Sunday, April 3, 2011

Dessert/Breakfast Bars

I’ve been longing for breakfast cake but really haven’t found a recipe I’ve been satisfied with. The PPK recently posted a recipe for crumb cake and memories of my mother’s coffee cakes on Saturday mornings instantly came to mind. I decided to try the recipe out, and alter it to Japan ingredient-availability. The results were fantastic (I tried making plain and blueberry flavor) and I think this may become one of my new favorite desserts to make along with sweet muffins. If you cut them into bars, they would be perfect for breakfast or a nice sweet dessert with coffee~

Breakfast Bars (25 minutes) Altered from PPK recipe

3/4 cup soy milk
1 teaspoon apple cider vinegar
1/3 cup sugar
1/2 cup canola oil
1 teaspoon vanilla
1 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

1/4 cup dried blueberries
1/2 cup blueberry jam

1 cup all purpose flour
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil

(Makes 18 pastry squares)
(180C, 40-50 minutes)

1. Curdle the soy milk with the cider.
2. Add the bottom 4 listed dry ingredients to a bowl. This is the crumble. Slowly drizzle the oil in tablespoon at a time and mix with your fingers. You want crumbles of various sizes by the end of this.
3. Add oil, vanilla and sugar to the soy milk and whisk.
4. Sift in dry ingredients and mix until smooth.
5. Pour into a greased glass dish/pan of at least 9x13 but any size will do...
6. If you add the jam, pour in the jam and use a knife to cut it into the batter. Otherwise sprinkle on the crumble and bake in the oven for 40-50 minutes, until a toothpick stuck in the middle comes out clean.

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