Sunday, March 2, 2014

breakfast bars

This was the scene at breakfast a few Sundays ago.  I'd (finally) checked out the Smitten Kitchen cookbook.  I tried a few recipes.  These were a favorite of mine and my husband, he loved them...the girls had mixed reviews but that didn't stop me from making them again (double batch) today for the work week ahead.  ps these still might be the best thing I've ever had from her site

Breakfast Bars
via the Smitten Kitchen cookbook

1 cup chopped dried pitted dates
1 1/4 quick rolled oats (used regular)
3 Tbsp barley or whole-wheat flour (used whole wheat)
1/3 cup wheat germ (used wheat bran)
1/2 cup thinly sliced almonds
1/2 tsp table salt
1/4 tsp ground cinnamon
1/4 cup almond butter
1/4 cup EVOO
1/4 cup honey
1/4 tsp freshly grated orange zest
1/4 tsp almond extract (upped it to almost 1 tsp)
Preheat oven to 350. Line an 8-by-8-by-2-inch pan in one direction with parchment paper, allowing the paper to go up the opposing sides. Do the same in the opposite direction. This parchment “sling” makes it easy to remove the bars from the pan in one piece.
Stir together the dates, oats, flour, wheat germ, almonds, salt, and cinnamon in the bottom of a large bowl. In a separate bowl, whisk together the almond butter, olive oil, honey, orange zest, and almond extract until smooth. Pour the wet ingredients over the dry mixture, and stir them together until the dry ingredients are evenly coated. Spread the batter in the prepared pan, pressing the mixture firmly onto the bottom, edges, and corners to ensure they are molded to the shape of the pan.
Bake the bars for 20 to 25 minutes, until they are brown around the edges – don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost under baked when you press into the center of the pan, but do not worry – they’ll set once completely cool.
Cool the bars in their pan placed on a cooling rack or in the fridge.
Once they’re cool, use a serrated knife to cut the bars into squares. If bars seem crumbly, chill them further in the fridge for 30 minutes, which will fully set the “glue,” then cut them cold.

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Blogger Tracy Bartley said...

These look great. I'll be trying them!

March 3, 2014 at 1:22 PM  
Blogger sara said...

oh my word these look yummy!! i need to just get the book, clearly! xx

April 3, 2014 at 7:33 PM  

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