Combine a fragrant medley of spices with locally picked Saskatoon berries in a moist applesauce batter and what do you get? An exercise in self control. I have to put these out of sight or I am too quickly drawn to eat “just one more.”
Blueberries can easily be substituted for Saskatoon berries in most recipes (and vice versa). We now live in an area of the Canadian prairies where Saskatoon berry bushes are commonly found. They taste to me like a blend of blueberry and cherry flavours, with a lower juice content, since they are a relative of the crab apple. A moist spice bar turned out to be the perfect match for these purple prairie berries.
- 1/4 cup vegan margarine, butter, or oil
- 2/3 cup brown sugar
- 1 egg
- 1 cup applesauce
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon sea salt
- 1/4 to 1/2 cup Saskatoon berries or blueberries
- 2 tablespoons powdered icing sugar, for dusting on top
- Preheat oven to 350 degrees F (180 C). Cream together margarine (or butter or oil) and brown sugar. Blend in egg.
- In a separate bowl, combine dry ingredients. Stir dry mixture into wet ingredients. Fold in berries.
- Into a greased 2 quart square or rectangular baking dish, pour batter and spread out evenly. Bake for about 25 minutes, or until middle of pan tests done. Be careful not to overbake.
- Cool bars in the pan. Cut into squares or rectangles and dust with powdered sugar just prior to serving. Makes about 12 cake-like bars.
and Saturday Dishes. Whew!