Rustic fruit bresserts, always and forever
These bars were delicious.
I reduced the spelt to 150g; the oat flour to 145g and added 35g rye flour along with the AP flour.
I made a topping of 1/2 cup sliced almonds mixed with 1 T Demerara sugar ane 1 teaspoon water and sprinkled this on top of the batter.
I would like to try this recipe with raspberries, plums or nectarines. I liked the crunch of the poppy seeds! I might even see what happens with adding an extra 150g fruit.
Thanks for an unusual and tasty treat!