I can't believe I haven't posted in a month. I can't even start describing how busy I have been, I don't even have time to check my favorite blogs, so frustrating! Work is ridiculously busy since my co-worker hurt her wrists so I am working almost every day to do the morning baking. I can't seem to catch up with sleep and when I get home there are millions things to do, blogging is the last thing in my mind, sadly. I am in survival mode when it comes to cooking, so nothing fancy or remotely interesting has been made recently. I catered a huge party two weeks ago and that was such a big undertaking but it went so well. I made these bars for the party and they were a huge success, tasty, simple, and super fruity. They were so good I had to make them gluten free so I could eat them too. The recipe comes from Smitten Kitchen, who in turn adapted it from allrecipes.com.
The second time I made them I changed the recipe a little, adding almond meal, but the regular recipe it tasty as well. I used Jeanne's gluten free mix, and I couldn't tell the difference, I tested this mix in few recipes and it is so wonderful. Be warned though, these bars are addictive!
- 1 cup white sugar
- 1 teaspoon baking powder
- 2 cups all-purpose flour of Jeanne's GF mix
- 1 cup almond meal
- 1 cup cold unsalted butter
- 1 egg
- 1/4 teaspoon salt
- 4 cups fresh or frozen blueberries or cherries
- 1/2 cup white sugar
- 3 teaspoons cornstarch
- Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 9x13 inch pan.
- In a medium bowl, stir together the sugar, the flour, the almond meal, salt, and baking powder. Use a fork or pastry cutter to blend in the butter and egg, or use an electric mixer. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
These bars come together so easily and I used frozen blueberries and small tart cherries. They store well in the fridge and it is better to cut them in the desired size once chilled.
And now a photo of my new love, my sweet puppy, isn't she sweet and adorable? We couldn't have asked for a better dog.
|Basking in the sun|