Strawberry Buckwheat Bars Recipes

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

STRAWBERRY STREUSEL BARS

Steps:

• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• In large bowl, place cookie mix. Cut in butter and cream cheese, using pastry blender or fork, until mixture is crumbly (do not overmix). Press 3 cups mixture in bottom of pan. To remaining cookie mixture, stir in oats; set aside. Bake cookie base 20 minutes. Cool 10 minutes.
• In medium bowl, mix Filling ingredients. Spread mixture on partially baked crust. Sprinkle reserved oat mixture over filling.
• Bake 26 to 30 minutes or until light golden brown and bubbling along edges. Cool on cooling rack 30 minutes. Refrigerate 2 hours before cutting. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

BUCKWHEAT ENERGY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 10x15-inch baking dish or line a deep baking sheet with parchment paper.
• Mix buckwheat flour, cinnamon, baking soda, salt, and nutmeg together in a bowl. Beat honey, peanut butter, olive oil, eggs, and vanilla extract together in a separate bowl; mix into flour mixture. Fold oats and chocolate chips into flour mixture; spread into the prepared dish.
• Bake in the preheated oven until edges are lightly browned, 15 to 20 minutes. Cool completely on a wire rack before cutting into bars.

STRAWBERRY BUCKWHEAT BARS

Steps:

• Make the crust:
• Preheat oven to 375°F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.
• Pulse all-purpose flour, buckwheat flour, granulated sugar, brown sugar, salt, and baking powder in a food processor until well combined. Add 1 cup butter and pulse until mixture resembles coarse meal. Add egg and pulse until well distributed. Transfer mixture to a large bowl and mix with your fingers until clumps form; it should look like crumb topping at this point. Chill dough while you make the filling.
• Make the filling:
• Combine strawberries, preserves, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until preserves are melted and cornstarch is dissolved, 2-3 minutes.
• Press half of dough into prepared pan, patting with your knuckles to an even thickness. Pour strawberry mixture evenly over dough. Sprinkle remaining dough evenly over top. Bake bar until fruit is bubbling and top is golden brown, 40-45 minutes.
• Let cool on a wire rack. Lift bar out of pan using parchment overhang and cut into 24 squares. Dust with powdered sugar, if desired.
• Do Ahead
• Bars can be stored in an airtight container at room temperature for up to 3 days.

STRAWBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir 1/2 cup white sugar and cornstarch together in a medium bowl. Mix in 1 cup sliced strawberries at a time.
• Combine flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Stir in melted butter and egg with a fork until crumbly.
• Press 1/2 of the crumble mixture into the prepared pan. Cover with strawberry mixture, then top with remaining crumble mixture.
• Bake in the oven until golden brown, about 45 minutes. Remove from the oven and let cool to room temperature, about 20 minutes. Place in the refrigerator before slicing into 16 bars.