- 500 ml (2 cups) whole wheat flour
- 500 ml (2 cups) rolled oats, slow cook
- 250 ml (1 cup) non-hydrogenated margarine
- 1 ml (¼ tsp) ground nutmeg
- 310 ml (1 ¼ cup) brown sugar, packed
- 1 cube (150 g) silken tofu
- 2 eggs
- 398 ml (1 can) of sliced peaches, drained
- Square pan
- 2 large bowls
Recipe and photo are the result of a partnership project between Extenso and ITHQ to review Food offerings and practices in Quebec childcare centers, Nos petits mangeurs.
- Preheat oven to 350°F (180°C) and place the oven rack as low as possible.
- Grease an 8″ square pan and dust with flour. Set aside.
- In a large bowl, combine flour, rolled oats, margarine, nutmeg, and 250 ml (1 cup) of brown sugar, until the texture is crumbly.
- Transfer and press mix into the pan using a spatula, until the surface is flat.
- Bake in a conventional oven for about 12 minutes.
- In the meantime, in another large bowl, vigorously beat tofu, eggs, and the remainder of the brown sugar 60 ml (¼ cup), until the mix is lump-free and smooth. Set aside.
- Remove pan from the oven and garnish with peach slices. Pour tofu mix on top.
- Bake in a conventional oven for 40 minutes or until the top turns golden brown.
- Allow to cool and cut into 18 equal-size bars.
- Wheat bran is added to recipes to increase fibre, which helps make our desserts or snacks more satisfying.
- If you don’t have spices at home, make your own blend depending on what you have and like.
- Make it colourful! After baking sprinkle chopped cranberries on top of the bars to add colour.
- Replace peaches with canned pears or other fruit of your choice.
- A flour cutter could be used to mix the ingredients in step #2 of the preparation.