Peanut butter and jam is a classic combo and very good. I baked these oats squares using Turtle superfood oat blend and used multigrain flour instead of plain wheat flour. But of course, it is possible to bake these with old-fashioned oats and wheat flour. These are very good with a cup of coffee.
Havrerutor med Hallon & Jordnötsmör
bas:
2,5 dl Turtle superfood havreblandning
2,5 dl flerkornsmjöl
1 dl kokossocker
1 dl kokosolja, mjukt
1 msk vatten
fyllning:
hallonsylt
jordnötssmör
Värm ugnen till 175 C. Klä en 20 cm x 20 cm form med bakplåtspapper. I en skål blanda ingredienserna till basen med händerna för att skapa en smulig blandning. Tryck två tredjedelar av blandningen i botten av formen. Bred på ett lager av sylt och klickar av jordnötssmör. Toppa med återstående basblandning. Baka i 15-20 minuter. Låt svalna innan du skär i rutor.
Oat Squares with Raspberry & Peanut Butter
base:
2.5 dl Turtle superfood oat blend
2.5 dl multigrain flour
1 dl coconut sugar
1 dl coconut oil, soft
1 tbsp water
filling:
raspberry jam
peanut butter
Heat the oven to 175 C. Line a 20 cm x 20 cm pan with parchment paper. In a bowl mix the ingredients for the base using your hands to create a crumbly mixture. Press two thirds of the mixture firmly into the bottom of the pan. Spread on a layer of jam and add dollops of peanut butter. Sprinkle over the remaining base mixture. Bake for 15-20 minutes. Allow to cool before cutting.
Heat the oven to 175 C. Line a 20 cm x 20 cm pan with parchment paper. In a bowl mix the ingredients for the base using your hands to create a crumbly mixture. Press two thirds of the mixture firmly into the bottom of the pan. Spread on a layer of jam and add dollops of peanut butter. Sprinkle over the remaining base mixture. Bake for 15-20 minutes. Allow to cool before cutting.
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