Food recipes
Rhubarb Almond Breakfast Bars
Rhubarb Almond Breakfast Bars Ingredients: oats wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated...
Rhubarb Almond Breakfast Bars
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
butter, without salt
jams and preserves, apricot
nuts, almonds
Directions:
Preheat your oven to 350 degrees F. Line a 8x8 pan with foil and lightly spray with a Misto or baking spray.
In a medium bowl measure and combine the oats, flours, coconut and salt.
Pour in the melted butter and stir until the butter has absorbed the flours and crumbles form.
Press 2/3 of the oatmeal/coconut mixture into the prepared pan.
Spread the rhubarb jam over top (cold jam is preferred).
Sprinkle the remaining oatmeal/coconut crumbles over top of the jam and bake for 15 minutes.
Remove the pan and sprinkle with sliced almonds.
Return the pan to the oven to continue to bake for 10-15 minutes more.
Remove once the almonds are slightly golden.
Let cool completely before cutting and serving.
Enjoy!
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
butter, without salt
jams and preserves, apricot
nuts, almonds
Directions:
Preheat your oven to 350 degrees F. Line a 8x8 pan with foil and lightly spray with a Misto or baking spray.
In a medium bowl measure and combine the oats, flours, coconut and salt.
Pour in the melted butter and stir until the butter has absorbed the flours and crumbles form.
Press 2/3 of the oatmeal/coconut mixture into the prepared pan.
Spread the rhubarb jam over top (cold jam is preferred).
Sprinkle the remaining oatmeal/coconut crumbles over top of the jam and bake for 15 minutes.
Remove the pan and sprinkle with sliced almonds.
Return the pan to the oven to continue to bake for 10-15 minutes more.
Remove once the almonds are slightly golden.
Let cool completely before cutting and serving.
Enjoy!