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EatingWell


What's This?
Serving size 18
Prep Time
Total Time

Ingredients

Crust

1 cup chopped nuts (walnuts, pecans, almonds, or hazelnuts) or old-fashioned rolled oats, divided¾ cup whole-wheat pastry flour (see note)¾ cup all-purpose flour½ cup sugar½ tsp salt4 Tbsp cold unsalted butter, cut into small pieces1 large egg2 Tbsp canola oil1 tsp vanilla extract¼ tsp almond extract

Directions

1. To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.

2. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.

3. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.

 

Ingredients

Fruit Filling

3 cup diced strawberries (fresh or frozen), divided
3 cup fresh rhubarb, divided
¼ cup orange juice
10 Tbsp sugar
¼ cup cornstarch
1 tsp vanilla extract

Directions

4. To prepare fruit filling & assemble bars: Combine 2 cups strawberries, 2 cups rhubarb, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.) Stir in the remaining 1 cup strawberries and 1 cup rhubarb and 1 teaspoon vanilla.

5. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.

6. Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.

 

Note: Lower in protein than regular whole-wheat flour, whole-wheat pastry flour is milled from soft wheat and has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

To Make Ahead: Cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. Cover or individually wrap and refrigerate the cooled bars for up to 5 days.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 18 Total

  • Calories 192
  • Calories from fat 81
  • Total Fat 9gm 14%
  • Sodium 71mg 3%
  • Total Carbohydrates 26gm 9%
  • Fiber 2gm 8%
  • Protein 3gm
  • Cholesterol 19mg 6%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dessert, Snack, Healthy, Kid-Friendly, Low Cholesterol, Low Fat, Vegetarian, Fruit, Nut, American, Easy, Baking, Spring, Summer, Easter, Picnic, Bridal Shower, Mother's Day, Baby Shower, Housewarming, Entertaining

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