oh it’s been a week.
things that happened:
how the temps were simultaneously
warm but the winds cool,
or, how i had the chance to eat poorly,
but instead ate salad and guacamole and rice cakes.
how i joined the Y and bought myself
a black 1 piece bathing suit so that i could
do water aerobics.
how i did F O U R photo shoots
for these breakfast bars,
in 2 different spots around the abode.
it’s a wonder there were any
left to photograph.
balsamic berry + ginger cereal bars
*note: these are a little on the cloying side, i would cut back the sugar by half, though the hit of balsamic does cut through, lending a rounder taste to it overall.
1 cup softened butter, i use green valley organics
1 cup brown sugar
2 cups quick cooking oats
1 1/2 cups plus 2Tbl spelt flour, divided
2 cups dried berries (my local mom’s has blueberries, cranberries & cherries. take your pick)
1/2 cup chopped candied ginger
6 oz container of plain yogurt, i use green valley organics
1 egg, lightly beaten
1/4 cup balsamic vinegar, i use Hare Hollow’s Blackberry Ginger
preheat oven 350F.
in large mixing bowl, cream butter and brown sugar.
to the creamed mixture, add the oats and 1 1/2 cup of spelt flour, until just blended.
set aside about 1 1/2 cups for topping.
with the rest, pressing into greased 12×9 pan.
bake for 10 minutes.
meanwhile, in a bowl, combine the dried berries and candied ginger, and mix it with the yogurt, egg, and balsamic vinegar. add in the remaining 2 TBL spelt flour to soak up some of the moisture.
spread wet mixture of partially baked crust.
dot the top with remaining crumb mixture.
bake 20-25 minutes.
cool on rack., cut into squares.
this post was sponsored by Hare Hollow. all opinions are my own.