Strawberry Buckwheat Bars Food

HEALTHY STRAWBERRY OATMEAL BARS

Steps:

• Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
• In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
• Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
• Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
• While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

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.

RHUBARB-BUCKWHEAT SCONES

Steps:

• Preheat oven to 425 degrees. Toss rhubarb with 1/4 cup granulated sugar; let stand, stirring occasionally, 20 minutes. Meanwhile, whisk together cream and egg. In a large bowl, whisk together both flours, remaining 1/4 cup granulated sugar, baking powder, and salt.
• Cut butter into flour mixture until it resembles coarse meal with a few pea-size pieces remaining. Reserve 1/3 cup rhubarb mixture; stir the rest into flour mixture.With a fork, stir cream mixture into flour mixture just until combined.
• Transfer dough to a lightly floured surface. Pat into a 1-inch-thick rectangle, about 6-by-7 1/2 inches. Cut into six 2-by-3 3/4-inch rectangles, then cut rectangles on the diagonal into triangles. Transfer to parchment-lined baking sheets; freeze 10 minutes. Brush tops with cream; top each with a few pieces of reserved rhubarb mixture. Sprinkle generously with sanding sugar and bake, rotating once halfway through, until golden, 20 to 25 minutes. Let cool completely; serve with berry butter. Scones are best eaten the same day, but can be stored in an airtight container at room temperature up to 1 day.

20 BEST WAYS TO COOK WITH BUCKWHEAT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a buckwheat recipe in 30 minutes or less!