The raspberries are from my garden. I have admit that they have been tasting that good in the raw, a bit on the watery side, but when cooked or pureed there is a complete transformation in flavour, which have made these a delight to eat. I also picked a small beetroot from the garden, unsure what to do with it - I decided to grate and throw it in with the raspberries into these oaty bars, you barely know it is there as its gets lost with the raspberries.
I am sharing some of these Beetroot and Raspberry Bakewell Oat Bars with Alphabakes hosted this month by Ros of The More Than Occasional Baker and Caroline Makes. The letter this month is 'R' and Raspberries are just so seasonal right now; and Credit Crunch Munch with Camilla of Fab Food For All and Helen of Fuss Free Flavours. This month it is being hosted by Sarah at Maison and Cupcake.
Beetroot and Raspberry Oat Bars
7 x 11 inch baking tin lined with baking parchment paper or equivalent
300g rolled oats
100g ground almonds (or dessicated coconut)
100g plain flour
300g butter (or vegan alternative)
300g fresh raspberries
1 medium beetroot, grated
Preheat oven to gas mark 4.
Put the oats, sugar, ground almonds and flour in a large bowl and stir well. Form a well in the centre.
Melt the butter in a saucepan over medium heat, then put into the well and stir until combined.
In another bowl, combine the raspberries and grated beetroot, stir gently to mix.
Press half of the oaty mixture into the lined baking tin. Next scatter over the beetroot-raspberry mix evenly over the base. Now cover the beetroot-raspberries with the remaining oaty mixture and press down firmly.
Place in the oven and bake for 30 - 35 minutes or until golden brown. Cool in the tin, then cut into bars.