With a busier than usual weekend coming up, this morning we decided to get a little uncharacteristically organised and prepare a few lovely little snacks for the lunch box to keep us satisfied whilst on the road.
Along with an easy peasy batch of blueberry muffins and sweet corn fritters, Grace and I stirred together this gorgeously simple batch of cranberry pecan oat bars.
I love these cranberry pecan oat bars. Not only are they sugar free and chock full of amazingly nutritious bananas, dates, oats, cranberries, coconut and pecans but they couldn’t be simpler to prepare thanks to the muscle of a food processor. Miss G. and I were easily able to whip these bars up and have them baking away in the oven in less than 10 minutes.
And these gorgeously golden bars make the perfect baby led weaning snack. They are firm enough to withstand tight little grips whilst soft enough for little mouths to nibble on with ease. Grace had no trouble demolishing the chopped pecans strewn throughout the bars, however if you think your little one isn’t yet up to the task simply leave them out.
To create these gorgeous cranberry pecan oat bars simply…
Most folks claim baking to be an exact science.
I am not one of them.
For me, baking (much like the rest of my
cooking life) is more of an ‘off the cuff’ type of affair and I wouldn’t have it any other way.
Once I understand the basic ratios of a recipe I leave the prim and proper baking princess persona well and truly behind and get on with the fun of baking. i.e. adding/subtracting/making it up as I go along.
Mostly with fantastic results.
Yes. I admit it, there have been disasters.
But hey what’s the worst that happen?
A souffle doesn’t rise?
It’s a clafoutis.
A brownie burns?
Cut off the edges, crumble and add to ice-cream.
A cake sinks?
Cover it with icing.
On the up side there have been many triumphs and remarkable reincarnations of classic tried and true recipes and today’s raspberry and macadamia crumb bars is one of them.
These little babies are my blueberry crumb bars reinvented.
By replacing the blueberries with raspberries, adding a little raspberry jam and a handful or two of macadamia nuts the original recipe is taken to new heights of deliciousness.
And I have to pat myself on the back for this one, the addition of jam is genius! As the bars bake the jam bubbles away and caramelises creating burnished bits of sticky, gooey sweet raspberry goodness. And the macadamias mixed through the doughy layer roast to golden perfection and add a buttery crunch to the topping.
I took it all for you.
To create your own batch of raspberry & macadamia crumb bars simply…