Thanks so much to one of our creative customers for this delicious and nutritious recipe.
Check out her website for more inspirational culinary delights, at www.theverdigris.ca
- 1 1/3 cups all-purpose flour
- 6 Tbsp Cricket Powder
- 1 cup firmly packed dark brown sugar
- 1 1/4 cups rolled oats
- 3 Tbsp hemp seed hearts
- 3/4 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup butter, cut into 1-inch pieces
Raspberry and Strawberry Filling
- 1/4 cup firmly packed brown sugar
- 1/2 tsp ground cinnamon
- 2 Tbsp all-purpose flour
- 1 pound mixed raspberries, strawberries, fresh or frozen
- 1/4 cup fresh lemon juice
- 2 Tbsp butter, melted and cooled
Heat oven to 350 F. Line an 8×8 pan with parchment paper.
Combine all ingredients for the crust except butter in the bowl of a food processor. Pulse a couple times to combine. Add butter and pulse until the butter is incorporated and the crumbs form into a sandy rubble. Press about half of the mixture into the bottom of prepared pan. Bake for about 10 minutes and allow to cool.
Combine all the ingredients for the raspberry and strawberry filling in a bowl and toss to coat the berries. Spread filling over pre-baked crust. Sprinkle remaining crumb over the filling and bake about 40 minutes, until the filling is bubbling and the top is golden.
Cool completely and slice into squares.