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Chewy Almond Butter Bars

Chewy Almond Butter Bars

Let’s start 2015 off with a wholesome, satisfying, sweet-but-not-too-sweet, dense, and chewy energy bar.   I have always been a perpetual snacker- I purposely leave room at mealtimes just so that I have room to snack.  Healthy treats with various whole grains, nuts, seeds, and natural sweeteners are my usual preferred snacks and these slightly adapted chewy almond butter bars from Maria Speck’s Ancient Grains for Modern Meals fit the bill for my ideal snack.  These delightful bars are comprised of oats, brown rice crisps, hazelnuts, sunflower seeds, sesame seeds, dried fruit, and bound together with a blend of almond butter and honey.  They are mostly no-bake (oven is used at the beginning just to toast the oats and seeds) and come together in minutes.  Happy New Year!

Chewy Almond Butter Bars

Chewy Almond Butter Bars

Chewy Almond Butter Bars

Chewy Almond Butter Bars

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Chewy Almond Butter Bars
Serves: 12 2 x 2½-inch bars
 
Ingredients
  • 1 cup old-fashioned rolled oats
  • ¼ cup chopped hazelnuts
  • ¼ cup sunflower seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon ground flax seeds
  • 1 cup brown rice crisps cereal
  • ¼ cup currants
  • ¼ cup chopped dried apricots
  • ¼ golden raisins
  • ¼ cup creamy almond butter
  • 1 tablespoon coconut sugar
  • ¼ cup honey
  • ¼ teaspoon fine sea salt
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350. Line an 8-inch square baking pan with parchment paper.
  2. On a large rimmed baking sheet, evenly spread oats, hazelnuts, sunflower seeds, and sesame seeds. Bake for 8-10 minutes, stirring once or twice, until mixture is toasty and fragrant. Transfer to a large mixing bowl. Add the flax seeds, cereal, currents, apricots, and raisins. Stir with a wooden spoon until combined.
  3. In a small saucepan, stir the the almond butter, coconut sugar, honey, and sea salt together over medium-low heat until sugar and salt are dissolved, about 5 minutes. Turn off heat and stir in vanilla.
  4. Working quickly, pour the almond butter mixture over the oat mixture and mix together until thoroughly combined. Use the back of a rubber spatula or lightly oiled hands to press the mixture firmly into prepared pan. Chill until firm, about 30 minutes, before cutting into bars. Store in the refrigerator or at room temperature in an air-tight container.
Notes
adapted from Ancient Grains for Modern Meals
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Whole Wheat Apricot Scones {with Oats and Flax}

Whole Wheat Apricot Scones {with Oats and Flax} | Gather & Dine

My very first experience with scones was at afternoon tea at the Hong Kong Peninsula Hotel.  My dad used to take our whole family to the Peninsula for tea during our trips to visit my grandmother.  It was a special outing that we always looked forward to.  Everything about the Peninsula’s afternoon tea is remarkable- the service, the atmosphere, the classical music, and of course, the food.  My definition of what a scone ought to be comes from my enjoyment of the scones served at the Peninsula.  Their scones are a bit like biscuits with a soft interior and only subtly sweet.  I once did a google search for the Peninsula Hotel scone recipe and found one that resulted in scones very similar to the ones served at the Peninsula.  Over the years however, my taste preferences have gravitated more towards whole-grains and I’ve adapted a scone recipe that I enjoy every bit as much as the Peninsula’s.  These whole wheat apricot scones are made with whole wheat pastry flour, oats, flax, and are lightly sweetened with dried apricots and honey.  Often times I substitute other dried fruits for the apricots and occasionally I will use almond extract instead of vanilla.  If I am ambitious I make a double batch and freeze one batch unbaked.  Frozen unbaked scones can be baked directly from the freezer with just a few additional minutes of baking time.  Those are perfect for days when you feel like baking, but don’t want the work the work of baking because let’s face it, don’t we all have days like that?

Whole Wheat Apricot Scones {with Oats and Flax} | Gather & Dine

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Whole Wheat Apricot Scones {with Oats and Flax}
Serves: 12 small scones
 
Ingredients
  • 2¼ cups whole wheat pastry flour
  • 1 cup rolled oats
  • 3 tablespoons ground flax seed
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 5 tablespoons unsalted butter, chilled
  • ⅔ cup chopped dried apricots
  • ¼ cup honey
  • ¾ cup plus 1 tablespoon buttermilk, divided
  • 1 egg
  • ½ teaspoon vanilla
Instructions
  1. Preheat oven to 400. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the flour, oats, flax, baking powder, and salt. Cut butter into small cubes and add to the dry ingredients. Use a pastry blender to cut the butter cubes into the flour mixture until it resembles coarse crumbs. Stir in the dried apricots.
  3. In a small mixing bowl, whisk together the honey, ¾ cup buttermilk, egg, and vanilla. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
  4. Transfer dough to a well-floured surface and form two circles ¾" thick. Use a floured knife to cut each circle into 6 wedges. Transfer scones to the baking sheet, leaving at least 1" between each.
  5. Use a pastry brush to brush scones with the remaining buttermilk. Bake 12-16 minutes, until golden brown around the edges.
Notes
adapted from Whole Foods
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Peach Ginger Crumble

Peach Ginger Crumble | Gather & Dine

I love the changing seasons and autumn is always one that I look forward to, but now that the school year has started, I already miss the slower and more carefree days of summer.  Peaches are still abundantly available around here and this peach ginger crumble is my way of letting summer linger just a little bit longer.

Peach Ginger Crumble | Gather & Dine

 I made three versions of this peach crumble before it was just the way I wanted and as a result, we have been eating lots of peach crumble for breakfast.  Having sweet baked juicy peaches first thing in the morning has been such a pleasant way to begin our days though.  The crumble topping is a simple mixture of oats, almonds, a little bit of whole wheat flour, coconut oil, and maple syrup.  Substitute almond flour for the whole-wheat flour to keep it gluten-free.  The ginger flavor is  mild, but leave out the fresh ginger if you have an aversion for ginger.  It will still be delicious!  As I made this I had it in my mind to serve it with a big dollop of greek yogurt, but in the end I enjoyed eating it plain the most.  Make this peach ginger crumble as a sweet and whole-grain way to keep summer around for just a little longer.

Peach Ginger Crumble | Gather & Dine

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Peach Ginger Crumble
 
Ingredients
Peach Filling
  • 5 cups sliced peaches, about 5 medium peaches
  • 1½ tablespoons cornstarch
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice
  • ½ teaspoon grated fresh ginger
  • ¼ teaspoon salt
Crumble Topping
  • 1½ cups rolled oats
  • ½ cup sliced almonds
  • ½ cup whole wheat flour
  • ¼ teaspoon salt
  • 5 tablespoons coconut oil
  • 4 tablespoons maple syrup
Instructions
  1. Preheat oven to 375.
  2. In a mixing bowl, gently combine the peaches, cornstarch, maple syrup, lemon juice, ginger, and salt. Pour into a 10-inch round baking dish.
  3. In another mixing bowl, stir together the oats, almonds, flour, and salt. Add the coconut oil and maple syrup and mix together until mixture is evenly coated. Sprinkle the topping evenly over the peaches.
  4. Bake for 40 minutes, until crumble is golden and peaches are softened and bubbly. Cool for at least 30 minutes before serving. Serve warm or chilled.
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