45 Min

Blackberry Breakfast Bars

Blackberries have always been a fond reminder of my summers in India when we would cherish the mulberries that would appear for a short time and eat them for sheer delight and taste. The mulberries, light purple to blue, resemble the wild blackberries or dewberries found here in Texas. I’ve noticed plenty of blackberry bramble or thickets when driving down rural Texas roads and have often been tempted to stop and pick the berries. They do appear on farmer’s tables at markets over the summer from time to time, but they are popular and go quickly.

Morning bars loaded with sweet blackberries are one of my favorite breakfast indulgences. Even after hibernating in the refrigerator for a few days, five minutes in the oven brings the freshness right back.

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Cook Time

45 Minutes

Serves

8

Directions

Step 1

Preheat the oven to 350°F. Grease a shallow 9 by 13-inch baking sheet.

Step 2

In a large bowl, combine the almond butter, butter, sugar, eggs, orange zest, and juice from one orange. Mix together the dry ingredients: whole-wheat flour, almond meal, black pepper, cardamom, and baking powder. Add the wet ingredients to the dry. Pour this mixture into the baking sheet.

Step 3

Combine the blackberries with 2 tablespoons sugar and spread them on top, pressing them just slightly into the batter.

Step 4

Bake the whole cake in the oven for 25 to 30 minutes or until it appears done when a toothpick is inserted. The berries may appear soft and moist but will settle once the cake has cooled. Cut it into 8 equal rectangles.

Notes & Variations

Sugar in the batter can be replaced with 1/2 cup maple syrup.
Replace whole wheat roti flour with all-purpose or regular whole-wheat flour.
Replace almond meal it with toasted ground almonds or other nuts such as pecans or walnuts. Process in a food processor until a mealy texture.

Ingredients

1/2 cup almond butter

1/2 cup (1 stick) unsalted butter, softened

3/4 cup cane sugar, plus 2 tablespoons for tossing blackberries

2 large eggs

Zest and juice of one orange

1 cup whole-wheat roti flour

1/2 cup almond meal

1/2 teaspoon freshly ground black pepper

1 teaspoon ground cardamom

1 1/2 teaspoons baking powder

2 cups fresh blackberries

Step 1

Preheat the oven to 350°F. Grease a shallow 9 by 13-inch baking sheet.

Step 2

Step 3

Combine the blackberries with 2 tablespoons sugar and spread them on top, pressing them just slightly into the batter.

Step 4

1/2 cup almond butter

1/2 cup (1 stick) unsalted butter, softened

3/4 cup cane sugar, plus 2 tablespoons for tossing blackberries

2 large eggs

Zest and juice of one orange

1 cup whole-wheat roti flour

1/2 cup almond meal

1/2 teaspoon freshly ground black pepper

1 teaspoon ground cardamom

1 1/2 teaspoons baking powder

2 cups fresh blackberries

Notes & Variations

Sugar in the batter can be replaced with 1/2 cup maple syrup.
Replace whole wheat roti flour with all-purpose or regular whole-wheat flour.
Replace almond meal it with toasted ground almonds or other nuts such as pecans or walnuts. Process in a food processor until a mealy texture.

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45 Min

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