I’ve made these bars twice now, and as you can tell from the photos, they turned out rather different. No less tasty, just different. In fact if you made me choose one over the other, I probably couldn’t.
They were made in different house, therefore in different ovens. They told their own little stories, serving a purpose far beyond sustenance each time.
The first batch was made in our rental home, which wasn’t my favorite place in the world, even if I’m not entirely sorry it played such a strangely pivotal part in my life. I baked there quite a bit to pass the time and make something for us to eat and share with the sales people for our then future home. Sometimes all I could do to make it through the day was to keep busy hustling around the kitchen.
Now I look back and marvel at how quickly the time went.
Even now having moved in, I can’t believe how it flies by as I know a couple of these still sit in wait in the freezer. I baked them in my new home to break in the oven, test it out. Spoiler alert: it’s amazing and the convection bake feature is mind blowing.
Though I don’t wish the days away like I sometimes did then, baking still clears my mind, offers my brain and body a physical task to take me away from writing and promoting a book for the first time. Baking something I have made before and seeing how it changes and improves is fun too.
But baking something I absolutely positively love is the best part.
And I absolutely positively love these Blackberry Margarita Bars with all the tangy lime vibes, the kick of tequila that hits in the back of my throat and the showcase of all the berries I love so much. The first time they created an irresistible jammy layer in the bottom while the fruit was more suspended in the bars the second time. I can’t choose a favorite.
Either way, they are sweet and sour and a hint bitter. And sometimes isn’t that life? The ups and downs, the good and bad, the confounding and unable to be labeled.
These bars are part of my journey and a continuing representation of it. Maybe they’ll become a part of yours too.Print
Rich and decadent bars with a brownie like texture but the flavor of a cocktail with tequila and blackberries.
1 ¼ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
¾ cup coconut sugar
½ teaspoon sea salt
1 teaspoon baking powder
½ cup coconut oil, room temperature
½ cup olive oil
2 large eggs, plus 1 large egg yolk
¼ cup freshly squeezed lime juice
1 tablespoon lime zest
1 ½ cups blackberries (you can throw in some blueberries if you want too)
1 teaspoon pure vanilla extract
3 tablespoons blanco tequila
Preheat oven to 350 degrees F, or 325 degrees F convection. Oil an 8 inch square pan.
In a large bowl, stir together flour, sugar, salt, and baking powder. Stir in the coconut and olive oil, eggs, lime juice and zest, and vanilla and tequila until the batter comes together. Finally fold in the berries and pour the batter into the prepared pan. Smooth into an even layer and bake about 30 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool completely in the pan before slicing and serving. Bars may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Bakerella
- Prep Time: 15 minutes
- Cook Time: 30 minutes