Whole Grain Lofthouse Bars with Raspberry White Chocolate Cream Cheese Frosting
Texanerin Baking
Texanerin Baking
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Ingredients

  • 1/2 whole spelt
  • 1/2 coconut oil
  • 12.8 hours of sunshine
  • 23 days completely without sunshine
  • 28 days with less than half an hour of sunshine
  •  
  • Lofthouse Cookie Bar Base
  • 1/2 cup (112 grams) butter, room temperature
  • 1/2 cup (112 grams) coconut oil (or more butter), room temperature
  • 1 cup (220 grams) sugar (or 1 1/2 cups if you don't mind sugar)
  • 8 ounces (225 grams) cream cheese, room temperature
  • 1 egg zest of 2 lemons 2 teaspoons vanilla extract
  • 1 1/4 cup (150 grams) whole spelt flour
  • 1 1/4 (156 grams) cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  •  
  • Raspberry White Chocolate Cream Cheese Frosting
  • 8 ounces (225 grams) cream cheese, room temperature
  • 8 ounces (225 grams) white chocolate, melted
  • 1/4 cup (56 grams) butter, room temperature
  • 1 cup (115 grams) powdered sugar
  • a pinch of salt
  • 1 teaspoon vanilla extract
  • 1/4 - 3/4 cup (.6 - 1.5dl) frozen or fresh raspberries
  • fresh raspberries for garnish, optional

Instructions

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