Raspberries are awesome. Apart from tasting good and having many health benefits, I just learned a few more interesting things about them tonight that I never knew.
One, raspberries aren’t always red. They can be red, black, purple, even golden in color. Two, raspberries are the most delicate berry because of their hollow core, which is why it’s advisable not to wash them until immediately before eating to keep them from becoming mushy. Three, raspberries are a member of the rose family. So if you want to seduce your date with nerdy wit next Valentine’s, give her a basket of raspberries instead. Four, and this is my favorite one of all, raspberries are said to be magical. In Germany, you can tame a bewitched horse by tying a wild raspberry twig around it’s body.
I told you raspberries were awesome.
In honor of their awesomeness, here’s a delicious recipe for raspberry almond oatmeal bars, brought to you by the equally awesome (and delicious) Reneelicious.
The awesomeness cooling on a wire rack
A closer look at the awesomeness
Measuring the awesomeness
Dividing the awesomeness into nine equally awesome squares
Behold the awesomeness!
- Cooking spray
- 1 1/4 cups rolled oats
- 1 1/2 cups unbleached, all-purpose flour
- 2⁄3 cup packed light brown sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp almond extract
- 1/2 cup unsalted butter, cut into 1/2 inch pieces
- 1/4 cup chopped almonds
- 1 1/4 cup raspberry preserves
- Preheat oven to 375° F.
- Lightly spray 8 x 8 baking pan with cooking spray.
- Place oats, flour, brown sugar, baking soda, and salt in medium bowl, then stir to blend. Add almond extract and butter. With pastry blender or two forks, cut butter into dry ingredients until mixture is evenly moist and crumbly.
- Remove 1/2 cup of mixture. Stir chopped nuts into this half cup of crumb mixture and reserve for topping.
- Press oatmeal mixture without nuts evenly into prepared baking pan. Spread raspberry preserves over top. Sprinkle with reserved oat/nut mixture. Bake for 20 to 25 minutes, or until golden.
- Allow to cool completely in baking pan set on wire rack, then cut into bars.
JB and Renée are the Traveleaters behind Will Fly for Food, a travel blog for the gastronomically inclined. They enjoy experiencing food from different cultures so they’ve made it their mission to try every country’s national dish. Read more about them and their National Dish Quest here.