Comments on: raspberry breakfast bars

By: Amy

Amy — Sun, 18 Oct 2009 17:09:31 +0000

Yummy! Sweeter than I thought but that doesn’t bother me one bit.
Very good and they came out looking just like the picture. Phewww.

By: sharie

sharie — Sun, 04 Oct 2009 04:49:26 +0000

Raspberries, brown sugar, and butter, oh my! I went raspberry picking today in Oak Glen, CA and have two pans of these babies in my oven as we speak! I got crazy with the second pan and added chocolate chips (on top of the crust, under the raspberries). Can’t wait to try one! Thank you for the great recipe!! BTW, I licked the raspberry filling bowl CLEAN! Dee-lish!

By: alix

alix — Fri, 04 Sep 2009 19:12:11 +0000

could you substitute honey for the brown sugar? we are trying to decrease the amount of sugar we use and this recipe looks too divine not to try… could you suggest what proportion of honey or is it the same amount of the brown sugar?

By: deb

deb — Sun, 09 Aug 2009 17:28:03 +0000

The granola crusts get crisp, the inside is soft like a crumble/crisp filling. They soften up the longer you keep them.

By: Lisa

Lisa — Sun, 09 Aug 2009 02:37:34 +0000

Deb, would you say these bars are more crisp, or are they chewy? I think if they’re chewy, I might make them and then face-plant directly into the pan.

By: Kat

Kat — Tue, 04 Aug 2009 02:55:20 +0000

Made these, love them. I don’t like things too sweet so I cut the sugar to 2/3 cup in the crust and completely out of the raspberry layer, and also subbed in 1/2 cup whole wheat flour in the crust. Worked beautifully!

By: Sara

Sara — Mon, 27 Jul 2009 03:31:54 +0000

Hello all! A co-worker of mine recommended this blog and I must say it is the best I have ever seen! I particularly love this recipe and have plucked some fresh raspberries from my parents’ garden in anticipation of baking however due to some health issues (hypothyroidism) I am trying to go gluten/soy free- has anyone tried making this recipe with rice flour or any other gluten substitute? I am new to this gluten/soy free thing and am having a difficult time creating new eating habits. Would love to hear if anyone has tried this! Oh- I am also in Denver, Colorado so any high altitude tips are appreciated as well, usually I am pretty good with baking but in case anyone ran into any issues I would love to hear your solution!

Thanks so much!

By: sarah

sarah — Wed, 22 Jul 2009 01:59:08 +0000

Hi! I’ve made these twice. First, following Deb’s recipe (including reserving 1-1/2 c. of the crumb mixture for the top); the raspberries were a touch tart this time of year, and I wished I’d added more sugar to them. But the final bars were still quite good.

The second time, I substituted 1 lb. of blueberries, used a touch less lemon juice (I used 1/2 lemon, squeezed gently by hand. I’m estimating it was maybe 1 or 2 Tbsp. of juice. I was afraid that the mixture would be too watery and tart if I added more.) And instead of mixing the melted butter, I poured it on the top crumb layer (because I forgot to mix it with the blueberry filling, as directed.)

In a word: delish. The blueberries are just barely sweet (I don’t like fruit that sweetened; I find jams and jellies to be too sweet for me), and the crumb topping tastes touch a touch more rich and buttery.

Thanks!

By: Katie

Katie — Wed, 15 Jul 2009 17:11:07 +0000

Do you think these could be shipped via mail if vacuum sealed? My husband is currently deployed and would love some home-baked goodies, these seem like they would travel well but I’d like to make sure first. It takes 7-10 days for packages to reach him.

By: Mike

Mike — Thu, 18 Jun 2009 00:02:23 +0000

What do you think about putting the raspberries in a food processor. I have a texture problem…