After years of hit and miss experimenting, I believe I have found IT. Drop dead simple to make, wholesome and simple ingredients, fun to make, add your own options. These are a heavy, dense good-for-you food. Take ’em to go or use as a substitute for cookies or dessert.
Dennis’ Breakfast Bars (From the kitchens of Highland Garden House B and B)
1 cup old fashioned rolled oats
1/2 cup wheat germ
1/2 cup soft white whole wheat, pastry or fine grind, flour
1 cup Whole almonds
1 1/2 cup raisins or dried cranberries
1 1/2 tsp ground cinnamon
1/2 tsp salt
2 tbsp ground flax meal with 6 tbsp warm water
1/3 cup honey
1/2 tsp vanilla extract
Preheat oven to 350 f
In a cup, mix the flax meal into the warm water, and stir in the honey and vanilla. Set aside at least 10 minutes. This mixture will turn partially ‘glutinous.’
In a medium bowl mix the oats, flour, wheat germ, nuts, dried fruit, salt and cinnamon with a fork. Stir in the flax mixture with the fork. It will be like a stiff cookie dough. Press as hard as you can into a glass bread loaf pan that has been lightly greased with olive oil, with the fork. You have to get all the air out. Your bars will not rise and should be about 3/4″ thick. Bake 18 – 21 minutes. Cool partially and cut into squares or bars with a serrated knife. Makes about 12.
I am not much of one for really sweet baked goods so this level of honey suits me. If you vary the proportions, just make sure the final texture is still stiff. Whole nuts make it harder to cut into squares, but cutting while still warm with a serrated knife does the trick. The original recipe had two whole eggs in it, I substituted the flax and water mixture. I like soft white pastry grind whole wheat flour for this type of recipe. It is a little less ‘rough’ than the coarser grinds or hard red bread flours. In the Finished Bars photo above, dried cranberry on the left and almond and raisin on the right.
’til next time,
Highland Garden House B & B
501 E. Highland Ave.
Mount Vernon, WA 98273
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