Gandharva Farm

 

Secret Blueberry Bars

Adapted from Deceptively Delicious, by Jessica Seinfeld. See Sommer's  Chard Puree recipe below this one to learn her Secret. Blueberry bars lower left, Zucchini brownies upper right.

- 1 cup all-purpose flour

- 1 cup quick oats

- 2/3 cup brown sugar

- 1/4 tsp baking soda

- 1/2 cup butter

- 1 tsp. vanilla

Mix all  dry ingredients, then cut in the butter and vanilla until crumbly.

Press 3/4 of this mix into an ungreased 9”x13” pan.

Preheat oven to 350 degrees.

Put the pan with the bottom crust layer into the oven for five minutes while the oven preheats.

Filling:

- 2 cups blueberries

- 1/3 cup brown sugar

- 1 Tbsp. Cornstarch

- 1/2 cup swiss chard or spinach puree. (see recipe below) (collards or kale would taste too strong.)

Heat blueberries and sugar to bubbly, add cornstarch and stir till thick.

Remove from heat and add Swiss chard puree.

Spread this mixture over the crust in the pan.

Sprinkle the rest of the crust mixture on top.

Bake for 35-40 mins.

ONLY eat these when they’ve cooled!  You will taste the greens if you eat them warm.

Swiss Chard Puree

Use a large bunch of Swiss Chard.  

Clean chard and remove large stems. Save the stems for another recipe. (Stems are great chopped up and thrown into tuna or chicken salad to give it a nice juicy crunch.)

Steam the Chard for about 5 minutes in a very small amount of water, until it’s bright green.  (Save the steaming water for other cooking or to fertilize your plants.)

Puree the steamed chard in a food processor or blender until very smooth.

That’s it!

I like to do large batches of this puree at a time and then freeze it in ice cube trays.  I can then toss chard into things like spaghetti sauce and chili and blueberry bars and my kids and hubby never know it’s there. ;)