Today's post comes from my desire to make a relatively healthy granola bar at home. Many times I was tempted to just buy a box from the store, but the one I had in my mind was filled with oats, cranberries, raisins and topped with chocolate! Plus, I wanted to make mine less sweet in comparison to store bought bars. Another instigator of wanting to bake 'something' is because I purchased an absolutely gorgeous Emile Henry baking dish recently - as can be seen in these pictures.
These bars were first introduced to me by my mentors P&R on sunday nights in London, Ontario when Pam would bring out what looked to us like Granola bars, but what she called 'flapjacks' in Britain. Needless to say they were delicious!
Ingredients
1/3 Cup of Sugar
1/2 Cup butter
1/3 Cup corn syrup
4 1/2 - 5 Cups oats
1 Cup raisins
1 Cup craisins
dark chocolate or milk chocolate bars or chips (your preference)
Directions
In a heat proof bowl, mix sugar, butter, and corn syrup together. Melt in the microwave until it forms a consistent mixture.
Mix oats, raisins and craisins into the bowl.
Once all ingredients are mixed together, spread the mixture into a rectangular pan. Use a spoon to flatten.
Bake at 325F for 20-30 minutes.
Take out of oven.
Spread chocolate on top as it will be warm enough to melt the chocolate.
Allow to cool.
Cut into slices before it completely cools and hardens.
These flapjacks/granola bars can be stored in an airtight container in the fridge for up to a week.
Making Pâte Sucrée from Thomas Keller's Bouchon Bakery Book
Ingredients:
375g All purpose flour
46g powdered sugar
94g powdered sugar
47g almond flour/meal
225g unsalted butter (at room temperature)
1/2 vanilla bean, split lengthwise (I used 1tsp of pure vanilla extract instead)
56g eggs
Tweets and Pictures from the entire process of making pate sucree. This is in preparation for making Florentines based on Thomas Keller's Bouchon Bakery. I am trying a new method to capture all of my tweets while I am baking. Hoping that this will be a quicker way to get recipes onto the blog. Let me know what you think! :)
Researching on making Bouchon Bakery's Florentines. First the Pâte Sucrée http://instagr.am/p/V4zA_iBtrf/
