Ancient Grains for Modern Meals - Maria Speck [32]
3 cups old-fashioned rolled oats (not quick-cooking)
½ cup coarsely chopped almonds
½ cup unsweetened shredded coconut
½ cup sunflower seeds
½ cup flax seeds, preferably golden
½ cup sesame seeds
½ cup honey
6 tablespoons extra-virgin olive oil
¼ cup packed light brown sugar
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
⅔ cup dried cranberries
⅔ cup golden raisins
⅔ cup chopped dried apricots
1 Position a rack in the center of the oven and preheat to 350°F. Line a large rimmed baking sheet with parchment paper. Place the oats, almonds, coconut, and the sunflower, flax, and sesame seeds in a large bowl and stir to combine.
2 Combine the honey, olive oil, sugar, vanilla extract, and salt in a small heavy-bottomed saucepan. Warm over medium-low to medium heat, stirring occasionally, until the sugar has melted and the mixture is well blended, about 5 minutes.
3 Add the honey mixture to the oat mixture and stir with a spatula until no dry spots remain. Spread the cereal evenly over the prepared baking sheet. Bake until light golden brown, 18 to 20 minutes, stirring once halfway through baking. Transfer the baking sheet to a wire rack and leave the granola on the sheet to cool completely, about 1 hour. It will crisp as it cools. Break into bite-size chunks and stir in the cranberries, raisins, and apricots.
Chewy Almond Butter Bars
The concentrated richness of nut butters is a boon in cooking and baking. Before I learned to appreciate American peanut butter in all its glory (I’m a fan of crunchy), I slathered intensely aromatic hazelnut and almond butters on countless sandwiches to keep me going through long workdays in Germany. In these delectably chewy, no-fuss energy bars, almond butter plays in the background to bring all the flavors together. Unrefined turbinado sugar adds a caramel undertone. Oh yes, they are sweet, for a treat—and great for breakfast on the go. For the best flavor, look for unsalted and dry-roasted creamy almond butter. Use leftover nut butter to spread on breads just like peanut butter. MAKES 8 BARS
1 cup old-fashioned rolled oats (not quick-cooking)
¼ cup slivered almonds
¼ cup sunflower seeds
1 tablespoon flax seeds, preferably golden
1 tablespoon sesame seeds
1 cup unsweetened puffed whole grain cereal
⅓ cup currants
⅓ cup chopped dried apricots
⅓ cup chopped golden raisins
¼ cup creamy almond butter
¼ cup turbinado or light brown sugar
¼ cup honey
½ teaspoon vanilla extract
¼ teaspoon fine sea salt
1 Position a rack in the center of the oven and preheat to 350°F. Butter an 8-inch or 9-inch square baking pan.
2 Spread the oats, almonds, sunflower seeds, flax seeds, and sesame seeds evenly over a large rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway, 8 to 10 minutes total. Transfer to a large bowl and let cool. Add the cereal, currants, apricots, and raisins; toss to combine.
3 Combine the almond butter, sugar, honey, vanilla extract, and salt in a small heavy-bottomed saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles slightly, about 5 minutes.
4 Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Coat your hands with a thin film of oil and press the mixture down firmly, creating an even layer (wait until the mixture cools slightly if necessary). Chill, uncovered, until firm, about 30 minutes, and then cut into 8 bars.
TO GET A HEAD START: The bars can be made ahead and stored for up to 1 week in an airtight container at room temperature, or in the refrigerator (they will be firmer). They can also be frozen for up to 1 month. Thaw at room temperature.
TO LIGHTEN IT UP: When this recipe was first published in Eating Well magazine, some readers with less of a sweet tooth omitted the turbinado sugar altogether. The only caveat: the bars will be a little stickier. And, of course,