Friday, July 31, 2009

Blueberry-Oat Bars (or in my case Cherry-Oat Bars .... or any other summer fruit)

Hey, I was just talking to mom about these. I made them last night. They were yummy and warm! I put my adjustments in parentheses. And just so you know agave nectar is a sugar replacement for vegan's. You could use honey or just brown/white sugar) if you don't have that on hand. I never do.
Anyhow, thought you might enjoy! It's like a cobbler crisp in your hands ....

Blueberry-Oat Bars (or in my case Cherry-Oat Bars .... or any other summer fruit)

If you prefer a sweeter bar, add more agave nectar, sugar, stevia, or your favorite sweetener to the blueberries as they are cooking. Or add a sugar glaze on top by mixing a little vegan powdered sugar with water until it's the right consistency for drizzling.

1 pint blueberries (pie cherries)
1/4 cup agave nectar (less than a tablespoon brown sugar)
1/4 cup apple juice (used the cherry juice)
1/2 teaspoon vanilla (plus 1/2 tsp. almond extract)
2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste

3 cups oatmeal* (regular, not instant)
1/2 teaspoon cinnamon ( I was generous)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces unsweetened applesauce ( I did banana's because I had some that were soooo black)
6 tablespoons (3/8 cup) agave nectar (again, a tablespoon or less of brown sugar)
6 tablespoons (3/8 cup) water ( I through in a little butter milk too, because I didn't have the liquid from the agave nectar or honey)
1 teaspoon vanilla (plus almond extract)

Preheat oven to 375F. Oil an 8x8-inch baking dish.

In a small saucepan, combine the blueberries, agave nectar, and juice. Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set aside.

Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. Mix well. Stir in the apple sauce, agave nectar, water, and vanilla, and mix well.

Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter.

Bake for 30 minutes, or until the top is lightly browned. Allow to cool some so that they stay together, before cutting into bars.

*Use gluten-free oats to make these gluten-free.

Makes 16 bars. Each contains 117 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 81mg Sodium; 2g Fiber. Weight Watchers 2 Flex Points.

Friday, July 10, 2009

The Watts and the Wrights

So this is a collection of the few pictures we actually took while spending Wednesday through Sunday with Leah and Geoff's sweet little kids. We had LOTS of fun playing on that swing, spinning around and getting real dizzy. Nothing is funnier than letting Isaac spin Lucy on the swing than having her hop off and try to walk to you! We are so grateful for the opportunity to have so much time to share with them. It was nice and hot, so the wet hair Isaac pictures are from our time playing in the sprinklers with the neighbors. Loved his hair. We miss you wrights!