Using your life’s purpose & Wholewheat Raspberry Streusal Bars

I had a close school friend visiting me this past weekend. One of the things that came up in our conversation was the opportunity that Ovenderful Mom Bakers Community got in terms of making a difference through the healthy baking that we do. We could work with some courageous and lovely girls who had been rescued from human trafficking by The Freedom Project India so that they could set up and run their baking cooperative.

I often think of how we find our life’s purpose just by chance – because that’s what healthy baking has been for me.

And how we can continue to let everything happen by chance. Or pick it up and run the distance with it so that we can make that purpose actually count.

So if you have a skill or discover your life’s purpose by chance – don’t leave it to chance forever. Make it count. By putting that to use in bigger ways.

This memory will always be special – my girl with the lovely girls who we trained at TFP India.

And on that sweet note, here is another sweet bake to make the upcoming festive season yum and exciting 🙂

Try it out!

Recipe – Wholewheat Raspberry Streusal Bars

Shortbread Crust –

90 gms unsalted white butter, softened

40 gms unrefined cane sugar

125 gms wholewheat flour

Middle Layer –

3/4 cup of raspberry compote ( fresh raspberries cooked in a bit of water and 1 tsp unrefined sugar

Streusal

30 gms oats

60g unrefined cane sugar

30 gms wholewheat flour

50 gms unsalted butter, cold and cut into small pieces

Method -  
Mix the butter, cane sugar together. Cream them well. Then add the flour and mix until everything is combined. Press this dough into a baking pan lined with parchment paper which is bigger than the actual tin to create an overhang.  Preheat the oven to 160 degrees C. Bake the dough for 15 minutes.

Then take it out of the oven and spread the raspberry compote over it while it is still warm. 
 Whisk the oats, cane sugar and wholewheat flour together.  Add the butter and rub it into the mix so that it resembles coarse bread crumbs. Sprinkle this over the raspberry compote and then bake for 35 minutes at the same temperature. 

Remove from the oven and allow to cool in the fridge for 2-3 hours. Then cut it into bars. 

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