Special equipment
rectangular pan, whisk, spatula
Ingredients
serves Makes 10 to 12 bars, active time 10 minutes, total time 1 hour
- 2 cups whole oats
- 1 cup thinly sliced almonds
- 1 cup almond flour
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/3 cup honey
- 1 tablespoon vanilla extract
- 1 egg
- 1 1/2 cup red currants
Procedures
-
Adjust oven rack to middle position and preheat oven to 325°F. Grease bottom
and sides of rectangular pan and line with parchment paper, allowing paper to
hang over the sides. Grease parchment.
-
Combine oats, almonds, almond flour and salt in medium mixing bowl and stir
to evenly distribute. In a separate bowl, whisk together oil, honey, vanilla and
egg. Pour into dry mixture and stir to evenly coat and combine. Add currants and
stir to evenly distribute. Scrape into prepared pan, spread evenly and press
with spatula to pack down. Bake for 30 minutes, then rotate pan and lower heat
to 300°F. Bake for another 10-15 minutes. Allow to cool to room temperature in
pan, then chill for at least ten minutes. Use parchment to lift out of pan onto
a cutting board and trim edges, then cut into bars. Wrap each bar individually
and keep refrigerated.
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