Culinary Cannabis

Razz-Oat Bar Story.docx

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Razz-Oat Bar Story

Hello Everyone!

Thanks for stopping by today to talk about this this easy cookie bar recipe. I made this one with raspberries, but blueberries or blackberries work too. I have also used peaches and nectarines in the filling quite successfully as well. Frozen fruit is perfect for this recipe, so you can make it in the dead of winter when you are dreaming of summer, and, of course, in summer itself with the most perfectly ripe fruit you can find!
Akin to a fruit crisp, but with crisp on the bottom as well as the top. Extra crispy bits make this a winner for me. I had some raspberries left over from a different recipe, so why not use them instead of my normal blueberries? I was a little concerned that the raspberries would make the filling too wet, but that didn’t turn out to be the case. If you are concerned, add another teaspoon of cornstarch.
I have mentioned my mom’s love of raspberries in other posts, but I don’t think I ever told you about the first time mom came to the home we live in now. She could not have cared less about the house itself….the first thing she noticed was the patch of wild raspberries growing in a corner of the yard. I think the birds got most of the harvest each year, but mom always got a pint or two. I was responsible for picking the berries for her since she had PSTD over a horrible case of poison ivy she got while picking berries at the farm that was at the end of the street where we lived.

Razz-Oat bar Recipe.docx

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Razz-Oat Bars Recipe
1 c flour
1 ½ c old fashioned rolled oats
2/3 c infused sugar
2/3 c infused butter, melted
1 t cinnamon
Pinch of salt
2 c fresh or frozen raspberries
1/3 c infused sugar
2 t cornstarch
Zest and juice of 1 lemon

Preheat oven to 350 degrees F. Grease 8×8 pan and line with over-lapping sheets of parchment paper. Set aside.

For crust, combine flour, oats, butter, cinnamon and salt. Mix together until all dry ingredients are moistened and dough holds together in clumps when pressed. Press about 2/3 of dough into bottom of prepared pan. Save remaining dough to make crumbles for the top of the bars.

In small saucepot, combine berries, sugar, cornstarch and lemon juice and zest. Heat over medium heat to low simmer. Continue to cook for about a minute more, making sure sugar is dissolved.

Pour filling into crust in pan. Sprinkle clumps remaining dough over top of raspberry mixture. Press top gently to adhere dough to raspberry layer.

Bake in preheated oven for 35-40 minutes, until top crumbles are golden-brown and crisp.

As with all cannabis infused food start with small portions until you learn your tolerance level . Keep out of reach of pets and children

Culinarily Yours in Cannabis.

Mary Ann