Sunday, July 7, 2013

'Tis the Season for Strawberries!

I have had a blast this summer cruising local farmer's markets! Everyone is so friendly and enthusiastic about the bountiful produce and other specialty goods like honey and soaps! I have really enjoyed learning about new ingredients that are grown locally and how to incorporate them in recipes. The strawberries have been lovely these past couple of weeks, and naturally I have used them in everything from simple oatmeal to a pie that I have a feeling will be made again very soon!
This time I pureed the strawberries with rhubarb and baked up some oatmeal breakfast bars (or rather slices because I used a pie plate), but I'm looking forward to blending different combinations of seasonal fruit, like peaches and blueberries! 
Look at the brilliant pink color!

Strawberry Rhubarb Oatmeal Bars
Yields 1 8x8-inch pan (or 1 pie plate...just in case you run out of 8x8" dishes, like me)
1/3 cup applesauce
1/4 cup brown sugar
1 T flax meal + 3 T warm water
1/4 cup honey/ maple syrup 

1 t Vanilla extract
1 1/2 cups old fashioned oats
1 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt 

1 cup strawberry rhubarb puree*

*3/4 cup strawberries + 1/2 cup chopped rhubarb + 1 T honey/maple syrup, pureed in food processor
Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8x8-inch pan.
In a large mixing bowl, mix together applesauce and sugar. Add the flax and water, honey, and vanilla extract. Stir in the oats, flours, baking soda, and salt. Spread 3/4 of the batter into the bottom of the prepared pan. Pour the strawberry rhubarb puree evenly over the top. Crumble the remaining 1/4 of the batter on top.
Bake for 25-30 minutes, or until lightly browned. Allow to cool slightly in pan before serving.

Adapted from here.

What do you like to find at the farmer's market?


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