Top | Cookies, Brownies, and Bar Cookies
(recipe, Carrie Floyd)
I try to eat a daily dose of almonds, oats, and prunes — good sources of protein, cholesterol-lowering fiber, and iron. This nutritional trifecta makes for a nutty, chewy trail bar and snack.
- 2½ cups rolled oats
- 1½ cups almonds
- ½ cup wheat germ
- ½ cup sesame seeds
- ¼ cup canola oil
- ¼ cup butter
- ¼ cup maple syrup
- ½ cup brown sugar
- ½ cup almond butter
- 1 tsp. cinnamon
- ½ tsp. salt
- 1 cup pitted prunes, chopped into raisin-size pieces
- Zest of one orange
- 2 eggs, beaten
- Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line it with parchment paper, leaving some hanging over the edge; set it aside.
- On separate baking sheets, toast the oats and almonds, stirring occasionally, for 8 to 10 minutes, until they smell toasty. Toast the wheat germ and sesame seeds for 3 to 4 minutes. Set aside to cool.
- In a small pan, combine the oil, butter, maple syrup, brown sugar, and almond butter; bring to a simmer and cook, stirring often, until the mixture is melted and smooth. Remove from the heat and set aside.
- Pulse 1 cup of the toasted almonds in a food processor until finely ground but not pasty. Roughly chop the remaining half-cup of almonds.
- In a large bowl, combine the oats, ground and chopped almonds, toasted wheat germ, sesame seeds, cinnamon, salt, chopped prunes, and orange zest. Pour the almond-butter mixture over the dry ingredients and stir until combined. Stir in the beaten eggs and mix to combine.
- Press the batter into the prepared baking pan, packing it down with the palm of your hand. Bake 25 minutes, until golden brown. Cool 1 hour in the pan, then loosen the edges with a butter knife and pull out by the edges of the parchment paper. Place on a cutting board and cut into bars or squares.