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Posts Tagged ‘Driscoll’s’

While mailing berries would be difficult, instead I have coupons for you to win.  I have three $5 coupons for three lucky readers!  To enter, you must live in the continental USA (otherwise you could not use your prize!).  Contest closes June 5, 2013 at 11:59pm.

What to make with those berries?  Here’s an idea for you!

Raspberry Quinoa Bars

 vegan raspberry bars

Crumb:
1 cup rice flour
1/4 cup tapioca starch
1 cup shredded coconut (toasted)
1 tsp baking powder
1/4 tsp salt
2 cups quinoa flakes
3 Tbsp cane sugar
1/2 tsp cinnamon
1/4 tsp cardamom
1/2 tsp nutmeg
2/3 c coconut oil

Filling:
3 cup Driscoll’s raspberries
1-2 Tbsp honey
1/2 tsp cinnamon
1/4 tsp cardamom

Preheat the oven to 350ºF. Toast the shredded coconut as the oven warms up, just until lightly golden, about 5-10 minutes. Wash the berries and pat dry with paper towel. Mash the raspberries and set them in a fine mesh strainer to let any excess liquid drip out, don’t force the juices just let gravity work.  Line a square (preferably metal) 8×8″ pan with parchment paper, this will make it super easy to get the bars out later.

Combine the dry ingredients of the crumb mixture with a whisk. Add about 1/2 cup of the coconut oil and work it into the flours and spices. Using your hands, rub and mash the mixture until it resembles a coarse damp sand. Add a tablespoon of the coconut oil at a time until you like the texture of the crumb.

Pat about 2/3rds of the crumb into the pan. You want it to stick together but hold yourself back from compressing the bottom layer too much.

Take the raspberries to a bowl, keep the juices collected in a clean jar in your fridge until you can make something with it. Don’t waste anything! Stir in the other filling ingredients. Spread the berry filling evenly over the bottom crust in the pan.

(option: add a bit more cinnamon to the remaining crumb mixture and some honey) Lightly sprinkle the remaining crumb on top of the filling. Bake for 30 – 45 minutes (it will depend on the type of pan and your oven).

Let it cool completely before removing it from the pan, you can put the whole pan in the fridge to cool the pan before picking up the parchment ends to remove the bars. Cut into squares or bars and keep refrigerated up to 3 days (if they last that long!). Best served the day you make them.

Chef’s Notes: With the quantities of quinoa and coconut listed in this version, it seemed like there wasn’t enough of the crumb to go around. Next time, I will use 2 cups of quinoa flakes and 2/3 cup shredded coconut. The toasted bits of coconut give hints of a nutty flavor and crunch that is missing due to the absent oats.

ENTER TO WIN HERE

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