Print

Homemade Strawberry Nutrigrain Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

These Homemade Strawberry Nutrigrain Bars offer a delicious and wholesome twist on a classic snack bar, combining a tender whole wheat and all-purpose flour crust with a flavorful homemade strawberry-date filling infused with warm spices and a touch of rum. Perfect for a nutritious breakfast or an energizing snack, these bars are baked to golden perfection and sliced into convenient servings.

Ingredients

Crust Ingredients

  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ⅓ cup + 1 tablespoon brown sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter, very cold and cubed
  • 1 teaspoon vanilla extract
  • 2 eggs, whisked

Filling Ingredients

  • 6 ounces fresh strawberries
  • 4 ounces pitted Medjool dates
  • ¼ cup spiced rum
  • ½ tablespoon honey
  • Zest and juice from half of a lemon
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Combine dry ingredients and butter: Add both flours, brown sugar, baking powder, and salt to a food processor and pulse to combine. Add in the cold cubed butter and pulse a few times until pieces are pea-sized and evenly incorporated.
  2. Add vanilla and eggs to form dough: Pour in the vanilla extract and about ¾ of the whisked egg mixture. Pulse until the dough forms a cohesive mass that sticks together without being too wet. Add more egg if needed in small increments.
  3. Chill the dough: Shape the dough into a rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours to firm up.
  4. Preheat oven: Set your oven to 350˚F (175˚C) to prepare for baking.
  5. Prepare the filling: Combine strawberries, Medjool dates, spiced rum, honey, lemon zest and juice, cinnamon, cloves, nutmeg, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat.
  6. Simmer filling until thick: Reduce heat to low and cook uncovered for about 15 minutes, stirring every few minutes until the mixture thickens into a paste with all liquid evaporated and bubbles no longer forming.
  7. Blend filling smooth: Remove from heat, allow to cool slightly, then blend or process the filling in a food processor until mostly smooth. Transfer the mixture into a piping bag fitted with a round tip.
  8. Roll out dough portions: On a lightly floured surface, divide dough into four equal pieces. Roll each piece into a 3"-4" long cylinder, then flatten into a 9" by 4" rectangle, using a bench scraper to square the edges.
  9. Pipe filling onto dough: Pipe two parallel strips of filling down the center lengthwise, leaving small margins at the ends to prevent leakage during baking.
  10. Seal logs: Fold each side of the dough over the filling, pinching seams and ends firmly to close. Turn the log seam-side down and gently roll with a rolling pin to flatten and seal.
  11. Bake the bars: Transfer the logs to a parchment-lined baking sheet. Bake in the preheated oven at 350˚F for 18-22 minutes until the bottoms are lightly browned.
  12. Cool and slice: Let the logs cool completely, then slice each into 4 individual bars for a total of 16 servings.

Notes

  • Use very cold butter to achieve a flaky crust texture.
  • Adjust egg quantity carefully to avoid overly sticky dough.
  • Ensure the filling is thick and paste-like to prevent it from oozing out during baking.
  • If spiced rum is not desired, substitute with apple juice or orange juice for a non-alcoholic option.
  • Store bars in an airtight container for up to 4 days or freeze for longer storage.
  • These bars can be enjoyed as a healthy breakfast, snack, or dessert.

Find it online: https://recipeplenty.com/homemade-strawberry-nutrigrain-bars-recipe/