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Have you ever made a recipe with the sole intention of taking it on the road? We travel by car frequently, but I’ll admit, most of what we take is convenience food. We do focus on healthy foods, however, and we like to bring easy to eat fruit such as strawberries and blueberries. When Fresh From Florida reached out to partner with me, I thought this would be a great opportunity to mix up our road trip foods.
This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however, all opinions expressed are my own.
Fresh From Florida Recipes
I started by browsing through the Fresh From Florida recipe pages. First of all, did you even know that the Fresh From Florida produce even had a recipe collection? I didn’t. I knew I wanted to make something with blueberries as they are by far my favorite. Blueberries come into season as early as March here in Florida too.
We settled on the Florida Berry Snack Bars. We got our packages of blueberries from Publix.
The recipe came together pretty easily and Gloria made most of it on her own. The recipe is incredibly detailed and may look like a lot of steps, but we got everything into the oven in about 20 minutes.
Florida Berry Bars Recipe
- 1 cup pecans, chopped, separated
- 3/4 cup natural whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 1/2 cup natural sugar
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons canola oil
- 1 teaspoon natural vanilla extract
- 1/4 teaspoon natural almond extract
- pan-release cooking spray
- 3 cups fresh strawberries, hulled and diced
- 2 ½ cups fresh blueberries
- 1/4 cup orange juice
- 1/2 cup natural sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- For crust: Combine 3/4 cup chopped pecans, whole-wheat flour, all-purpose flour, sugar and salt in a food processor.
- Pulse ingredients together until the nuts are finely ground.
- Add the cold butter to the pecan mixture and pulse until well incorporated.
- In a small mixing bowl, whisk egg, oil, vanilla and almond extract together.
- With the motor running on the food processor, add the egg mixture to the pecan mixture.
- Continue to pulse mixture until it begins to clump, 30 to 45 seconds.
- Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup of chopped pecans, and set it aside to be used for the topping.
- Set aside.
- Preheat oven to 400 degrees F.
- Coat a 9-by-13-inch baking dish with pan-release cooking spray.
- Combine 2 cups strawberries, 2 cups blueberries, orange juice, sugar and cornstarch in a large saucepan.
- Bring to a simmer over medium heat, stirring constantly, until the mixture has thickened (about 4 to 5 minutes).
- Stir in the remaining fresh fruit and add 1 teaspoon vanilla.
- Transfer the crust mixture to the sprayed baking dish.
- Spread evenly and press firmly into the bottom to form the crust.
- Evenly spread the fruit filling over the crust.
- Sprinkle the top of the fruit filling with the reserved topping mixture.
- Bake the bars for 15 minutes.
- Reduce oven temperature to 350 degrees F and bake until the crust and topping are lightly brown, 25 to 30 minutes more.
- Let the bars cool completely before cutting.
- Serve with fresh fruit.
Overall these turned out quite tasty. The pecan flavored crust and toppy added a nice nutty flavor and slight crunch to balance the powerful sweetness of the strawberries and blueberries. The fruit filling was a nice jam like texture. They cut up nice and would refridgerate well. I would definitely take these on the road, but save them for a rest stop treat.
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