Hello + happy last Saturday of 2011, a.k.a. New Year’s Eve!
So, I have one final recipe for the year.
Don’t get too excited though. I was considering letting this recipe slip under the radar, but because not all my recipes are Gourmet worthy, I figured I’d still share. You live + you learn… and don’t get me wrong, this recipe has a lot of potential. I mean… apricots, coconut and salty pistachios – yummm.
Apricot Pistachio Oat Bars
Recipe Inspiration a la Carrots ‘N’ Cake
- 2 3/4 c. rolled oats
- 1/4 c. ground flax
- 1/4 c. unsweetened coconut
- 1/2 c. dried apricots, chopped
- 1/2 c. pistachios, chopped
- 3/4 c. brown sugar
- 1/2 tsp. sea salt
- 1/2 c. 1% milk
- 1 tsp. vanilla
- 2 T honey
- 1 egg
In a large mixing bowl, combine ingredients until smooth. Spread mixture into a 8×8 baking dish lined with parchment paper. Bake @ 350F for approximately 25 minutes, until the edges are golden brown. Let bars cool completely in pan before cutting into squares.
Makes ~12 bars.
I was really excited about this healthified recipe, but perhaps it was just a little too fiber-full?
Where’s the butter?
I made a handful of adaptations – including the addition of coconut – so maybe it’s my fault that I found it to have a funny aftertaste (my guess is the dairy?). The bars are crumbly, too, as you could imagine without much to bind them together.
My Proposal: nix the milk + egg… maybe the brown sugar. Play around with a ratio of brown rice syrup + honey, and I see a show-stopping granola recipe. Go ahead, try it!
What would you do to alter this recipe?
See you next year… maybe sooner!