Saturday, December 4, 2010
Peanut Butter + Fruit Part 3: The Finale
Yes, I have waited too long to show you the Peanut Butter + Fruit Finale. Way too long. But all that peanut buttery goodness had to be broken up a little, you know? Although I don't believe that there's anything such as too much peanut butter. This combination isn't classic by any means, but the end result is fabulous, wholesome and unique. Introducing: cranberry peanut butter bars. Since discovering a new love of playing with fresh cranberries and reading this post about raspberry yogurt bars, I knew I needed to try bar-making for myself.
The combination of cranberry and peanut butter don't seem like an obvious match, but they really are. The peanut butter is added to the crust of the bar and, when mixed with honey, provides a lovely, smooth background for the tart, mouth-puckering cranberries. It definitely wakes up your taste buds in the late afternoon when you're about to crash, or on a rainy Sunday when all you can muster is curling up on the couch with endless cups of herbal tea and a favourite CD set to loop. I could have definitely used the company of these bars this week to chase away the blues that came on after a late night at work and no one hug away the stress of the day (my lovely love was away this week visiting family). Baked goods give nice hugs too, especially when they're wholesome and healthy, which is exactly what these bars are.
End your weekend on a high note and bake these little bars. You'll be glad you did on Wednesday when you want it to be Friday. Happy work week!
Peanut Butter Cranberry Bars
inspired by apples and almonds
3 tablespoons of honey
1/4 cup of natural peanut butter
1/4 cup of skim milk yogurt
1 cup of rolled oats
1 cup of whole wheat pastry flour
pinch of salt
1 teaspoon of baking soda
1 cup of fresh cranberries
1. Whisk together the honey, peanut butter and yogurt until smooth. Sift in the flour, salt, baking soda and stir. Add the oatmeal and mix well until a soft dough forms.
2. Spread half the dough out onto a square or round baking pan. Sprinkle over the cranberries. Crumble the rest of the dough over the cranberries.
3. Bake in a 350 degree oven for about 25-30 minutes, or until the dough on top has spread out nicely, turned golden brown and the cranberries have burst and begun to bubble. Cool and slice into wedges or bars.
We've slowed down due to incredibly busy schedules and chilly weather, but we'll make it!
F'Coffee: americano, 2 cappucinos and breakfast bagel and a f'cookie
Moonbeam Coffee Co: double americano, cappuccino and French caramel flavoured drip coffee + beans to go!
Merchants of Green Coffee: soy latte and 2 very strong cappucinos with a chocolately-caramely-nutty bar, enjoyed on a rainy Sunday afternoon
I Deal Coffee on Kensington: 2 cappuccinos and a latte on one of the our very first frosty, wind chill nights