Whew! It is already time for another secret recipe club post! This month my assigned blog was Dancing Veggies. Amanda has mostly vegetarian recipes and focuses on simple and quick recipes using easy to find ingredients. When I came across her recipe for blackberry breakfast bars, it really appealed to me since I have a bunch of wild berries in the freezer waiting to be used.
We’ve been trying to cut back on grains and so I thought it would be fun to attempt to make these using a grain free crust and replace the flour in the filling with arrowroot powder (you could also use cornstarch). According to my newest cookbook fascination, The Flavor Bible, blackberries are a perfect pairing with coconut so I decided to experiment with a coconut crust. But, don’t worry if you’re not a fan of coconut. The coconut flavor is subtle.
The filling in these bars was perfectly gooey and delicious and nicely sweetened without being too sweet. We also really enjoyed the coconut pie crust. I thought the ratio was just right, hubby thought there should be more crust, and little guy thought they were “signature” (highest honors!). The flavor possibilities are endless. I really want to try doing a strawberry filling and drizzling the top with dark chocolate.