Blueberry-Coconut Crumble Bars

More blueberry goodness with our hand-picked blueberries from High Ground Organics...

Ingredients

1-1/2 C rolled oats

1 C dried coconut

1 C flour (I used a white whole wheat flour) + 2 T flour

1 C light brown sugar, lightly packed

1 T organic granulated sugar

1/4 t baking soda

1/4 t fleur de sel

12 T butter, melted + 1 T butter, softened

3 C fresh blueberries

zest from 1 lemon

juice from 1 lemon

2 T ground almonds

Procedure

Preheat the oven to 375 degrees F. Place the oats, 1 C flour, dried coconut, light brown sugar, baking soda, and salt, in a 9" x 13" baking dish.

Melt the butter and pour it into the baking dish. Use a fork to blend it together until clumps form. Reserve 1/2 C of the mixture and press the remaining base lightly into the pan.

In a large mixing bowl, stir together the blueberries, 1 T softened butter, 1 T granulated sugar, 2 T flour, lemon zest, and lemon juice.

Spoon the blueberry mixture over your crust. Sprinkle the ground almonds and reserved topping over the berries. Bake for 35-40 minutes until the blueberries are softened and the sauce bubbling around the edges. Cool completely. Slice into squares.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks! The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo . Gumbos can have meat, seafood, just about anything. In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes. I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog