I don’t like easy pastries. I like elaborate procedures and many components. Yet, something possessed me to want to make Raspberry Hazelnut Bars from Cook for Your Life. Maybe it was the raspberry with hazelnuts, or maybe it was just the hazelnuts (Nutella anyone?), but I made this simple recipe a few nights ago. And, just as expected, they weren’t particularly exciting. I’m not sure I like them so much because the texture of the bar is very gritty. Flavor-wise though, it was spot on. The butter, brown sugar, oats and hazelnuts were complimentary, and adding raspberries gave it depth. Still, texture is important to me and I wasn’t fond of it.
Raspberry Hazelnut Bars
- 1 cup hazelnuts
- ¾ cup whole wheat pastry flour
- ¾ cup rolled oats (old fashioned oats)
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (1 stick) unsalted butter, cut into 1-inch pieces
- 2 tablespoons maple syrup or brown sugar
- 1 tablespoon whole wheat flour
- 12 oz raspberries
- Roast the oats and hazelnuts until fragrant in a 350F oven, about 10~15 minutes. Chop up the hazelnuts into chunks.
- Bring together the dry ingredients (flour, sugar, salt, baking powder and baking soda) and mix. Add the butter and mix until it forms a sandy mixture. Add the oats and hazelnuts and mix well.
- Reserving 1 and 1/2 cup of the dough, pat the dough into a 9×9 inch pan. Blind bake for 10 minutes at 350F.
- To prepare the filling, mix together the brown sugar and flour. Using a fork, introduce the berries a few at a time and crush it against the bowl.
- When the crust is slightly cooled, pour the filling on top and sprinkle the rest of the dough on top of that. Bake for 30~35 minutes or until filling bubbles and top crust has browned.
These ended up getting sent to my friend’s workplace, and apparently they were a big hit! Give this recipe a try and tell me what you think =)