Oven bake for 30 minutes, until the top is roasted. Remove from oven and cool completely before cutting into bars.
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