Happy Heart Day! I’m going to keep this brief, as two out of the three members of this household have been bitten by a bug. NOT a love bug, I might add. Thankfully I prepped this morning’s Valentine’s breakfast last night (when I wasn’t feverish), and both the girl and I were able to appreciate how utterly delicious it turned out! I’m confident that once the boy gets back to eating he will agree
Particularly when February 14 falls on a school day I try to do a themed breakfast for the kids. Last year I learned that, even equipped with a “pancake pen,” I am hopeless at making heart-shaped pancakes. This time around I decided to whip up a dessert-worthy treat, thanks to a recipe from my allergy-free baking idol: Brittany from Real Sustenance. Remember my recent post on Crack Brownies? Well, her Raspberry Streusel Bars are just as drool-worthy.
I’m glad I made the bars the night before, as they do come together in three separate steps (and requires a noisy food processor!). I used coconut oil for each element, palm sugar for the crust and stevia for the fruit filling. I did spring for fresh raspberries at Trader Joes, but I can see this recipe working fine with frozen fruit (or other berries, for that matter).
The parchment paper is crucial to remove the bars from the pan, and I did find that freezing helped to firm them up. I had a slightly longer pan than the 6×6 Brittany called for, so my bars wound up a bit thinner than the one on her site, but still pretty enough and baked with lots of love!
The boy and I also made heart-shaped brownies yesterday, as what’s Valentine’s Day without a little chocolate? (Recipe to follow tomorrow if my head would just stop pounding…)