Food recipes
Pear Crumble Bars
Pear Crumble Bars Ingredients: wheat flour, white, all-purpose, unenriched nuts, almonds wheat flour, white, all-purpose, unenriched dates, deglet noor leavening agents, baking powder, double-acting, sodium aluminum s...
Pear Crumble Bars
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, almonds
wheat flour, white, all-purpose, unenriched
dates, deglet noor
leavening agents, baking powder, double-acting, sodium aluminum sulfate
honey
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
butter, without salt
lemon juice, raw
cornstarch
syrup, maple, canadian
spices, cinnamon, ground
spices, cardamom
pears, raw
Directions:
Preheat oven to 350 F. Grease an 8x8 inch (or smaller) pan or line with parchment paper.
Set aside.
For the filling: Combine lemon juice, cornstarch, maple syrup, cinnamon and cardamom in a medium bowl.
Peel and chop pears and add them into the lemon juice mixture.
Carefully stir to coat and set aside.
For the crust: Add 1/2 cup of oats and the almonds and cashews into a blender* and grind until a flour forms.
Add dates and continue to blend until dates are chopped.
Transfer mixture into a bowl.
Mix in baking powder, honey, vanilla extract, coconut, and 1/4 cup of oats (not ground).
Cut in the dairy-free butter with a fork so mixture resembles coarse crumbs.
Press about 2/3 of the crumb mixture down into the bottom of the pan with your fingers.
Spoon pear filling over top.
Crumble remaining crumb mixture over top and press down with a spatula.
You may not have enough to completely cover the top.
Bake in preheated oven for 30-35 minutes or until topping is golden brown.
Remove pan from the oven and allow bars to cool for at least 30 minutes before removing from pan.
*Blender note: If you have a food processor, this may do a better job chopping the dates.
Having said that, I have the cheapest blender available and it still does the job!
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, almonds
wheat flour, white, all-purpose, unenriched
dates, deglet noor
leavening agents, baking powder, double-acting, sodium aluminum sulfate
honey
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
butter, without salt
lemon juice, raw
cornstarch
syrup, maple, canadian
spices, cinnamon, ground
spices, cardamom
pears, raw
Directions:
Preheat oven to 350 F. Grease an 8x8 inch (or smaller) pan or line with parchment paper.
Set aside.
For the filling: Combine lemon juice, cornstarch, maple syrup, cinnamon and cardamom in a medium bowl.
Peel and chop pears and add them into the lemon juice mixture.
Carefully stir to coat and set aside.
For the crust: Add 1/2 cup of oats and the almonds and cashews into a blender* and grind until a flour forms.
Add dates and continue to blend until dates are chopped.
Transfer mixture into a bowl.
Mix in baking powder, honey, vanilla extract, coconut, and 1/4 cup of oats (not ground).
Cut in the dairy-free butter with a fork so mixture resembles coarse crumbs.
Press about 2/3 of the crumb mixture down into the bottom of the pan with your fingers.
Spoon pear filling over top.
Crumble remaining crumb mixture over top and press down with a spatula.
You may not have enough to completely cover the top.
Bake in preheated oven for 30-35 minutes or until topping is golden brown.
Remove pan from the oven and allow bars to cool for at least 30 minutes before removing from pan.
*Blender note: If you have a food processor, this may do a better job chopping the dates.
Having said that, I have the cheapest blender available and it still does the job!