Unique Treat

Whole Grain, Honey Sweetened Raspberry Lemonade Bars

I’ve had just about every fruity bar you can think of but I’ve never tried a Raspberry Lemonade Bar!  Get ready to pucker your lips with this one. It’s delicious but extremely tart.  Want to know something even more amazing…? It’s healthy!

I noticed a few of you enjoyed the Cinnamon Cracker post and thought I’d add another healthy treat! Enjoy!

Ingredients

Whole Wheat Shortbread Crust

1/2 C softened, salted butter

1/2 C brown sugar

1 tsp vanilla

1/8 tsp sea salt

1 C + 2 tbsp whole wheat pastry flour(from soft wheat)

Raspberry Lemon Filling

4 large eggs

1/4 C whole wheat pastry flour, or white whole wheat

1/2 C liquid honey

1 tbsp lemon zest

1/2 C freshly squeezed lemon juice

scant 1 C raspberry juice and pulp(from about 2-2 1/2 C frozen berries)

Directions 

Pre-heat the oven to 350 degrees. Prepare an 8×8 baking dish by spraying lightly with oil, or lining with parchment paper.  Set aside.  In a bowl, cream together the butter and sugar, beating for 4-5  minutes.

Add the vanilla, salt and 1/2 C flour.  Beat well before adding the rest of the flour.  Beat until completely combined(may still be crumbly).  Press into the prepared 8×8 pan and poke gently with a fork all over the dough.

If the dough is crumbly, gently press any broken pieces back into place.  Bake shortbread 17-18 minutes until barely golden around the edges.  Remove from the oven and allow to cool a little while preparing the filling.

Thaw the raspberries and puree in a blender, food processor or with an immersion blender.  Pour and press through a small sieve with a spoon to remove most, if not all, of the seeds.  Measure the puree, 1 C or just under is perfect.  Set aside till ready to use.

In a large bowl, place the eggs and the grain flour.  Whisk together until no lumps remain.  Measure out and add the honey(warm the honey just slightly if it’s solid).  Add the lemon zest and the freshly squeezed juice.

Whisk together until the honey combines with the lemon juice and eggs.  Add in the raspberry puree and whisk together.

Pour the mixture over the crust while it’s still warm and place back in the 350 degree oven.  Bake 28-30 minutes until the filling is set(the very center may still wiggle a little but will set completely as it cools).

Remove from the oven and cool completely and chill in the fridge before cutting into 16 squares and serving with a dusting of powdered sugar.

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