I thought this recipe looked delicious, and simple enough to make. You can also mix it up by adding different dried fruits and nuts. Yum!
Cook time: 40 min
12-14 bars
Ingredients
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds
- 1 cup shredded coconut, loosely packed
- 1/2 cup toasted wheat germ
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
Directions
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
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 toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
Devon, I saw this recipe and totally thought this is something you need to make in your cooking career.
ReplyDeleteFinlandia Pasties
Ingredients
4 cups flour, dash salt, 1 ½ cups solid vegetable shortening 1 cup cold water
Filling
½ lb ground beef ½ lb ground pork ¼ cup beef suet finely chopped
1 large potato peeled and cut into 3/8 in. cubes. 2 carrots peeled cut into
3/8 inch cubes 1 small red onion finely diced, ½ rutabaga or turnip peeled and
cut into 3/8 inch cubes. 1/8 cup fresh parsley finely chopped
May 18, 1968 Chicago Tribune Lunch Crunches with Tuna Cheese Pasties
Combine flour and a dash of salt. Cut in shortening until mixture resembles coarse meal. Slowly add water until mixture forms a sticky ball. With floured hands, shape into ball, wrap with wax paper, and put in refrigerator one hour before preparing filling.
Preheat oven to 350 degrees. Combine all remaining ingredients in large bowl, using hands to mix until thoroughly combined, like meat loaf.
Divide dough into four equal parts. Using a rolling pin on a floured board, roll each into an 8-inch to 10-inch circle. Place 1 cup of filling in center of circle. Fold both sides up and crimp firmly, forming a half-moon shape.
Use a large spatula to lift each pasty from floured board, and set it on a greased cookie sheet.
Bake 75 minutes, until brown remove to wire rack. Serve on plates, with gravy on the side if desired. Yield: 4 meal size pasties.