Sep 10, 2023·edited Sep 10, 2023Liked by Ruth Tam

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!

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So glad to hear it! I'm planning to do a version with plums this week!

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