fruit bars

    For Bottom Crust: Cream together: 
          4 Tbsp. Sucanat
          2 Tbsp. soft butter
          1 Tbsp. water
          1 lg. egg
          1/2 tsp. vanilla
     Add in and mix well:
          1 c. Summers Sprouted Spelt or Sprouted Wheat Flour
     Pat evenly on the bottom of a 8×8 or 9×9 greased pan.
     For Filling: Place in a small saucepan and bring to a boil:
          3/4 c. cut up pieces of any fruit leather 
          1/3 c. water
     Set aside to cool slightly. Mix should be partly dissolved, partly 
          whole pieces.
     Add 1/3 c. chopped walnuts and spread over bottom crust. 

   For Topping: Mix together:
          1/2 c. quinoa flakes
          3 Tbsp.  Summers Sprouted Spelt or Sprouted Wheat Flour
          3 Tbsp. Sucanat
          3 Tbsp. finely ground almonds or almond flour
          1/4 tsp. cinnamon
          1/4 tsp. baking soda
     Heat and mix together:
          1/3 c. butter
          1/4 c. water
     Mix into quinoa flake mix and spread over fruit.
     Bake at 375 for 20-25 minutes. Cut into squares while warm.
     Chocolate Variations: Skip fruit and sprinkle crust with 3/4 c.
          Sunspire Organic Dark Chocolate Chips. Or for fruit and
          chocolate together, sprinkle 1/3 c. chocolate chips on top of fruit.

Fruit Bars

Ingredients
  

  • 4 tbsp Sucanat
  • 2 tbsp soft butter
  • 1 tbsp water
  • 1 large egg
  • 1/2 tsp vanilla
  • 1 c Summers Sprouted Spelt or Sprouted Wheat Flour
  • 3/4 c  cut up pieces of any fruit leather 
  • 1/3 c water
  • 1/3 c chopped walnuts
  • For Topping
  • 1/2 c quinoa flakes
  • 3 tbsp Summers Sprouted Spelt or Sprouted Wheat Flour
  • 3 tbsp Sucanat
  • 3 tbsp finely ground almonds or almond flour
  • 1/4 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/3 c butter
  • 1/4 c water

Instructions
 

  • For Bottom Crust: Cream together:  4 Tbsp. Sucanat, 2 Tbsp. soft butter, 1 Tbsp. water, 1 lg. egg, 1/2 tsp. vanilla
  • Add in and mix well: 1 c. Summers Sprouted Spelt or Sprouted Wheat Flour
  • Pat evenly on the bottom of a 8×8 or 9×9 greased pan.
  • For Filling: Place in a small saucepan and bring to a boil:  3/4 c. cut up pieces of any fruit leather, 1/3 c. water
  • Set aside to cool slightly. Mix should be partly dissolved, partly  whole pieces.
  • Add 1/3 c. chopped walnuts and spread over bottom crust.
  • For Topping: Mix together:  1/2 c. quinoa flakes, 3 Tbsp.  Summers Sprouted Spelt or Sprouted Wheat Flour, 3 Tbsp. Sucanat, 3 Tbsp. finely ground almonds or almond flour, 1/4 tsp. cinnamon, 1/4 tsp. baking soda
  • Heat and mix together:  1/3 c. butter, 1/4 c. water
  • Mix into quinoa flake mix and spread over fruit.
  • Bake at 375 for 20-25 minutes. Cut into squares while warm.     
    Chocolate Variations: Skip fruit and sprinkle crust with 3/4 c.  Sunspire Organic Dark Chocolate Chips. Or for fruit and chocolate together, sprinkle 1/3 c. chocolate chips on top of fruit.
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