This past weekend Andy and I had the pleasure of being shown around a bit of Chicago by our sweet friends and fellow bloggers Matt and Whitney of Brunch Is Our Jam. Naturally, we brunched. Our hosts brought us to the trendy, quaint, Lula Cafe where we dined on four-grain risotto and crawfish scramble. Whitney and I decided that anything could be breakfast if topped with an egg, and the risotto fit that standard. We ate, sipped on mimosas, and perused a dusty little book shop where the shop keeper and his pup showed off an interesting microprint dictionary.
Corn blackberry bars are not exactly brunch, although they are certainly healthier than any cinnamon roll or french toast. They are gluten free, vegan, and what sugar they do contain is unrefined. Also, the blackberries are high in antioxidants and the chia seeds are packed with all kinds of health benefits. Whip up a batch and reap such benefits yourself!
Blackberry Corn Bars (adapted from Food Doodles)
Yields 10 servings Assembly: 30 minutes Overall time: 24 hours 30 minutes
- 1/4 cup cornmeal
- 1 1/4 cups walnuts
- 3/4 cup unsweetened shredded coconut
- 3 Tablespoons honey
- 1/2 teaspoon vanilla
- 2 Tablespoons coconut oil (room temperature)
Blackberry Chia Topping
- 1 cup blackberries
- 2 Tablespoons honey
- 1/2 Tablespoon chia seeds
- 5 blackberries for garnish (optional)
Preheat oven to 350 degrees. Place walnuts in food processor and pulse for 15-20 seconds until mealy (but not oily). Remove from food processor and place in a mixing bowl. Stir in cornmeal and shredded coconut. Add honey, vanilla, and coconut oil and mix until mostly incorporated. Press crust into a greased 8x8 square pan so it is tightly packed to the bottom of the pan. Bake in oven for 22 minutes.
In a food processor pulse blackberries, honey and chia seeds together for 10 seconds. You want to still see small pieces of fruit throughout.
Remove crust from oven and allow to cool for 2-3 minutes. Pour blackberry mixture onto the still warm crust. Allow to cool completely at room temperature. Cover pan and place in refrigerator for 24 hours.