rhubarb bars

   Combine in a saucepan & cook over medium heat, stirring
          constantly, until thickened:
          3 c. chopped rhubarb
          2 Tbsp. cornstarch or 1 Tbsp. lotus root
          1/2 c. maple sugar or Sucanat
          1/4 c. water
     Remove from heat & cool. Add 1 tsp. vanilla extract. Set aside.
     Mix together in a large bowl:
          1 c. Summers Sprouted Spelt Flour
          2/3 c. maple sugar or Sucanat
          1/4 tsp. baking soda
          1/2 c. ghee or soft butter
          1/2 c. chopped almonds or hazelnuts
     Pat 3/4 of flour mixture in buttered 9″ x 13″ baking pan
     Pour rhubarb over crust & sprinkle with remaining flour mixture.
     Bake at 375 for 30-35 minutes. Cool & cut into 2 dozen bars.

Rhubarb Bars

3 c chopped rhubarb
2 tbsp cornstarch or 1 tbsp. lotus root
1/2 c maple sugar or Sucanat
1/4 c water
1 c Summers Sprouted Spelt Flour
2/3 c maple sugar or Sucanat
1/4 tsp maple sugar or Sucanat
1/2 c ghee or soft butter
1/2 c chopped almonds or hazelnuts
1 tsp vanilla extract

Combine in a saucepan & cook over medium heat, stirring constantly, until thickened: 3 c. chopped rhubarb, 2 Tbsp. cornstarch or 1 Tbsp. lotus root, 1/2 c. maple sugar or Sucanat, 1/4 c. water
Remove from heat & cool. Add 1 tsp. vanilla extract. Set aside.
Mix together in a large bowl: 1 c. Summers Sprouted Spelt Flour, 2/3 c. maple sugar or Sucanat, 1/4 tsp. baking soda, 1/2 c. ghee or soft butter, 1/2 c. chopped almonds or hazelnuts
Pat 3/4 of flour mixture in buttered 9" x 13" baking pan
Pour rhubarb over crust & sprinkle with remaining flour mixture.
Bake at 375 for 30-35 minutes. Cool & cut into 2 dozen bars.

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Original Recipes | Shortbread

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almonds | bars | hazelnuts | rhubarb | Summers Sprouted Spelt flour

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