Many thanks to Chocolate Covered Katie for another great recipe idea!
I made a few changes, of course
1) I luuuurve fresh figs, so I used sliced figs ‘n strawberries instead of just berries
2) I swapped out the WW flour and used spelt
3) I cut the recipe in half because…I really don’t need a whole pan of dessert in my house. hehe.
4) I used coconut oil instead of Earth Balance
5) Arrowroot powder instead of cornstarch
6) Aaaand I cut the sugar in half. Trust me, it doesn’t need so much
Mixed the berries & figs in their dressing of maple syrup, arrowroot, & vanilla…
I tell ya, there is one awful part about these bars…they take 45 minutes One trait I was not blessed with is patience. I had to distract myself by making Char Stars for 45 minutes
But ohhh, these bars are worth the wait! ‘Buttery,’ as Katie promises. Chewy, moist, gooey. There is nothing I would change about them. I devoured two of them fresh from the oven… and another two about an hour and a half later >.< Yep, good thing I only made a half batch.
And in case you’re still wondering, Katie…yes, coconut oil works perfectly in these! ;)
Enjoy, foodies! <3
¾ cup spelt flour
¼ tsp baking powder
pinch of sea salt
2 ½ tbsp brown sugar
¾ tsp cinnamon
3 ½ tbsp coconut oil
1 tbsp almond mylk
1 cup sliced strawberries ‘n figs
1 tsp arrowroot powder
1 ½ tbsp maple syrup
1 tsp pure vanilla extract
1) Preheat oven to 350 degrees.
2) In a medium-sized mixing bowl, stir together flour, baking powder, sea salt, brown sugar, cinnamon, coconut oil, and almond mylk until well-combined and crumbs form.
3) Press 2/3 of the dough down into a loaf pan. Set aside.
4) Stir together the sliced figs & strawberries with the arrowroot, maple syrup, and vanilla. Spread fruit filling evenly on top of dough in the loaf pan.
5) Lightly press remaining dough on top, spreading evenly.
6) Bake for 45 minutes until bubbling & golden.
7) Allow to cool for 20 minutes. Slice into six squares and DEVOUR!
peace, love, food <3