Pear & Cranberry Crumble Cups: opt for lower sugar, dairy-free option

Take advantage of harvest fruit with these perfect-for-autumn Pear & Cranberry & Crumble Cups  ...

Wonderful at room temperature eaten by hand; even more luscious
warm covered in custard or double cream

Autumm is such a great time for English apples and pears and this twist on classic Oatmeal Date Bars makes good use of them.

The kitchen had a bag of wallet-friendly ripen-at-home pears; with lots of oatmeal in the cupboard and dairy and plant butter in the fridge, the result was these gorgeously fruity, individual crumble cups.

They can't truly be called healthy but there's an option for lower sugar.  The flour is lower-gluten spelt, however, and the high proportion of oatmeal  helps lower cholesterol and maintain good digestion.  Fresh fruit, of course, adds lip-smacking goodness.

You could go 50-50 pear and apple or replace with all apples.  

The recipe is easy; kids attacking homework would find the 20 minutes involved both relaxing and rewarding!

This can be made in a flat dish and cut into 16 servings or in a lined cupcake tin.  These colourful little cups though, bought online, look very pretty and the little treats slip out easily.

Cost: £4'ish (9/25)

Makes: 16-20 (recipe halves nicely)

Ingred: 

   350g/12.3 oz fresh peeled & cored firm pears (about 4 Conference) 

   3/4 tsp vanilla 

   spices (opt): 

         1 tsp cinnamon

         1/8 tsp nutmeg

         generous pinch cardamom

         generous pinch ginger

     OR 1.5 tsp  allspice

   1 cup/120gm/4.2oz rolled oats or Uber Granola  (67 used English cup measures)
   1 cup/142gm/ 5oz plain spelt or common wheat flour

   generous handful sunflower seeds or chopped nuts (optional) 
   1 pinch salt
   1/2 tsp baking soda
   light brown sugar: min generous half cup/100'ish g/3.55'ish oz - maximum 2/3 cup/127gm/5oz light brown sugar 

    3.8oz/110g dairy or plant butter, or a mix of both, softened 

    100g/3.5oz (2 handfuls) dried cranberries 

    splash of brandy

    

Method:

Small Households' Sweet & Sour Chicken Salad: easy,some prep-ahead, healthy, wallet-friendly, dairy-free option

Finding an exciting tasty not-too-difficult recipe for leftover chicken without buying lots more ingredients can be tricky.

But here's one that's got everything you could want...and more

This recipe, inspired by Waitrose Food magazine, is rather glorious: layered with fabulous flavours, attractive, part make-ahead and easily assembled.  It won't make a big dent in your weekly food budget.

67goingon50 has focused on small households - singletons, couples, pensioners - but the ingredients are easily doubled for 4 people.

Ingred:

50ml red wine vinegar

min1/3-max 1/2 tbsp sugar

1/2 tsp lemon zest

1/2 tsp orange zest

1 bay leaf

equivalent shredded meat of at least 2 cooked chicken thighs 
25gms/4/5oz pine nuts (or seeds: sunflower, pumpkin or both)
60gm/2.1oz fresh or reconstituted cranberries or other dried fruit (medjool dates, raisons, apricots)

4-6 sunblush tomatoes, from supermarket or make-your-own (see  below)

10 gm fresh basil, torn OR 1/3 tsp dried basil

45gm/1.5oz rocket or slightly bitter leaves, rinsed 2-3 times, drained, dried 

2 tbsp virgin olive oil

zest and juice of 1/2 clementine

membrane-free segments of half a clementine  

2 tbsp dairy or plant Parmesan

salt & pepper to taste

Method:

BACON JAM FOR SMALL HOUSEHOLDS. wholly indulgent, not for anyone with blood pressure issues

Don't forget to have a look at Welcome to the Blog (on the Nav bar above)

An outrageous, sophisticated savoury spread...

'Breakfast in a Jar'?
'Wow! Best thing I've ever eaten' 'Sweet & savoury'

Warning: this recipe is not suitable for people with blood pressure issues  (a lower salt alternative is offered  in Onion Tomato Jam - bottom page) 

 
This popular extraordinary condiment was first posted nearly 5 years ago and remains one of the Blogger's favourites.

It is a sensational culinary experience: a salty, sweet, tangy onion-y concoction studded with bacon bits; it has multiple layers of fabulous flavour. 

It's absolutely marvellous on toast, with hard cheeses like smoked cheddar or a creamy cheese like brie.  It can replace mayonnaise in sandwiches.

It is a financial indulgence.  And though we're in the middle of a cost of living crisis 67goingon50 strongly believes we still need our once-a-week treats if we're not going to go bananas.  

Thus the recipe has been halved to reduce cost and calories.  (But if you're entertaining others, the original recipe is here.)

Bacon jam has been around for awhile, but mostly in upmarket delis and restaurants with prices to match.  This recipe* is great value AND is lower in sugar and free from added preservatives.  

The jam can be stored in the fridge until the expiry date of the bacon but honestly?  It won't last that long.

Cost: £3.50'ish
Makes: 1 cup 

Ingredients:
     125-187gm/4.5-6oz back bacon that has some fat

        

Bacon & Onion Jam

    1 med onion diced (1 cup)
    1 large cloves garlic, grated 
   
     1 tbsp soft brown  sugar
   25ml maple syrup 
   35ml-1.2oz  white wine vinegar
   15ml/1/2oz brandy, whiskey or fresh fruit juice  
     I/2 mug strong coffee

   
     coarsely ground pepper

Method:

FESTIVE PLUM PINEAPPLE CRUMBLE CAKE: dairy free, lower sugar, Indulgence, egg-free

Unique Plum Crumble served as sophisticated cake, festively spiced...

Plum Crumble Cake (option for bars/squares)
' the most luxuriously lovely crumble ever made. Just sumptuous.'

first posted Nov 201

This 67goingon50 crumble cake is very festive, very delicious, very Wow!

A rich layer of crumble consisting of wholemeal flour, oatmeal and coconut encases the fruit both above and below in crisp buttery, almost pastry-like layers.  

The fruit is a comforting mix of tart plum and sweet pineapple (both at reasonable prices in supermarkets) -- with, if you like, a few handfuls of juicy blackberries.  The addition of a little optional alcohol adds sophistication.  

The whole cake is beautifully, unexpectedly shot through with warm spices. 

Not difficult to make, it'll please a crowd.  


Cost: £4.50'ish (1/22)

Feeds: 8 for cake; 9 for squares; 18 for bars (recipe halves nicely)

Ingred: 

  
  113gm/4oz unsalted dairy or plant butter (67 uses Timor)

   150gm/5.3oz plain white flour
   37gm/1.3oz EITHER wholemeal flour or oatmeal (or sugar-free Ultra Granola with nuts and seeds)
   85gm/3oz dried unsweetened coconut
   100gm/3.5oz sugar
   1/2 tsp baking soda
   1/2 tsp baking powder
   1/4 tsp salt

   290gm/10.2oz plums, pits removed, in med dice (cut each half into 6 wedges and cut across the centre)
   90gm/3.1oz pineapple in small chunks, pref fresh but tinned in juice, drained will also be fine
   juice & zest of an orange
   splash of brandy or orange liqueur (opt)

   1/2 tsp dried cardamom or pulverised seeds from 5-7 cardamom pods
   3/4 tsp cinnamon
   1/4 tsp allspice
   
   1/2 tsp vanilla  
  
   3 tbsp sugar (67 used 4 generous tbsp of molasses sugar; it was fine)
   2 tbsp cornstarch (67 was out of cornstarch and used rice flour instead which was fine; you could also use ground almonds)

   
  a few halved blackberries (opt)

Method:

1. If plums are ripe, add orange zest & juice, and alcohol, if using.  
2. If plums are hard, put them in a wide frying pan over med heat with orange zest & juice, and alcohol if using; bring to the boil; turn heat right down; simmer 1-2 mins (or more if necessary) until fruit has softened but still holds its shape.  A fork should pierce with fruit with a little resistance.  

   

   Soften hard fruit in minutes on the hob
   
   

3. Stir spices and vanilla into plums.  Cool.  Cover till needed.  This can be done a day in advance. 
4. Prepare tin.  Line the bottom and butter the sides of an 8x8inch/20x20cm circular tin.  
5. Preheat oven to 350f/180c/170fan/gas4
6. Pour coconut into a dry pan and place in oven 5 mins or until beginning to brown; cool slightly
7. Measure other dry ingreds into a med bowl; add coconut; stir with a whisk to completely combine 
8. Melt butter gently in a saucepan; cool; stir it into dried ingreds with a fork to form crumbs
9. Remove a scant cup of the mix, set aside; pour the rest into the baking pan; press down with the back of a measuring cup to form a level base
10. Dry pineapple chunks with a paper towel; mix them with plums and sugar.  Taste, more sugar may be necessary depending on plums.  Stir through  cornstarch; pour over base, spread to edges
11. Scatter over blackberries if using
12. Cover with rest of crumble mix 
13. Bake in centre the oven 25mins or until deeply browned
14. Cool slightly; cut in wedges and serve warm with ice cream or whipping cream        

Comments:
 'The crumble was the most luxuriously lovely crumble ever made. Just sumptuous.' Political Agent

'I loved this not-your-usual run-of-the-mill crumble.  The fruit was nicely spicy and the crumble unusually rich.'  Retired writer 

                                                                                
Tips:

• Other fruits can be used - apple & blueberries; pear & blackberries
• Make this in a rectangular or square pan and cut into bars for a snack or lunchbox
• Alcohol for the fruit is optional but probably best suited for the cake rather than the bars/squares.

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

SPICED PLUM & PINEAPPLE CRUMBLE CAKE/BARS, lower sugar, Indulgence, egg-free

Unique Plum Crumble: serve as a sophisticated cake or in bars/squares for lunchboxes...

Plum Crumble Cake (option for bars/squares)
' the most luxuriously lovely crumble ever made. Just sumptuous.'

This 67goingon50 recipe started out as American-style crumble bars for an indulgent snack or lunchbox treat.  Crumble Bars encase the fruit both above and below in crisp buttery layers.  They are fabulous and popular with 67's tasters.  

But 67 realised that the same recipe can also serve - with the addition of a little alcohol - as a sophisticated after-dinner cake.   

Trust me, whichever version you choose, there will be no regrets.  The crumble is rich and more-ish; the wholemeal/oatmeal and coconut components enhance its buttery, almost pastry like texture.  

The fruit layer is a comforting mix of tart plum and sweet pineapple (both only 65p in one of our favourite supermarkets*) -- with, if you like, a few handfuls of juicy blackberries.  It's beautifully, unexpectedly shot through with warm spices.   

Very autumnal.  Very delicious.  Very 'Wow!'.

The Plum & Pineapple Crumble isn't one of the healthy options -- too much butter for that.  But sugar is kept to a minimum and there's plenty of gut-friendly fibre.   

Alcohol for the fruit is optional but probably best suited for the cake rather than the bars/squares.


Cost: £3.50

Feeds: 8 for cake; 9 for squares; 18 for bars (recipe halves nicely)

Ingred: 

  
  113gm/4oz unsalted butter 

   150gm/5.3oz plain white flour
   37gm/1.3oz EITHER wholemeal flour or oatmeal (or sugar-free Ultra Granola with nuts and seeds)
   85gm/3oz dried unsweetened coconut
   100gm/3.5oz sugar
   1/2 tsp baking soda
   1/2 tsp baking powder
   1/4 tsp salt

   290gm/10.2oz plums, pits removed, in med dice (cut each half into 6 wedges and cut across the centre)
   90gm/3.1oz pineapple in small chunks, pref fresh but tinned in juice, drained will also be fine
   juice & zest of an orange
   splash of brandy or orange liqueur (opt)

   1/2 tsp dried cardamom or pulverised seeds from 5-7 cardamom pods
   3/4 tsp cinnamon
   1/4 tsp allspice
   
   1/2 tsp vanilla  
  
   3 tbsp sugar (67 used 4 generous tbsp of molasses sugar; it was fine)
   2 tbsp cornstarch (67 was out of cornstarch and used rice flour instead which was fine; you could also use ground almonds)

   
  a few halved blackberries (opt)

Method:

1. If plums are ripe, add orange zest & juice, and alcohol, if using.  
2. If plums are hard, put them in a wide frying pan over med heat with orange zest & juice, and alcohol if using; bring to the boil; turn heat right down; simmer 1-2 mins (or more if necessary) until fruit has softened but still holds its shape.  A fork should pierce with fruit with a little resistance.  

   

   Soften hard fruit in minutes on the hob

3. Stir spices and vanilla into plums.  Cool.  Cover till needed.  This can be done a day in advance. 
4. Preheat oven to 350f/180c/170fan/gas4
5. Prepare tin. (a) Crumble cake: Line the bottom and butter the sides of an 8x8inch/20x20cm circular tin.  (b) Bars: Line square or rectangular tin with greaseproof paper, leaving a large overhang. 
6. Pour coconut into a dry pan and place in oven 5 mins or until beginning to brown; cool slightly
7. Measure other dry ingreds into a med bowl; add coconut; stir with a whisk to completely combine 
8. Melt butter gently in a saucepan; cool; stir it into dried ingreds with a fork to form crumbs
9. Remove a scant cup of the mix, set aside; pour the rest into the baking pan; press down with the back of a measuring cup to form a level base
10. Dry pineapple chunks with a paper towel; mix them with plums and sugar.  Taste, more sugar may be necessary depending on plums.  Stir through  cornstarch; pour over base, spread to edges
11. Scatter over blackberries if using
12. Cover with rest of crumble mix 
13. Bake in centre the oven 25mins or until deeply browned
14. Cake: Cool slightly; cut in wedges and serve with ice cream or cream       Bars:  Cool; remove from tin by lifting greaseproof paper and slice into bars or squares

Comments:
 'The crumble was the most luxuriously lovely crumble ever made. Just sumptuous.' Political Agent

'I loved this not-your-usual run-of-the-mill crumble.  The fruit was nicely spicy and the crumble unusually rich.'  Retired writer 

*M&S

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

RASPBERRY NECTARINE CRUMBLE BARS, high fibre, frugal, frugal opt

Nectarines, raspberries & buttery oatmeal crust = delectable picnic treat... 

'They don't feel at all as if they would be good for you' 'Sweetness is just right.' ''Delicious! Can we have more?' 'Loved the fresh fruit.' Tasters 

Nectarine & Raspberries make these Crumble Bars a very special picnic treat.  

They are stuffed with health-giving fresh fruit, wholemeal flour, coconut and nuts.  They're egg-free and lower in sugar.  Fibre is high.  A lower-fat option is available (see Tips below).

It's a very simple recipe and part of it can be prepared in advance.

Trust me, it's worth getting out the mixing bowl to make these! 

(See frugal option in Tips)

Cost: £3.00 for basic

Makes: 16-20

Ingred: 

   650gm/23oz (give or take) nectarines (or peaches), chopped coarsely 
   1/4 cup water, incl 1 tbsp lemon juice & juice of small zested orange 
   
   3 tsp cinnamon
   1/4 tsp nutmeg (opt)
   1-2 tbsp brown sugar (opt but adds a caramel/toffee flavour)
   
   zest of small orange 

   1/2 tsp vanilla

   150gm/oz plain white flour
   100gm/oz wholemeal flour
   1 pinch salt
   1/2 tsp baking powder 
   1/2 tsp baking soda

   100gm/3.5oz light brown sugar 
     30gm/generous 1 oz dried unsweetened shredded coconut 

   3.8oz/110g butter, softened OR vegan fat 
          
Topping: generous handful raspberries (best but other berries will do) and chopped nuts: walnuts, hazelnuts or almonds 

Method:

1. Coarsely chop nectarines (say 12-14 pieces each), add with water/juice mix, spices and sugar to a wide frying pan over moderate heat 
2. Cook gently until fruit has begun to soften but still has 'give'; depending on the ripeness of the fruit, it could be 3-10 mins 
3. Take off heat; add vanilla, scrape into a container, including all the toffee-like juices. This step can be done a day in advance. 
4. When ready to bake, preheat oven to 350f/180c/170fan/gas4
5. Put a wide strip of greaseproof paper down an 8x8 inch (20cmx20cm) tin 
6. In a large bowl, blend dry ingred, breaking down any lumps in the sugar; stir in orange zest, distributing evenly
7. Add butter; rub together until butter is the size of peas
8. Spread 2/3 of the mix in the pan, levelling the top with the bottom of a measuring cup; press down quite hard to firm up the base
9. Add the fruit, spreading as you go; level with a spatula
10. Scatter over berries 
11. Mix chopped nuts into remainder of crumble; cover the fruit as evenly as you can, taking care with the edges. 
12. Bake 30 mins or until beautifully browned; half-way through, bring the back of the pan to the front for even browning
13. Place on a cooling rack; leave half an hour; using a very sharp knife, cut into fingers or squares 

Comments:

• 'That's so deliciously crumbly; they'd make an excellent lunchbox treat.  They don't feel at all as if they would be good for you yet still satisfy the desire for sugar.  I prefer the raspberry ones; they've more flavour.' Political Agent
• 'Good texture; the nutty ones have a good bite.  Sweetness is just right - not too sugary.'  Retired insurer
• 'Delicious! Can we have more?' 'Lovely!'  'Really good; I loved the fresh fruit.' Staff at a Veterans' Cafe

Tips:

• frugal option: replace fresh nectarines with drained tinned peaches
• for a 2-for-1 option, cover half the base with berries and the other half with nuts before covering with crumble 
• low-fat option: replace 20-30gm/0.75-1oz butter with plain thick yoghurt 
• common/ordinary wheat can be replaced with lower-gluten higher-protein spelt.   

More bars on NavBar:Recipes II/Baking... 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

HOME-MADE EXQUISITE BARBEQUED PORK, Skinnier, almost guilt-free

Eating healthily doesn't mean pork's off the menu, especially if it's nearly fat free and lower-sugar & salt 

first posted feb 2018

Home-made Char Siu Pork, easy
'Perfectly flavoured & melt in the mouth.' Hard to believe it's low fat/sugar/salt.' Tasters
 

This exquisitely tender, succulent, guilt-free Chinese classic, Char Siu Pork, will be a real crowd-pleaser at Year of the Pig celebrations. 

Unmistakeable sweet and savoury sauce plus crisp edges make the pork a popular restaurant choice but some offerings are laden with sugar & salt, and hide thick layers of fat.   

67goingon50's version uses extra-lean pork fillet which has less fat than skinless chicken breast.  Though a little more expensive, it goes a long way.     

67's marinade reduces sugar, soy sauce & salt to minimise blood pressure/blood sugar issues. 

It does not include the usual red or yellow bean sauces, often considered necessary for authenticity, because they're likely to sit at the back of a westerner's cupboard. Instead 67 introduces hoisin sauce*.  No apologies because a jar of this dark, salty-sweet smokey condiment will be used again and again -- as a glaze, a dipping sauce or (like oyster sauce) a flavouring for fried rice. 

Preparation of the meat is simple but needs to be done a day in advance.  

Cost: £3-4, depending on meat 
Serves:  4-6 as a snack at a picnic or buffet 

Ingred:
   400-500gm/12-16oz pork fillet, trimmed of fat & sinew

 Char Siu Marinade:
     1 1/2 tbsp hoisin sauce
     1 tsp oyster sauce
     1/2 tsp reduced-salt soy sauce
     1/2 tsp toasted sesame oil (or peanut oil)
     3/4 tsp sugar
     1 1/2 tbsp maple syrup or honey     
     2-3 tbsp brandy or sherry
     1 tbsp tahini or smooth peanut butter
     2 med cloves garlic, peeled & grated
     2 tbsp peeled & grated ginger
     1 tsp 5-spice powder     
     1/2 star anise

     red food colour without e numbers* (opt) (67 didn't bother)

Method:

Equipment: a small roasting tin 5cm/2inches deep and a roasting rack that sits comfortably in it 

1. The day before: Cut the fillet into two equal sized pieces 
2. Mix all the marinade ingredients, whisking or processing to blend
3. Pour the marinade into a plastic zip-lock storage bag or a large plastic bag (placing the bag in a deep bowl first will reduce leakage)
4. Put the pork into the bag, mushing it round so the fillets are well coated
5. Refrigerate 4-6 hours or overnight, turning when you remember
6. When ready to cook, bring pork back to room temperature
7. Preheat oven to 200c/400f
8. Fill tin half full with hot water 
9. Drain and reserve marinade; rinse and dry star anise which can be re-used 
10. Place pork fillets on the rack
11. Bake 20 min, brushing marinade on the meat halfway through
12. Reduce temperature to 180c/350c; bake another 20 mins, basting every 5 mins or so.  If you have a meat thermometer, the inner temperature should be 65-70c/145-160f 
13. To give the fillets a charred look, turn temp up to max (OR turn on the grill) and cook until edges are slightly charred 
14. Leave to cool
15. Mix 1 tbsp maple syrup or honey with a drop of red colouring, if using; brush it all over the fillets until they glisten
16. Serve at room temperature; slice thinly on the diagonal

Comments: 

• 'The pork was perfectly flavoured and melted in the mouth.' Political Agent
• 'The sauce was so like restaurants in London's Chinatown, you wouldn't know fat, salt & sugar were reduced.  The meat was very tender.'  Retired writer  

Tip:
The marinade can also be used on a less expensive cut of pork like butt or shoulder, sliced into strips 2in/5cm wide, but the meat will be higher in fat

Ways to Serve Char Siu pork:

• over a mound of white rice with Honeyed Chinese leaves and gravy made with the leftover marinade plus stock
• sliced, on noodles in hot broth 
• over a salad of Chinese leaves & cucumber with Oriental dressing 
• as a snack, sliced     

*Lee Kum Kee   £2/400gm

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

NECTARINE STREUSEL CRUMBLE BARS, Egg-free, Vegan opt

An indulgent crowd-pleasing treat from low-priced fat ripen-at-home nectarines 

Nectarine Crumble Bars, with Raspberries or Walnuts
'Deliciously crumbly.  They don't feel as if they would be good for you; they satisfy the desire for sugar.  I prefer the raspberry ones' Taster

Nectarine Crumble Bars are one of those very special treats.  Layered with ambrosial flavours and gorgeous textures, it still manages to be stuffed with health-giving ingredients: fresh fruit, wholemeal flour, coconut and nuts.

The recipe does not involve eggs, and sugar levels are reduced.  Fibre is high.  A lower-fat option is available (see Tips below).

While the recipe calls for common/ordinary wheat flour it also works well with lower-gluten higher-protein spelt.   

It's a very simple recipe and part of it can be prepared in advance.

Cost: £2.75 for basic

Makes: 16-20

Ingred: 

   650gm/23oz (give or take) nectarines (or peaches), chopped coarsely 
   1/4 cup water, incl 1 tbsp lemon juice & juice of small orange (see below) 
   
   3 tsp cinnamon
   1/4 tsp nutmeg (opt)
   1-2 tbsp brown sugar (opt but adds a caramel/toffee flavour)
   
   zest of small orange 

   1/2 tsp vanilla

   150gm/oz plain white flour
   100gm/oz wholemeal flour
   1 pinch salt
   1/2 tsp baking powder 
   1/2 tsp baking soda

   100gm/3.5oz light brown sugar 
     30gm/rounded oz dried unsweetened shredded coconut 

   3.8oz/110g butter, softened OR vegan fat 
   
       
Topping (opt but adds delight) generous handful chopped nuts: walnuts, hazelnuts or almonds AND/OR handful berries - raspberries? blueberries? strawberries?
 
Method:

1. Coarsely chop nectarines (say 12-14 pieces each), add with water/juice mix, spices and sugar to a wide frying pan over moderate heat 
2. Cook gently until fruit has begun to soften but still has 'give'; depending on the ripeness of the fruit, it could be 3-10 mins 
3. Take off heat; add vanilla, scrape into a container, including all the toffee-like juices. This step can be done a day in advance. 
4. When ready to bake, preheat oven to 350f/180c/170fan/gas4
5. Put a wide strip of greaseproof paper down an 8x8 inch (20cmx20cm) tin 
6. In a large bowl, blend dry ingred, breaking down any lumps in the sugar; stir in orange zest, distributing evenly
7. Add butter; rub together until butter is the size of peas
8. Spread 2/3 of the mix in the pan, levelling the top with the bottom of a measuring cup; press down quite hard to firm up the base
9. Add the fruit, spreading as you go; level with a spatula
10. Scatter over berries if using
11. Mix chopped nuts, if using, into remainder of crumble; cover the fruit as evenly as you can, taking care with the edges. 
12. Bake 30 mins or until beautifully browned; half-way through, bring the back of the pan to the front for even browning
13. Place on a cooling rack; leave half an hour then cut into fingers or squares with a very sharp knife

Comments:

• 'That's so deliciously crumbly; they'd make an excellent lunchbox treat.  They  don't feel at all as if they would be good for you yet still satisfy the desire for sugar.  I prefer the raspberry ones; they've more flavour.' Political Agent
• 'Very enjoyable.  Good texture; the nutty ones have a good bite.  Sweetness is just right - not too sugary.'  Retired insurer
• 'Delicious! Can we have more?' 'Lovely!'  'Really good; I loved the fresh fruit.' Staff at a Veterans' Cafe

Tip:

• if the budget doesn't stretch to berries, add dried fruits eg raisons which have been blanched in boiling water and drained to get rid of preservatives
• low-fat option: replace 20-30gm/0.75-1oz butter with plain thick yoghurt 
• for a 2-for-1 option, cover half the base with berries and the other half with nuts before covering with crumble 

More bars on NavBar:Recipes II/Baking... 

Please leave a Comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

SKINNIER OATMEAL DATE & ORANGE BARS, lower-sugar

A skinnier, healthier version of Oatmeal Date & Orange Bars is lower in sugar but just-as-nice as the original...

Healthier, Lower-sugar Date & Oatmeal Bars with Blueberries
Photo 24/5/17 

Oatmeal and Date bars were a favourite in school lunch boxes in Canada.  Because they're so easy to make and so good for you, they would follow kids through university, into early adulthood and eventually to parenthood.  

Though a bit unfashionable now, the bars are high in oatmeal (labelled a wonder food) which helps lower cholesterol and maintain fibre levels. 

That said, the Oatmeal, Date & Orange Bars are an indulgence - dried fruit packs a lot of sugar.  They do, though, give a good energy boost after intense physical activity. 

The original recipe was designed for large groups and provided too many tempting leftovers.  

The revised version: 

• replaces some sugar with unsweetened dried coconut
• reduces the amount of dates
• replaces some dates with blueberries to counteract sweetness and add goodness
• cuts the recipe one-third overall to provide fewer leftovers
• uses spelt flour instead of common wheat flour (though common wheat can still be used)

There's not much that could be done about the butter levels but we must all make sacrifices!

The bars will keep in an air-tight container for a week but frankly eating them on the day they are baked is an experience not to be missed. 

Cost: £3.00

Feeds: 16-20 (recipe halves nicely)

Ingred: 

   170g/6oz pitted dates, chopped coarsely
   1/2 cup water, incl juice of orange
   1/2 tsp vanilla 
   
   zest and juice of small orange

   1 cup/120gm/4.2oz rolled oats or Uber Granola  (67 used English cup measures)
   1 cup/142gm/ 5oz plain spelt (or common wheat) flour (a 50-50 mix with wholemeal is also good) 
   1 pinch salt
   1/2 tsp baking soda
   2/3 cup/127gm/.5oz light brown sugar less 2-3 tbsp
   2-3 tbsp dried unsweetened coconut 

    3.8oz/110g butter, softened 

     couple of handfuls blue or other berries (opt)

Method:

1. Pour boiling water over dates to remove preservatives; leave for 2-5 mins depending on how 'dry' the original dates are; drain
2. Remove pips if necessary; also the tough stalk; chop coarsely
3. Bring dates, water, orange juice & vanilla to the boil; turn down heat; simmer until mix is thick, gloopy and the dates have nearly broken down (maybe 10-15 mins) This step can be done a day in advance. 
4. Preheat oven to 350f/180c/170fan/gas4; line a 8x8 inch (20cmx20cm) tin with greaseproof paper
5. If butter isn't completely soft, zap it in the microwave on high at 20 sec intervals until it is, or pop it into the pre-heating oven for a minute or so 
6. In a large bowl, blend dry ingred, making sure the sugar is lump free; stir in zest, distributing evenly
7. Add butter; rub or stir together as if you were making crumble until butter is the size of peas
8. Spread under two thirds of the crumble mix in the pan, levelling the top with the spoon or the bottom of a measuring cup
9. Add the dates, spreading as you go; level with a spatula
10. Scatter over blueberries, if using
11. Cover with the final third of the oats, taking special care with the edges; cover the dates as evenly as you can
12. Bake 30 mins or until beautifully browned; half-way through you may wish to bring the back of the pan to the front for even browning
13. Place on a cooling rack; wait half an hour then use a sharp knife to cut into fingers or squares

Tips:

• If the budget doesn't stretch to blueberries, replace with coarsely chopped segments of orange, pith and membranes removed
• The Blogger has not yet tested spelt flakes instead of oatmeal but there is no reason why they would not work.  You might have to add a touch more butter                                                                  

                                                                     
                                                                                More bars on NavBar: Recipes I/baking 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.