I’ve been trying to come up with something fun to make with the Aronia berries I found last weekend at the Fulton Farmers Market. Aronia berries, also known as chokeberries, have a pungent, sour taste and have a deep blue, almost black pigmentation. They are said to have some of the highest antioxidant levels measured in plants to date. Louis and I were popping the berries raw, but they are not for the sensitive taste buds.
Obviously Aronia berries are what are pictured here, but you can certainly use any type of fresh berries – raspberries or blueberries would be great. Also, I used Blueberry Chia Buckwheat muesli and buckwheat flour so these bars are naturally gluten free, but again, any flavor of muesli or type of flour would work.
I am so excited about the way these turned out. The bottom crust has that crisp chewy texture and there is a good amount of fruit in the center. They are a little crumbly, but I can’t imagine changing anything, so I’d just be prepared with plates and forks.
Aronia Berry Muesli Bars (Gluten Free)
makes 8 bars
Preheat oven to 350F. Whisk together the muesli, buckwheat flour, Turbinado sugar, baking powder and baking soda. With a wooden spoon, mix in melted coconut oil or butter. Brush melted coconut oil or butter on the bottom and sides of an 8” square pan and cover the pan with parchment paper. Take 1 cup of the crust mixture and spread across the bottom of the pan, pressing down firming with your hands or the wooden spoon. Bake the crust for approximately 12 minutes. While the crust cools, make the berry filling.
For the berry filling, mix all ingredients in a medium bowl and mash with a potato masher or back of a spoon. I had to pulse the Aronia berries in a food processor a few times because they are pretty firm.
Spread the berry filling over the crust and, using your fingers, sprinkle the remaining crust mixture over the top. Bake for 25 minutes. Let cool completely before cutting.
Enjoy your morning,