Almond Apricot Granola Bars Food

ALMOND-APRICOT GRANOLA BARS

Steps:

• Put almond butter and honey in a small saucepan over medium heat for 2 to 3 minutes or until they melt together; whisk to combine.
• Put the crispy cereal, granola, almonds, apricots and salt in a bowl and add the mixture of almond butter and honey; stir well to combine.
• Grease a 7- or 8-inch-square baking dish with a little oil and line it with plastic wrap. Spread the granola mixture evenly into the dish, pressing down gently, and cover with more plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the plastic wrap out of the dish; peel off the plastic and cut the bars to any size you like.

GRANOLA BARS WITH APRICOTS, OATS AND ALMONDS

Steps:

• Heat oven to 350º F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
• Spread the oats, almonds, and pepitas on a rimmed baking sheet. Toast, tossing once, until lightly browned, 10 to 12 minutes. Process the apricots in a food processor until finely chopped, 2 to 3 minutes. Combine the toasted oats, almonds, and pumpkin seeds, chopped apricots, and salt in a medium bowl.
• Combine the almond butter and maple syrup in a small pot. Cook over medium heat until bubbling, 2 to 3 minutes. Pour over the toasted oat mixture and stir to combine. Transfer to the prepared pan and smooth the surface with an offset spatula or knife. Chill until set, at least 3 hours and up to 3 days.
• Cut into 12, 4 by 2-inch pieces

APRICOT GRANOLA BARS

Steps:

• Preheat oven to 350°F. Lightly spray an 8-inch by 11-inch sheet pan with cooking spray, set aside.
• In a saucepan bring honey, dark brown sugar, and salt to a boil then reduce heat to low and stir until sugar dissolves. Add the vanilla and stir to combine.
• Add mixture to a stand mixer fitted with a paddle attachment.
• In a medium-sized bowl, combine almonds, apricots, oat bran, coconut, flaxseed, oats, crisps, sesame seeds, ginger, and cinnamon.
• Add mixture to the mixer, and combine over medium speed until the wet and dry ingredients have come together.
• Transfer granola mixture into the prepared pan and spread evenly, pressing with a spatula to flatten the surface to about 1-inch in thickness.
• Bake the tray for 18 to 20 minutes until the edges and tops are a very light golden brown.
• Cool to room temperature for about an hour. Refrigerate the bars for at least 2 hours for easier cutting.
• Cut the bars into 1.5-inch by 4-inch bars, or into desired shapes.

APRICOT ALMOND GRANOLA BARS

Steps:

• If dates are not pitted, place them in a bowl and cover with water. Allow them to sit in the water for 2-8 hours. Remove dates from water and set water aside. Remove pits from dates. (We typically slice the date in half, similar to cutting an avocado, and remove the pit.)
• Preheat oven to 325 degrees. Grease a 9×9, non-stick baking dish with coconut oil (or oil of choice).
• Add dates to food processor. Pulse for 30-45 seconds. Add almonds to food processor and pulse until the almonds are chopped into crumbs. Scoop the mixture off the bottom and sides of the food processor to chop evenly. Add sunflower seeds and cashews to food processor and pulse until the nuts are chopped into small pieces and the mixture becomes a paste.
• Remove date and nut mixture from food processor and place in a large bowl. Individually add and mix remaining ingredients into the bowl. Mix ingredients thoroughly with your hands. If the mixture seems too runny, add more oats. If the mixture seems too dry, add leftover water that the dates soaked in.
• Spread and tightly pack the mixture into the dish. The key is tightly packing it, otherwise your bars will fall apart. Bake uncovered for 23 minutes. Allow dish to cool completely before cutting bars. Cut into individual portions. Wrap bars individually in parchment paper or lay parchment paper between layers of bars in airtight container.

APRICOT OAT BARS

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
• Filling: In a small bowl, mix together the jam and the apricots. Set aside.
• Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
• Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

HONEY CRUNCH GRANOLA WITH ALMONDS & APRICOTS

Steps:

• Heat oven to 180C/160C fan/gas 4. In a large pan, heat the honey and oil together until bubbling, then tip in the oats, almonds and cinnamon. Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
• Remove from the oven and, while still hot, stir in the apricots. Spread out again and press down with a spatula to cool - this will help it to clump together. Once cool, serve with yogurt or milk, and fruit, if you like. Will keep in an airtight container for 3 weeks. See 'Goes well with' for recipes using your granola.

ALMOND APRICOT BARS

Steps:

• Preheat oven to 325°. In a microwave, melt 1 cup chips; stir until smooth. Set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake 15-20 minutes or until golden brown. Spread with jam., Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.

APRICOT, COCONUT AND ALMOND BARS

Steps:

• Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
• Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
• Note:.
• The bars can be stored in an airtight container for up to 2 days.

APRICOT ALMOND BARS

Steps:

• Mix together melted butter, sugar, flour and vanilla and pour into 13x9 pan. Bake at 350 for about 25 minutes.
• Cool completely. Spread with apricot preserves.
• Beat egg whites and almond ext. Add powdered sugar and beat just to mix well. Pour evenly over preserves and sprinkle with blanched almonds.
• Bake at 400 for 15-20 mins or until golden. Cool completely before cutting into small squares.