Thursday, May 8, 2008

More Deceptively Deliciousness

Just tried this one out on a friend's recommendation, so good. I have heard it works well with strawberry or raspberry preserves as well.

-Nonstick cooking spray
-2 cups old-fashioned oats
-1 1/4 cups all-purpose flour
-1/2 cup sugar
-1/2 tsp. cinnamon
-1/4 tsp. baking powder
-1/4 tsp. salt
-1 tsp. pure vanilla extract
-3/4 cup Balance trans-fat-free soft tub margarine spread, chilled
-1 cup low-sugar blueberry preserves (I used strawberry, yum.)
-1/2 cup spinach puree

Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.

In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well. Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix—bits of margarine will still be visible.

Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes. Meanwhile, mix the preserves with the spinach puree in a small bowl.

Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars. (You have to let them cool completely, so the spinach flavor can disappear.)

-Prep: No prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf.
-Cook: Steam for 30 to 40 seconds, or cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted.
-Puree: In a food processor or blender for about 2 minutes, until smooth and creamy.

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