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Strawberries-raspberries crispy bars
Author:
Les Cultures de chez nous
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Preparation
Baking
Portions
20 bars
Freezing
No
Calories
187
Sodium
Protein
2 g
Fiber
2 g
Cholesterol
Fat
7 g
Sugar
Carbohydrate
29 g
Iron
Calcium
Ingredients
Preparation
Ingredients
625 ml (2 ½ cups) of frozen, thawed and drained strawberries
500 ml ( 2 cups) of frozen, thawed and drained raspberries
125 ml (½ cup) of maple syrup
30 ml (2 tablespoons) of cornstarch
45 ml (3 tablespoons) of water
250 ml (1 cup) of unbleached all-purpose flour
125 ml (½ cup) of whole wheat flour
375 ml (1 ½ cup) of oat flakes
160 ml (2/3 cup) of brown sugar
1 ml (¼ teaspoon) of baking sod
160 ml (2/3 cup) of butter or non-hydrogenated margarine
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Strawberries-raspberries crispy bars
From
Mar 23
to
Jan 01
Preparation
In a casserole, mix strawberries with raspberries and maple syrup. Bring to a boil and stir from time to time. Lower heat and simmer 4 minutes until obtaining a compote.
In a small bowl, dilute cornstarch in water. Add to the casserole and bring again to a boil while continuously stirring. Remove from heat and set aside.
Preheat oven at 190 C (375 F).
In a bowl, mix flours with oat flakes, brown sugar and baking soda. Add butter and work the preparation with your hands until obtaining a grainy dough ; pieces of fat must be about the size of a green pea.
Butter a mold of 33 cm x 23 cm (13 inches x 9 inches). Divide half the dough at the bottom of the mold then press to make everything uniform. Pour the fruits preparation and uniformize with a spatula. Cover the remaining with dough.
Oven bake 30 minutes, until the top is roasted. Remove from oven and cool down entirely before cutting into bars.
Chef's notes
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