I made this recipe recently for a contest sponsored by Attune Foods. We were challenged to create a recipe using whole wheat flour and one of Attunes Foods’ healthy whole grain cereals. I didn’t win the contest, but I feel like I won anyway, because these bars were a huge hit and this recipe is a keeper. The streusel does double duty as the crust, and sandwiches an intense raspberry filling. The whole wheat flour and wheat flake and flax cereal nudge these bars into the kind-of-sort-of healthy department. Oh, who am I kidding…but healthy or indulgent, these bars should be on your to-do list as we embark upon the holiday season.
Raspberry Almond Bars
Old-fashioned oats may be substituted for the cereal. Makes 16 bars.
Crust and Topping:
½ cup whole wheat flour
½ cup all-purpose flour
½ cup almond meal
½ cup Uncle Sam Original Cereal (or old fashioned oats)
½ cup dark brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup chilled unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup high quality raspberry preserves, such as Bon Maman
6 ounces fresh raspberries
1 tablespoon raspberry liqueur, such as Chambord (optional)
1/4 cup sliced or slivered almonds
Heat the oven to 375°F. Butter an 8 by 8-inch baking pan. Line the bottom with parchment leaving a 2-inch overhang on 2 opposite sides. Butter the parchment.
Combine the flours, almond meal, cereal, sugars, cinnamon, and salt in a food processor. Pulse to combine and finely chop the cereal, about 10 times. Add the butter and extracts. Pulse until mixture resembles coarse meal, 10 to 12 times. Transfer 2 cups of the mixture to a bowl to reserve for topping. Press the remaining mixture firmly and evenly into the pan. Bake until golden brown, about 15 minutes.
Place the preserves, raspberries and liqueur in a bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving large pieces intact. Spread the raspberries over the crust. Add the almonds to the reserved topping, then sprinkle the topping over the filling.
Bake until the filling is bubbling and the topping is golden brown, about 25 minutes. Cool completely in the pan on a wire rack. Remove from pan and cut in 2-inch squares. Serve at room temperature or cover and refrigerate for up to 2 days.