Raspberry Cornmeal Crumb Bars
I'm going to be in Cleveland for a library conference so I'm leaving you with these
Raspberry Cornmeal Crumb Bars. I saw a photo of these in an issue of
Everyday Food and knew I had to make them! Since they use fresh or frozen raspberries, you can make it year-round!
This is super easy. Process almonds in a food processor until finely ground and whisk together with the dry ingredients and melted butter. Press 2/3 of the mix into the pan, top with raspberries and finish off with the remaining mixture. Really, how easy is that?
I used raw whole almonds from Trader Joe's and processed it with about 2 Tablespoons of the flour.
The raspberry part can be a little tart as the only sugar is 3/4 cup in the crust and crumble. Be sure to wait until it is fully cooled to cut and enjoy.
Recipe:
Raspberry Cornmeal Crumb Bars from Everyday Food
There is no egg in this recipe and it is easy to make vegan (sub the butter)
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17 comments:
You are just a wealth of delicious and simple recipes right now. This one looks super super delish :)
Love this one, definitely making this one upon my return home from my vacation ;-)
Yum. Have fun at the conference....
What would you suggest as a sub for the butter? There are some vegans in my hubby's youth group and I'm always looking for options for them.
Looks so yummy! I think I have some raspberries in the freezer...
Love, Love, Love the berries...this makes me want to lick the screen (but this kind of activity upsets my in-house IT support/hubby so I will refrain). I don't have the raspberries (which are a fave) but do have black raspberries in the freezer. I'm running there right now....
Thanks for a great post!
delicious! gloria
Delicious - your recipes are always so simple and effective. I've been using some of them with primary school students and we love them- especially your stained glass jelly/ jello - thankyou!
It looks so delicious! :D
These look great, and I actually love the fact that these aren't overly sweetened!
@Heidi Vegan subs for butter are vegan margarine or vegetable shortening-type fats. I would go for margarine so it has a "butter flavor". Good luck - mary
I have a question about the original recipe. It starts with 3/4 cup of almonds. After pulsing in the food processor, the recipe says you have 1 cup of almond crumbs. This must be a miss-print because there will less volume if you reduce the size of the almond pieces. That means less in the measuring cup not more. Did you notice this when you made the bars? They sound yummy!
@LinC Hum...I don't have a memory of this. I checked the printed recipe and it is the same. Perhaps they mean when you finely ground the almonds, they get more fluffy and that gives it more volume? I'm sorry, but I don't remember if I started with 3/4 cup raw or 1 cup raw almonds. I'm pretty certain that I didn't measure the finely ground almonds to see if it was 1 cup (too early in the morning for that!) You may want to ask Everyday Food to clarify the recipe...let me know what they say! :) - mary the food librarian
I love that these have no eggs - and use cornmeal. I'm sure blueberries would be delicious in these too. Yum.
How gorgeous. I really like the combination of the raspberry and cornmeal. If you'd like, I wanted to invite you over to share your best recipes at my new link party, Recipe Sharing Monday. I'd love for you to join in the fun :)
This is delicious and perfect!! gloria
This is really gorgeous and tasty...
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