last course
Crunchy Oat Leaves
Granola Leaf Cookies
These bars are great packed for
an on the go energy boost.
INGREDIENTS
2 cups extra thick rolled oats
1 cup whole almonds,
roasted and roughly chopped
1/2 cup pumpkin seeds
1/2 cup dried cranberries
1/3 cup honey
1/4 tsp vanilla
1/4 cup peanut butter
1. Preheat oven to 350°F. Line an 8 or 9 inch
baking pan with parchment paper with
overhang on the sides. Set aside.
2. Roast almonds in a pan for about
10 mins or until golden brown.
3. In a mixing bowl, add oats,
roasted almonds, pumpkin seeds and
cranberries.
4. Warm honey, vanilla and peanut
butter in microwave for 1 minute and
stir to blend
5. Add to the bowl along with the
oats, almonds, pumpkin seeds and
cranberries. Mix well to distribute
into the oat mixture.
6. Transfer mixture to prepared baking
pan and press fi rmly into an even layer.
Packing it down with a spoon.
7. Bake for 20 mins. Remove from the
oven and allow to cool completely in the
pan.
8. Set on a wire rack for 1 hour, then
transfer to the refrigerator to chill for 1
more hour. This helps fi rm up the bars
which make them stay compact.
9. Remove bars from the pan using the
overhang on the sides and cut with leaf
cookie cutters.
10. Wrap each bar in plastic wrap and
store at room temperature for 1 week or
in refrigerator for up to 2 weeks.
Yield 12
52
ciao! / oct/nov/ two thousand seventeen
METHOD