Japanese knotweed bars
I found this great recipe on the edible wild plant blog of The 3 Foragers and just had to share that with you. They have a ton of great recipes so be sure to check out their website!
I love these bars and we often make a fancy dessert plate with a Japanese knotweed square, a scoop of Jerusalem artichoke ice cream and whipped cream. Yum!
I love these bars and we often make a fancy dessert plate with a Japanese knotweed square, a scoop of Jerusalem artichoke ice cream and whipped cream. Yum!
Ingredients:
Crust: 1 cup flour 1 cup confectioners sugar 6 tablespoons butter Filling: 2 eggs, beaten 2/3 cup white sugar 1/4 cup flour 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/2 teaspoon grated fresh nutmeg 3 cups chopped and peeled knotweed stalks Directions: Crust: Preheat the oven to 350 degrees and grease a 9x11 inch baking pan. Mix all crust ingredients in a food processor and press the mixture into the bottom of the pan. Bake the crust for 12 minutes. Filling: Whisk together eggs, sugar, flour, vanilla, and spices. Stir in the chopped knotweed to coat.Pour the mixture over the crust and spread it evenly. Bake 30-40 minutes, until the egg mixture is set and a toothpick inserted in the middle comes out clean. Cool. Cut into squares and serve. |
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