Friday 26 September 2014

Apple Pie Breakfast Bars

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Pie for breakfast? Yes. Always yes.

That's pretty much what we're making today, except instead of a flakey crust filled with sugary apples we're creating an oat-y exterior with a slightly sweet, but mostly just apples interior. But, thanks to that magical combination of apples and cinnamon (with just a touch of sugar) it feels more dessert-like than breakfast-like and it makes us feel like the good ol' days where we could eat cold pizza and half a chocolate cake for breakfast without worrying about anything at all. Don't judge me.

We're keeping it short today because it's Friday, and the cat has come into the habit of laying in front of/on top of the key board making this whole typing thing a bit difficult. So, let's not waste any more time, you go get these whipped up (you'll thank me) and I'll go give Miss Zorra (the cat) the belly rub she's been after.

Have a happy Friday!

Keep reading for the recipe...

Apple Pie Breakfast Bars
Adapted from In Jennie's Kitchen

For the filling:
1 Tbsp butter
4 apples - peeled, cored and thinly sliced
1 Tbsp brown sugar
Pinch salt
1 tsp fresh lime juice (lemon will also work, but the lime adds a little something different!)

For the crust / topping:
1 cup all purpose flour (whole wheat flour would be awesome here, if you have it)
1 cup steel cut oats
1/4 cup packed brown sugar
1 Tbsp ground flax seeds
1 Tbsp hemp hearts
Pinch of salt
8 tablespoons butter, melted

  1. Preheat the oven to 350F
  2. Line an 8-inch square pan with a piece of parchment paper large enough to cover the bottom and up over the sides
  3. For the filling, melt the butter in a medium saucepan over medium heat
  4. Add the apples, sugar, and salt, and stir to make sure the apples are well coated
  5. Squeeze the lime over the mixture and then stir to combine 
  6. Reduce the heat to low, and let the apples simmer until they are very tender, about 5 minutes
  7. Remove from the heat and set aside to be used later
  8. For the crust / topping; add the flour, oats, sugar, flax, hemp hearts and salt to a large bow and stir to combine
  9. Pour in the melted butter and stir until it becomes a wet, sandy-looking mixture, and the butter has been absorbed 
  10. Divide the mixture in half and press one half into the bottom of the prepared pan
  11. Spread the apple filling into an even layer on top
  12. Pour on the remaining oat mixture and gently press to cover the apple mixture as well as possible
  13. Bake for 45 minutes, until the top is deep golden, and the filling is gently bubbling through cracks in the topping
  14. Remove from the oven, and allow to cool completely before removing from the pan
  15. Once cooled, slice it up and enjoy! 
These will last 4 or 5 days in an air tight container at room temperature

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