Saskatoon Bars

Third Place Winner of the Be a Star! Be a Winner! with Canola Oil Paralympics Recipe Contest.

food-recipe-body

Ingredients

  • Bar:
  • Canola cooking spray
  • 1/2 cup canola oil (125 mL)
  • 1/2 cup non-hydrogenated canola margarine (125 mL)
  • 2 cups granulated sugar (500 mL)
  • 1 tsp vanilla (5 mL)
  • 1 tsp almond extract (5 mL)
  • 1/4 tsp baking soda (1 mL)
  • 4 large eggs (4)
  • 1 1/2 cups all purpose flour (375 mL)
  • 1 1/2 cups whole wheat flour (375 mL)
  • 2 cups saskatoons, blueberries, raspberries or strawberries, fresh or frozen (500 mL)
  • Icing:
  • 1 cup icing sugar (250 mL)
  • 1 Tbsp canola margarine (15 mL)
  • 1 tsp almond extract (5 mL)
  • 1 - 2 Tbsp milk (15-30 mL)

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Spray large 10.5 x 15-inch (26 x 38 cm) minimum, jelly roll pan or cookie sheet with canola cooking or baking spray.
  3. In a large mixing bowl, cream together canola oil, canola margarine and sugar. Add eggs, vanilla, almond extract. Beat well.
  4. In a second bowl, combine baking soda and flours. Add to the canola and sugar mixture. Mix well.
  5. Spread 2/3 of the batter in pan. Sprinkle with saskatoons or other berry. Using a teaspoon, drop the remaining batter over the berries and bottom layer.
  6. Bake for 30-40 minutes or until cake tester inserted in base of bars comes out clean.
  7. While the bar is baking, prepare the Icing. In a small bowl, mix together icing sugar, canola margarine and extract and enough milk to make a smooth pourable icing.
  8. As soon as the bar is removed from the oven, drizzle icing evenly over the top. Allow to cool, and serve.

Nutritional Analysis

Per Bar
Calories 140
Total Fat 6 g
Saturated Fat .5 g
Cholesterol 20 mg
Carbohydrates 21 g
Fiber <1 g
Protein 2 g
Sodium 35 mg

Yield
40 bars.

Serving Size

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