Comments on: raspberry breakfast bars

By: Ferne Emery

Ferne Emery — Thu, 09 Feb 2012 16:32:34 +0000

Where in the NC Mountains did you go? I live in NC, and we frequent the Mountains, and it looks heavenly.

By: deb

deb — Sun, 22 Jan 2012 20:29:28 +0000

Actually, I think they can last longer but they might start to seem a little soggy after two days in the fridge.

(FWIW, I often take cookbook’s suggestions of expiration dates literally, as I did in this case. It’s not that I don’t think they’d last longer, I just figure that since I’m not an expert in food safety that they might know something I don’t. At home, however, I don’t care what the date is. If something looks, smells and tastes good, as far as I’m concerned, it’s still actually good.)

By: Beth

Beth — Fri, 20 Jan 2012 21:13:02 +0000

Can I ask why they are only good for 2 days. They are a lot of work to only be good for 2 days! I plan on freezing some of mine then, but if there is a way to make them last longer I would love to know, thanks so much!

By: Britni @ Our Eventual Homestead

Britni @ Our Eventual Homestead — Wed, 18 Jan 2012 02:38:15 +0000

These look delicious! I must make them :)

By: Emily Guerard

Emily Guerard — Wed, 07 Dec 2011 04:58:01 +0000

I was wondering if there was a way to make these with soaked oats? Any ideas?

By: steph

steph — Fri, 18 Nov 2011 01:36:55 +0000

Made these last night with the intention of giving them to the kids as an on-the-go snack. They were fantastic, though the kids thought they were too tart. I will try making them with another fruit – maybe blueberries or strawberries and less lemon juice. I also baked them for an additional 20 min – this was key to making them stay together as the filling turned jammy and held everything together. This morning they were still crisp, not soggy at all.

By: Cian

Cian — Tue, 15 Nov 2011 03:54:01 +0000

I made these and they were yummy. However, I thought the recipe was more of a dessert/treat than a snack. So I decided to add some things so they’d be more of a healthy snack. I made a combo of oat flour, milled flax seeds, hemp seeds, ground almonds, and spelt flour to be used instead of just the flour (I would have added wheat germ but I was out of it). I cut back on the sugar only a bit because I was worried about them holding together but I did cut the sugar out of the raspberry mix and just added a splash of maple syrup. They were still sweet enough to be a treat or even a dessert but a great mid-afternoon snack for my athletic teenage boys (the protein helps keep them going). Certainly didn’t last long enough to wrap them individually in paper! To the woman in Ecuador: try asking at the farmacia: polvo de hornear. I made it with fresh raspberries because they were deeply discounted at the end of the day at the Sunday market. So… My question is the same as a few others: did you defrost your raspberries or did you use them frozen? If defrosted, what did you do with all the liquid?

By: deb

deb — Mon, 14 Nov 2011 16:12:25 +0000

Hi Abbey — If you have time, I’d make them in advance and then freeze them until you need them.

By: Abbey

Abbey — Wed, 09 Nov 2011 20:35:59 +0000

I just had a quick question. How long do these bars keep? I would like to make them for Christmas gifts, but I am not how long they last without going bad.

By: greta

greta — Tue, 01 Nov 2011 15:21:14 +0000

Hi! Love you blog so very much.
I just made these with coconut oil instead of butter and they turned out great.
My 4 month old nursing baby is can’t handle it when I have dairy so I am on the lookout for recipes, desserts especially, that I can make dairy free.
Oh how I miss butter!
But even without the butter, these were still utterly delish.
Love from,
Greta