Shelf Reliance sent me a sample of their freeze-dried raspberries. I decided to try out a recipe from their website–Raspberry Cake Bars.
I’d never tried freeze-dried raspberries before. They were delicious. This is definitely something I want in my pantry and food storage.
They taste great out of the package, but you can also soak them in water and use them in place of fresh raspberries. I soaked them in water to make the recipe for the Raspberry Cake Bars. They behaved just like fresh raspberries. The bars were delicious. I made a half batch. They quickly disappeared and I wished I had made a full batch.
Raspberry Cake Bars
from Shelf Reliance
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup cold butter
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom (optional–but very good if you use it)
2 cups granulated sugar
3/4 cup butter, softened
1/3 cup buttermilk
2 1/2 cups all-purpose flour
1/4 tsp. salt
2 cups THRIVE Raspberries
Place the raspberries in a bowl with enough hot water to cover them completely. Let them stand in water for 15 minutes; drain excess liquid and let berries dry.
Whisk together the dry ingredients for the crumb topping. Cut in the cold butter using a pastry cutter until crumbly. Set aside.
In a large mixing bowl, beat sugar and butter with mixer until creamy. On low speed, add the buttermilk and eggs. Stir in the flour and salt. Spread in a greased 15″ by 10″ pan. Sprinkle with berries and crumb topping.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Dust with powdered sugar and cut into bars.