Bob's Red Mill Coconut Sugar is made from the nectar of coconut palm tree blossoms. It is a wholesome alternative sweetener that can be used in many recipes as a one-to-one replacement for white sugar or brown sugar. The mellow caramel flavor is perfect in cookies, cakes and quick breads. For a delicious breakfast, top your oatmeal with a spoonful of coconut sugar.
As a boy, one of my greatest joys was spending time in the kitchen with my grandmother while she made her famous cinnamon rolls. She showed me how to measure the flour, roll the dough, and-my favorite-sprinkle sugar over the top. Time and time again, the aromatic buns came out of the oven piping hot, golden brown, and perfectly sweet. Grandmother told me that the secret to making delicious cinnamon rolls was simple- always use the very best ingredients. As I grew up, this credo of uncompromising quality became an important part of my own food philosophy, and I am proud to say my grandmother would approve of the superior sugar you'll find in this package. It is nothing less than the very best.
Blueberry Oat Crumb Bars
Crust and Topping
Preheat oven to 375°F. Grease a 13x9-inch pan.
Crust: In a large bowl, mix together flour, oats, coconut sugar, salt and cinnamon. Add butter and mix with a pastry cutter until small clumps of dough form. Remove and reserve 2 cups of oat mixture. Press remaining oat mixture into the bottom of the pan. Set aside.
Filling: In a medium bowl, combine blueberries, coconut sugar, cornstarch and lemon zest. Pour blueberry mixture over the top of the crust.
Topping: Add sliced almonds to the reserved oat mixture and mix well.
Sprinkle topping evenly over blueberry mixture. Bake until topping is golden brown and filling is bubbling, about 40 minutes. Let cool completely before cutting into squares, Makes 24 bars.
Organic coconut palm sugar.
Manufactured in a facility that uses tree nuts, soy, wheat and milk.
Store in a cool, dry place to preserve freshness.