April 10, 2013

'Guilty' pleasure nearly guilt-free

By SHARON K. GHAG McClatchy Newspapers

(Continued from page 1)

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Apricot, pistachio and almond flapjacks (with pecans substituted for the almonds).

McClatchy Newspapers

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Finished granola rounds

McClatchy Newspapers

1 large egg

2/3 cup honey

¼ cup oil

1 teaspoon vanilla and ½ teaspoon almond extract

Preheat oven to 350 degrees. In a large bowl, stir together oats, almond flour, flax seeds, walnuts, sunflower seeds, blueberries, cranberries, coconut, cinnamon, salt and allspice.

In a separate bowl, lightly beat the egg and stir in the honey, oil, vanilla extract and almond extract. Add wet ingredients to dry ingredients and stir until everything is moist. Divide mixture among 12 medium muffin cups and pack down tightly. Bake until the edges begin to brown, about 20 minutes. Let cool for several minutes before unmolding.

From "Muffin Tin Chef," by Matt Kadey (Ulysses Press, $15.95)



Makes: 16 bars

1/3 cup maple syrup

¼ cup brown sugar

¾ teaspoon flake sea salt

1/3 cup extra-virgin olive oil

2 cups old-fashioned rolled oats

½ cup raw pepitas

½ cup sunflower seeds

½ cup unsweetened flaked coconut

Heat oven to 300 degrees. Line a 13-by-9-inch pan with foil so it hangs over the sides. Spray with cooking spray. Whisk maple syrup, sugar and salt in a large bowl. Whisk in the oil. Process ½ cup oats in food processor until finely ground. Transfer to the bowl with the maple syrup and stir in remaining ingredients and mix until thoroughly coated.

Spread mixture into prepared pan in a thin even layer. Compress with a spatula. Bake 45 minutes, or until deeply golden. Let cool for at least an hour before cutting.

From "America's Test Kitchen D.I.Y. Cookbook" ($26.95)



Makes: 24 flapjacks

5 cups old-fashioned oatmeal

¾ cup dried apricots, roughly chopped

1½ ounces mixed seed (sesame, pumpkin, sunflower)

½ cup whole almonds, roughly chopped

½ cup whole pistachios, roughly chopped

1/3 cup plus 2 tablespoons butter, plus extra for greasing

2 heaping tablespoons tahini

3 heaping tablespoons golden syrup

¼ cup granulated sugar

Preheat the oven to 325 degrees. Combine the dry ingredients except the sugar in a mixing bowl and set aside. Add the butter, tahini, syrup and sugar to a pan on a low heat. Stir to melt the butter and sugar, then add to the mixing bowl. Turn well to mix the two. Grease an ovenproof dish or baking tray and turn the mixture into it, pressing down firmly. Bake for 25 minutes until dark golden brown. Remove and slice straight away -- the flapjacks will firm up as they cool.

Notes: Lyle's Golden Syrup can be found in some supermarkets. Honey can be used instead.

From "Kitchen & Co.: Colorful Home Cooking Through the Seasons," by Rosie French and Ellie Grace (Kyle Books, $22.95)


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