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ยซ This month, I’m baking for power | Main | Peaches, berries and summer fare ยป

Thursday
Jul142011

This month, I’m keeping cool

In this month’s column, we talk about heat. And what to do about it. Turning on the oven and stove isn’t so inviting when just standing around makes you sweat, but when hunger strikes, what’s there to do?

It can be tempting to find shelter in the air-conditioned confines of your favorite restaurant, or pull a container of frozen yogurt from the freezer and call it a day. But when nutrition is top priority, as it is around my house, neither of these options fully satisfies. 

Which is why I wanted to create a menu that involves very little cooking, if at all, and can be served no matter what the temperature. Enjoy it inside, eat it by the pool, or even pack it for a picnic if a shady patch of grass is within reach. Minimal work, maximum nutrition.

See here for the article and other recipes. Below, quite possibly the best dessert I’ve made in a while.

Raspberry Oat Squares :: Makes 9

1 Tbsp. ground flaxseed + 3 Tbsp. water 3 pints fresh raspberries, rinsed 2 Tbsp. raw or Turbinado sugar 3 cups rolled oats 1/2 cup pecans pinch of sea salt 4 Tbsp. maple syrup 3 Tbsp. olive oil or melted coconut oil

  1. Preheat oven to 375โ€™. Stir water into ground flaxseeds and set aside.
  2. Place raspberries on a cutting board and sprinkle with raw sugar. Gently mash with a fork , leaving some pieces of fruit bigger than others. Set aside.
  3. In the bowl of a food processor, add 2 cups rolled oats, 1/2 cup pecans, and sea salt. Pulse until mixture is coarsely ground. Add 2 Tbsp. maple syrup, 1 Tbsp. oil, and the flaxseed-water mixture. Pulse again to combine, until mixture forms a lightly moist dough. Add more water if necessary.
  4. Press dough evenly into an un-greased 8×8 pan. Pour raspberry mixture evenly over the top. 
  5. In a medium bowl, toss 1 cup rolled oats with 1 Tbsp. maple syrup and 2 Tbsp. oil. Once evenly coated, sprinkle mixture over the raspberries in the baking dish. 
  6. Bake for 20-30 minutes, until top is toasted and raspberries are bubbling. Allow to cool completely, or else raspberries will not set. Once at room temperature, slice into squares and serve.

Reader Comments (3)

I know exactly what you mean, there’s no way I want to add to the heat of the house at the end of the day. And cool meals are so much more refreshing this time of year. I have to say those bars look delicious, the color of the raspberry filling is beautiful ๐Ÿ™‚

July 15, 2011 | Unregistered CommenterHeidi

Your Raspberry Oat Squares sound DELECTABLE!! ๐Ÿ˜€ YUM!

July 20, 2011 | Unregistered CommenterKathleen

This looks crunchy, and the raspberry will add more flavor to this. Then you’re gonna add up a coconut oil, hmmm. That is something I need to taste. Thanks for this!

July 22, 2011 | Unregistered Commenteroffset printing

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