Nectarine & Rosemary: Match Made in Oven
The second my tahini basil blueberry oat bars came out of the oven, I (and everyone who got their hands on one) fell head over heels in love. I’ve peaked. My creativity has summited Everest and the downhill trek to my normal, basic recipes is sure to be a humbling one.
Or so I thought…
Until my grandma and I both unknowingly purchased an unruly amount of nectarines within minutes of each other. Our house was stocked with fruits that were ripening faster than our mouths could eat them.
My innovativeness lead me to a place I didn’t know I needed to go until I got there.
I thought on my toes, headed out to our garden with hands ready to gather as much rosemary as needed, and rushed back to the cutting board.
Nectarines were chopped the best my amateur abilities could manage when cutting fruit that turns to mush when ripe. Ingredients were mixed. Rosemary was washed, de-stemmed, and tossed into the bowl. Magic happened. The heavenly pairing only God could presume I needed was made in my oven. A true match made in oven.
Nectarine & Rosemary Oat Bars
Things I used:
1 + 1/2 super super super ripe yellow nectarines (the riper, the sweeter the contrast of fruit and fresh herb)
1/2 cup cashew milk
1/4 cup honey
1/4 cup coconut oil
1 + 1/2 cups rolled oats
1/2 cup all purpose flour
1/4 cup fresh rosemary, loosely measured
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
Generous sprinkling of cinnamon
How I did it:
Preheat oven to 350°F
Mix all of the wet ingredients, excluding the nectarine, together until combined
Slowly add in all the dry ingredients, saving the rosemary for last to ensure even distribution
Once everything is evenly incorporated, add in the rosemary and nectarine
Pour the mixture into an 8x8 pan lined with parchment paper
Bake for 22-25 minutes (The nectarines are a bit mushy which will delay the mix from cooking through. However, the end product should still be moist! Use your best judgment)