Grain & Oat Bars
Recipe: #16622
January 08, 2015
Categories: Desserts, Cookies, Snacks, Oven Bake, Gluten-Free, High Fiber, No Eggs, Vegetarian, Bars, Kosher Dairy, more
"Recipe source: Bon Appetit (January 2014)"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (157.1 g)
- Calories 570.3
- Total Fat - 18 g
- Saturated Fat - 4.6 g
- Cholesterol - 10.2 mg
- Sodium - 401.8 mg
- Total Carbohydrate - 94.3 g
- Dietary Fiber - 9.6 g
- Sugars - 52.2 g
- Protein - 13.8 g
- Calcium - 146.5 mg
- Iron - 3.8 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Spray a loaf pan (8 1/2 x 4)with Pam and then line it with parchment paper, leave an overhang on the long sides and then spray the paper with Pam.
Step 3
In a saucepan over high heat bring the dates and syrup to a boil. Reduce heat to medium high and boil, stirring often for 8-10 minutes or until syrup is reduced. Remove from heat and stir in the butter until it melts. Mash dates with a potato masher (an immersion blender will also work well) - you should have 1 cup of the mixture.
Step 4
In a bowl toss nuts and seeds with the amaranth and salt (oats - salt); stir in date mixture until evenly coated.
Step 5
Scrap half of the mixture in the pan and press until firm (very important or mixture will not stay together); add remaining and press until tightly packed.
Step 6
Bake, tenting with foil if browning too quickly, for 45-50 minutes or until loaf is darkened and firm around the edges. Transfer pan to a wire rack and let loaf cool in pan before turning out.
Step 7
Cut into thick 1/2 inch slices.
Step 8
If you want crisp bars, lay slices on a baking sheet and bake at 350 degrees F for 8-10 minutes or until crisp and brown.
Step 9
***Loaf can be made 5 days ahead of time and kept tightly wrapped at room temp.
Tips
- Non stick vegetable spray (PAM)
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