Tuesday, November 15, 2005

Granola Bars

Granola Bars
Makes about 20 bars
Active time: 20 minutes; total time: 50 minutes.

This is my version of an excellent Ina Garten recipe--she's the Barefoot Contessa, and I really love her no-nonsense style of cooking and eating. Of course the flax seed is my own personal addition here (surprise!) as is the large-ish amount of salt (surprise!). Also, I believe she uses cranberries, but I love dried cherries, and continue to swear by buying them at Trader Joe's. Use whatever dried fruit you like. Once the bars are cooled and cut, I wrap them individually in wax or parchment paper. Which makes me sound even more like I need to get a life. (Note: these are less sweet without the sugar, but they don't stick together quite as confidently. You decide.)

2 cups rolled oats (not instant or quick)
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
1/4 cup ground flax seed
3 tablespoons butter
2/3 cup honey
1/4 cup brown sugar (optional)
2 teaspoons pure vanilla extract
1 teaspoon kosher salt (or half as much table salt)
1/2 cup chopped pitted dates (we just use those rolled date pieces that look like rabbit turds)
1/2 cup chopped dried apricots (I prefer California apricots to Turkish: they're tangier)
1/2 cup dried cherries

Heat the oven to 350, butter an 8- by 12-inch baking dish, and line it with parchment paper.

Mix the oats, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned, then transfer the mixture to a large mixing bowl and stir in the wheat germ and flax meal.

Reduce the oven temperature to 300.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the oat mixture and stir in the dates, apricots, and cherries. Stir well. Pour the mixture into the prepared pan. Even it out and press it flat with a spatula, then wet your fingers press it more firmly and evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 hours before cutting into squares or oblongs. Store airtight.

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