Raspberry Hazelnut Bars - Cook For Your Life- anti-cancer recipes

Raspberry Hazelnut Bars

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 16 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

I could eat these all day long. Tart and sweet with a nutty crunchy base — these Raspberry Hazelnut Bars are seriously delicious. They are a perfect afternoon snack on their own with a...


Ingredients

Crust:

  • ¾ cup hazelnuts
  • ¾ cup whole wheat pastry flour
  • ¾ cup rolled 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

Raspberry Filling

  • 2 tablespoons maple syrup or brown sugar
  • 1 tablespoon grated lemon peel
  • 1 tablespoon whole wheat flour
  • 1(12 ounce) bag frozen raspberries

 

Nutrition Facts

Calories

160 cals

Fat

10 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

17 g

Sugar

7 g

Fiber

3 g

Protein

2 g

Sodium

107 mg

Directions

  1. Preheat the oven to 350 degrees. Butter and line 9 x 9-inch pan with two pieces of overlapping parchment.
  2. Pour the hazelnuts onto a sheet tray and bake until fragrant and deep brown, about 10 to 12 minutes. Keep an eye on them so they do not burn. Remove from the oven and, once cool enough to handle, peel skins off with fingertips or a kitchen cloth.
  3. In a food processor pulse the hazelnuts, pastry flour, oats, brown sugar, cinnamon, salt, baking powder, and baking soda. Pulse until the nuts are coarsely chopped, and the other ingredients are well combined.  Add the butter and pulse until an even loose crumb forms.
  4. Reserve 1½ cups of the dough, and tip the rest into the prepared baking pan.  Press dough evenly and tightly into the pan, making sure to reach the edges.  Bake for 12 minutes, then let cool.
  5. Meanwhile, in a medium bowl prepare the filling. Whisk together the maple syrup, flour, and lemon zest.  Stir in the raspberries and press them against the side of the bowl to break them up.
  6. Spread the raspberry filling onto the slightly cooled crust.  Sprinkle with the reserved topping and bake for 30-35 minutes or until the filling is bubbling the sides of the crust is golden and crisp.  Let cool completely before cutting into bars.

Chef Tips

You can make these bars with blackberries or blueberries too. They won’t have the tart bite of raspberries, but they will be sweetly delicious in their own way.

Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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