Every now and then I feed him a sweet treat, because moderation is the key when it comes to eating. Don’t cut it out, just limit how often you eat it is my motto. Cause honestly, life is too short to not enjoy a sweet treat every now and then. Be sure to see what his thoughts about his sweet treat feeding feedback below, which he is very suspicious of what I put in this, lol.
These I created from a recipe that I saw on the back of box and used it as the inspiration of this recipe, although far from the original recipe, funny enough. I want to warn you on these, they are addicted because they are sooo good. Plus they are the perfect fall flavor or apples and cinnamon. Here is what you need to get to cooking.
For the bottom layer
- When working butter into flour, you always want to make sure that the butter is extremely cold so don’t take your butter out of the refrigerator until right before you plan to use it.
- Combine the spelt flour and 2 TBS of brown sugar to a large bowl.
- For this feeding I had some monk fruit erythritol brown sugar style blend in my pantry that I wanted to try out. It allows for a lower sugar impact and plus use what you got is my motto. So I had this and used this for this recipe. The ratio is the same as using regular brown sugar and doesn’t have a huge flavor difference, although I do think they are less sweet, which I don’t enjoy really sugary sweet treats these days.
- Note: before you incorporate the butter be sure that the butter is cold and cut into half inch pieces and very cold.
- Using a fork cut the butter into the flour mixture using the back of a fork or a pasty cutter like what I used.
- What ever method you choose simply smash the butter pieces until you have achieved the desired crumbly consistency which is pea sized, not smaller than that.
- You may want to cut the butter into pieces and add to the flour mixture tossing to coat and put back into the fridge for the butter to rest and get back cold again.
- Press evenly into the bottom of a greased 9 x9 square pan.
- Bake at 350 degrees F for 18 minutes.
- While the bottom layer is baking work on the top layer so everything is ready to go when the bottom layer comes out of the oven.
- Chop the dried apples into small pieces that are small enough to cut through once the bars have baked.
- Add the eggs, 1 cup of brown sugar, rye flakes, salt, baking powder, vanilla flavoring, cinnamon, and walnuts to a large mixing bowl.
- If you can’t find rye flakes you can use old fashioned oatmeal, and trust me these still taste good with using oatmeal, just be sure that it is not quick cooking oats.
- Stir everything together and set aside for later.
- For the cheese topping add the almond milk, maple syrup, nutmeg to the farmers cheese and stir to combine.
- If you don’t have or can’t find farmers cheese you can use cream cheese or even ricotta cheese. You can even leave this out all-together and still have some amazing apple squares!
- Once the crust layer is cooked add the apple mixture on top of the bottom layer.
- Add the cheese mixture on top of the egg mixture spreading evenly on top of the egg mixture.
- Add back into the over and cook for an additional 20 minutes.
- Allow to cool completely for the best result about 30 to 45 minutes.
- Note: the mixture will look wet but will set up once it has cooled.
- Cut into squares about 16 total squares for the perfect treat size.
- If you have the patience to wait eat them until the next day the flavor will be even better. But hey that’s the best part about having leftovers 😍
If you make these of course let me know how you enjoyed them !
Tiger’s Feeding Feedback
I think you tricked me again! The dessert was so tasty but I don’t think you added too much sugar. I mean, where did the sweet dessert taste come from? Didn’t feel like I was cheating on my sugar intake but yet so good!