Looking for a healthy snack to serve the kids? Or maybe even for yourself? Ditch those store-bought snack bars for something a little healthier and guilt-free such as these strawberry rhubarb buckwheat bars. They may sound intricate, but they are extremely simple to make. The crust of the bar is made from molasses, whole wheat flour, buckwheat flour, coconut sugar, and a few other key baking ingredients. Molasses and buckwheat flour have a lot of hidden benefits for your body that make it healthier than sugar and white flour, respectively.
To create this dish, place all the ingredients in a food processor until well-combined and then press it into a baking pan. Once baked for 10 minutes, the bars are ready for the filling. The filling is made from strawberries, rhubarb, preserves, cornstarch, and lemon juice. This mixture is heated in a saucepan until it reaches the correct consistency. Once it has finished cooking, pour it over the crust ,top it off with the remaining crumble, and bake. Voila! You have your summer snack all ready for the kids and you.
Yields: 24 servings | Serving Size: 1 bar | Calories: 186 | Total Fat: 8g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 107mg | Carbohydrates: 30g | Fiber: 2g | Sugar: 15g | Protein: 3g | SmartPoints: 9
- 2 1/4 cups whole wheat flour
- 3/4 cup buckwheat flour
- 1/2 cup coconut sugar
- 1 teaspoon Kosher salt
- 1 teaspoon baking powder
- 1 cup cold unsalted butter, cut into cubes
- 1 egg
- 2 tablespoons honey
- 3 tablespoons molasses
- 2 cups strawberries, tops removed
- 2 cups rhubarb, chopped
- 1 (12 ounce) jar no-sugar added strawberry preserves
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
Preheat oven to 375°F. Lightly spray a 9 X 13 inch baking pan.
In a food processor, pulse whole wheat flour, buckwheat flour, coconut sugar, salt, and baking powder in a food processor until well combined. Add butter cubes and pulse until mixture is crumbly. Add egg, honey, and molasses and pulse until well combined and large clumps form. Reserve 1/2 cup of the mixture and pour the remainder into prepared baking pan and press into the bottom and slightly up the sides to form a crust.
Bake for 10 minutes, remove from oven and cool.
Combine all ingredients in food processor and lightly pulse together just to combine ingredients. Pour into a small sauce pan and heat on medium heat until preserves had melted and a sauce begins for form. Pour over cooled crust and crumble reserved 1/2 cup of crust mixture on top.
Bake for about 20 minutes until filling is bubbly and top begins to lightly brown. Cool completely before cutting and serving. If desired, sprinkle with powdered sugar.