Last year I blogged some Lemon Crumb Bars that my friend Christa always makes. SO GOOD. I've messed around a few times with adding some wheat or oat flour in place of the all purpose flour. It always turns out just as good. I love being able to completely replace all-purpose flour with some whole grain flours. In a new cookbook I got recently (King Arthur Whole Grain Baking), it had virtually this same recipe but used whole wheat flour and ground oats. I was really happy with what I ended up doing. They turned out great! Thanks for putting up with all my whole grain adventures! I've been making some great recipes here in the US and can't wait to try them with the grains available in China and then share them with you.
Whole Grain Lemon Crumb Bars
1 cup brown sugar, packed
1/2 cup butter, softened
1 cup quick-cooking oats
3/4 cup whole wheat flour
2/3 cup quick-cooking oats, ground to flour
1 tsp baking powder
1/2 tsp salt
2 Tbs orange juice (optional)
1 14-oz can sweetened condensed milk
1/2 cup lemon juice
1 Tbs lemon zest
Place 2/3 cup oats in a food processor or a blender. Pulse for 30 seconds or so to grind to a flour. It will still have some little oat bits. Set aside. Using your hands or a pastry blender, mix butter, brown sugar, and orange juice (if using) until well combined. Mix in whole wheat flour, oat flour, oats, baking powder and salt. Press half of this crumb mixture into a 7x11 inch pan (or something similar--can do up to a 9x13 but they will be thinner and cook faster). In a separate small bowl, whisk together the sweetened condensed milk, lemon juice, and zest (add a teaspoon of lemon extract for extra yummy lemon flavor!). Gently pour this mixture over the crumb layer in the pan. Working with your hands, squeeze together handfuls of remaining crumb mixture and sprinkle over top of lemon layer. It will mostly cover the lemon layer--don't press it down and disturb the lemon part though! Bake for 20-30 minutes or until golden brown at 350F (180C). Allow to cool. Refrigerate for several hours or overnight before cutting into squares and serving. Serve cold!
Notes: I use Nestle or Panda brands sweetened condensed milk that are available at sauce/dry goods sellers in the local market. I have also tried this with homemade, and it worked beautifully. Just make sure to use the butter in it. This also works to use 2/3 cup oat flour ground directly from whole oat groats (燕麦) regularly available in China.
Whole Grain Lemon Crumb Bars
1 cup brown sugar, packed
1/2 cup butter, softened
1 cup quick-cooking oats
3/4 cup whole wheat flour
2/3 cup quick-cooking oats, ground to flour
1 tsp baking powder
1/2 tsp salt
2 Tbs orange juice (optional)
1 14-oz can sweetened condensed milk
1/2 cup lemon juice
1 Tbs lemon zest
Place 2/3 cup oats in a food processor or a blender. Pulse for 30 seconds or so to grind to a flour. It will still have some little oat bits. Set aside. Using your hands or a pastry blender, mix butter, brown sugar, and orange juice (if using) until well combined. Mix in whole wheat flour, oat flour, oats, baking powder and salt. Press half of this crumb mixture into a 7x11 inch pan (or something similar--can do up to a 9x13 but they will be thinner and cook faster). In a separate small bowl, whisk together the sweetened condensed milk, lemon juice, and zest (add a teaspoon of lemon extract for extra yummy lemon flavor!). Gently pour this mixture over the crumb layer in the pan. Working with your hands, squeeze together handfuls of remaining crumb mixture and sprinkle over top of lemon layer. It will mostly cover the lemon layer--don't press it down and disturb the lemon part though! Bake for 20-30 minutes or until golden brown at 350F (180C). Allow to cool. Refrigerate for several hours or overnight before cutting into squares and serving. Serve cold!
Notes: I use Nestle or Panda brands sweetened condensed milk that are available at sauce/dry goods sellers in the local market. I have also tried this with homemade, and it worked beautifully. Just make sure to use the butter in it. This also works to use 2/3 cup oat flour ground directly from whole oat groats (燕麦) regularly available in China.
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