Graham Crackers & Granola BarsPosted: Updated:
Adapted from Hanelia’s
Yields: 50- 2” cookies
1 ¾ cup whole wheat pastry flour
1/3 cup +1tablespoon all purpose flour
1/3 cup+1tablespoon packed brown sugar
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, chilled, cut into cubes
2 tablespoons milk
1tablespoon orange juice
¼ cup honey
1teaspoon vanilla extract
Preheat oven to 350?F.
Line baking sheets with parchment paper.
In the bowl of a food processor, add the whole wheat pastry flour, all purpose flour, brown sugar, baking powder, baking soda, salt and cinnamon. Pulse until combined.
Add chilled butter and pulse until the mixture resembles coarse meal.
In a small bowl combine together milk, orange juice, honey, vanilla extract. Add all of the wet ingredients to the dry ingredients and pulse until a ball starts to form. Make a disk, wrap it in a plastic wrap and chill for 30 minutes.
Once chilled, take the dough out and roll it out between 2 pieces of floured parchment paper. Roll the dough to between ¼ and 1/8 inch. With a fork, poke holes throughout the dough.
Using a cookies cutter cut out as many cookies as you can. Re-roll scraps until you use all the dough.
Transfer cookies onto the baking sheets.
Bake cookies for 10 minutes, or until golden brown, watch carefully so they don't burn.
Let the cookies cool completely.
Yields: 12-16 bars
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
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.