Raspberry Oatmeal Bars

I made these bars three times this week. Yes, three times. One batch of these beauties lasts us about a day. The boys love having them in their lunch boxes. Even better, Evan came home asking for more. They take less than ten minutes to put together. Bake them and you're in for a treat. You know you've done something right when you feel the need to spoon the crumbs out of the pan.

I've experimented with various flours. Spelt and all purpose flour work equally well. Oat flour also works but they are more crumbly. You can use any jam you have on hand. We've used strawberry, blueberry, and raspberry.

This recipe comes from one of my favorite cookbooks, The Joy of Vegan Baking. I've modified the recipe by using canola oil rather than the margarine. I also use less jam than the recipe calls for. Jam can be pricey so I use 1/4 cup instead.

Raspberry Oatmeal Bars


1/2 cup packed light brown sugar
1 cup unbleached all-purpose flour
1/4 tsp baking soda
1/8 salt
1 cup quick cooking oats
1/2 cup non-hydrogenated margarine
(I've used 1/4 cup canola oil and it worked as well)
1/4 cup jam
(The recipe calls for  3/4 cups, but you can get away with 1/4 cup)

1. Preheat the oven to 350 and lightly oil an 8-9 inch square baking dish.
2. Combine the sugar, flour, soda, salt and oats.
3. Add the margarine (or canola oil) and combine until crumbly.
4. Press two thirds of the mix into the baking dish.
5. Spread the jam onto the mixture. If the oat mixture loosens and gets mixed in with the jam this is no biggie. It all turns out well in the end.
6. Add the rest of the oat mixture to the top and gently press into the jam.
7. Bake for 35 to 40 minutes until the top is lightly browned. Cool before you cut. When it first comes out of the oven it will be soft. By the time it has cooled it will be nice and crunchy.

Spelt and Oat Pancakes

When I was a little girl my grandfather used to make me pancakes.
He used Bisquick and lots of butter. I always loved the crunchy edges of those silver dollar pancakes. It is amazing how such an event stays with you. I can still see myself standing next to him watching the pancakes begin to bubble on the griddle. I can still hear the sizzle of the butter as he flipped them over. That was the best part of course. The flip meant time to eat.

My little boy loves pancakes. I couldn't help but continue the crunchy edged pancake legacy. Whenever he asks for them he always says, "Make them crunchy, mom." While I do make his a bit crunchy, they aren't quite as decadent as what my grandfather made. These pancakes are vegan and wheat free to accommodate his wheat sensitivity. You can substitute wheat for the spelt and use real eggs if you wish.

INGREDIENTS

dry
3/4 cup spelt flour
1/4 cup oat flour
1/4 cup quick oats
2 tsp baking powder
1/8 tsp cinnamon
1/4 tsp nutmeg

wet
1 cup nondairy milk
1 tbsp canola oil
1 tbsp agave nectar
1 flax "egg" made from 3 tbsp warm water and 1 tbsp ground flax seed

1. Prep the flax by adding the 3 tbsp warm water and 1 tbsp ground flax. Mix together in a small bowl and set aside for a bit.
2. Combine all of the dry ingredients in a medium bowl.
3. Combine all of the wet ingredients in a small bowl including the flax mixture. It will be thick by now.
4. Mix the wet and dry ingredients until just mixed.
5. Cook desired amount on a griddle until bubbly and flip. I prefer silver dollar sized ones. To make them crunchy put a small pat of Earth Balance margarine on the griddle before adding the batter.