Summer has arrived at long last. The rainy days of June seem a long forgotten thing and the customers of Stella's are ready for long cool drinks and fruit filled treats. On this Thursday morning in particular, Kevin, who tends a double plot in the local community garden, has brought in a pail full of fresh, plump raspberries.
Kevin presents Stella with the raspberries and she presents him with an agreeable sum in return. She says, "It's hard to put a price on fresh raspberries, will that do?" Kevin nods, filing the bills away for later when he will buy some of that good liquid food for his five varieties of tomatoes presently soaking up the sun and this morning's watering.
After consulting her cookbooks for inspiration Stella and assistant Savannah invent a recipe which will bring out the sweet and slightly tangy flavour of the fresh berries. The aroma of the baking Raspberry Oat Bars fills the air of the small kitchen with the scents of summer. Stella's is ready for another day of refueling customers with cooling drinks and energizing food.
Here is the recipe in case you would like to bake these delicious bars in your own kitchen.
Raspberry Oat Bars
1/2 cup packed brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 tsp cinnamon
1 cup rolled oats
1/2 cup butter, softened
1 1/4 cup fresh raspberries
1/4 cup granulated sugar
1 tsp flour
1. Preheat oven to 350 degrees F. Grease one 8 inch square pan, and line with parchment paper to cover the bottom and sides of the pan.
2.Combine sugar, flour, baking soda, salt cinnamon and rolled oats. Rub the butter into the oat mixture using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture to the bottom of the prepared pan.
3. Using a fork, squash raspberries, 1/4 cup granulated sugar and teaspoon of flour together in a small bowl. Drain out the excess liquid, leaving a little to keep the mixture moist.
4. Spread the raspberry mixture on top but not quite to the edge of the pressed oat layer.
5. Sprinkle rest of oat mixture on top and lightly press to compact.
5. Bake for 35 to 40 minutes till lightly browned. Let cool, lift out with parchment paper, cut into squares.
Written today by Rebecca, original recipe by Emma