Description
These Homemade Strawberry Nutrigrain Bars combine a wholesome mix of all-purpose and whole wheat flours with a luscious spiced strawberry and date filling. Baked to golden perfection, these bars offer a deliciously tender crust and a naturally sweet, fruity center infused with warm cinnamon, cloves, nutmeg, and a hint of rum. Perfect as a nutritious snack or a delightful breakfast treat.
Ingredients
Dough
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ⅓ cup + 1 tablespoon brown sugar
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, very cold and cubed
- 1 teaspoon vanilla extract
- 2 eggs, whisked
Filling
- 6 ounces fresh strawberries
- 4 ounces pitted Medjool dates
- ¼ cup spiced rum
- ½ tablespoon honey
- Zest and juice from half of a lemon
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- Pinch of salt
Instructions
- Combine dry ingredients and butter: Add both flours, brown sugar, baking powder, and salt to a food processor and pulse to combine. Add the cold cubed butter and pulse a few times until the pieces are pea-sized and evenly incorporated, creating a coarse crumbly mixture.
- Add wet ingredients and form dough: Add vanilla extract and about ¾ of the whisked eggs to the mixture. Pulse until the dough comes together — it should hold together when pressed without crumbling but not be sticky. Add the remaining egg in small amounts if needed to reach the right consistency.
- Chill the dough: Shape the dough into a rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes up to 2 hours to firm up and make it easier to work with.
- Prepare oven and filling: Preheat the oven to 350˚F (175˚C). Combine all filling ingredients in a small saucepan and stir to mix evenly.
- Cook the filling: Bring the filling mixture to a simmer over medium heat, then reduce to low and cook uncovered for about 15 minutes, stirring every few minutes, until thickened to a paste and all liquid has evaporated without bubbling.
- Blend the filling: Remove from heat and let cool slightly. Transfer to a food processor or blender and blend until mostly smooth. Spoon or pipe the filling into a piping bag fitted with a round tip.
- Roll out dough portions: On a lightly floured surface, divide the chilled dough into four equal parts. Roll each piece into a 3–4 inch long cylinder, then further roll into 9-inch long by 4-inch wide rectangles, using a bench scraper to square edges.
- Pipe filling and fold dough: Pipe two parallel strips of the strawberry-date filling side by side down the center length of each rectangle, leaving small margins at each end to prevent filling from oozing out.
- Seal the bars: Fold each side of the dough over the filling, pinch the seam and ends firmly to seal completely. Flip the logs seam-side down and gently roll with a rolling pin to flatten the whole bar and smooth the seam.
- Bake the bars: Transfer the logs carefully to a parchment-lined baking sheet seam side down. Bake in the preheated oven for 18–22 minutes until the bottoms are lightly browned. Cool completely on a wire rack before slicing each log into 4 bars.
Notes
- Use very cold butter to help achieve a flaky, tender crust.
- If the dough feels too dry, add the whisked eggs in small increments to avoid making it too sticky.
- The spiced rum adds depth of flavor but can be omitted or replaced with apple juice for a non-alcoholic version.
- Make sure the filling is thickened enough to prevent it from leaking during baking.
- Chill the dough well for easier handling and better texture in the final bars.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
