If you prefer a sweeter bar, add more agave
nectar, sugar, stevia, or your favorite sweetener to the blueberries as
they are cooking. Or add a sugar glaze on top by mixing a little vegan
powdered sugar with water until it’s the right consistency for
drizzling.
Ingredients
- 1 pint blueberries
- 1/4 cup agave nectar
- 1/4 cup apple juice
- 1/2 teaspoon vanilla
- 2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste
- 3 cups oatmeal* (regular, not instant)
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 ounces unsweetened applesauce
- 6 tablespoons (3/8 cup) agave nectar
- 6 tablespoons (3/8 cup) water
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375F. Oil an 8×8-inch baking dish.
- In a small saucepan, combine the blueberries, agave nectar, and juice. Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set aside.
- Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. Mix well. Stir in the apple sauce, agave nectar, water, and vanilla, and mix well.
- Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter.
- Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.
Number of servings (yield): 16
Nutrition Facts
Makes 16 bars. Each contains 117 Calories
(kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 26g
Carbohydrate; 0mg Cholesterol; 81mg Sodium; 2g Fiber. Weight Watchers 2
Flex Points.
No comments:
Post a Comment