Almond Cinnamon Bars Food

CHERRY, ALMOND AND CINNAMON GRANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
• Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

ALMOND-CINNAMON BARS

Steps:

• Base: In small bowl, combine flour, cinnamon, lemon rind and salt; set aside.
• In medium bowl using an electric mixer, beat together sugar, butter and egg yolk until fluffy.
• Gradually beat in flour mixture until well combined.
• Pat evenly over base of 9-inch square baking pan.
• Brush evenly with egg white.
• Almond Topping: In small bowl, combine almonds, sugar and cinnamon; sprinkle evenly over base.
• Bake in 350 degrees oven for 25 to 30 minutes, until golden brown.
• Let cool in pan before cutting into bars.

ALMOND SPICE BARS

Steps:

• Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang; coat with cooking spray. Bring the honey and granulated sugar to a simmer in a small saucepan over medium heat, stirring to dissolve. Remove from the heat and transfer to a large bowl. Stir in the cinnamon, cloves and nutmeg; let cool slightly, 10 minutes.
• Whisk the flour, baking powder and salt in a medium bowl. Quickly stir the beaten egg into the honey-sugar mixture with a rubber spatula, then add the almonds, orange peel, vanilla, lemon zest and 1 tablespoon liqueur. Stir in the flour mixture until combined (the dough will be stiff and dry). Scrape into the prepared pan. Lightly coat a piece of plastic wrap with cooking spray and use to press the dough into an even layer. Set aside 1 hour.
• Preheat the oven to 375 degrees F. Bake the bars until golden brown and a toothpick inserted into the center comes out with only a few crumbs, 25 to 30 minutes.
• Make the glaze: Whisk the confectioners' sugar, orange juice and remaining 1 tablespoon
• liqueur in a bowl until smooth. Brush the warm bars with some of the glaze; cover the remaining glaze and set aside. Let the bars cool 10 minutes in the pan, then remove to a cutting board. Cut into 1-by-2 1/2-inch bars and let cool completely on a rack.
• Drizzle the bars with the remaining glaze; top with candied orange peel.

ALMOND-OAT BARS

Steps:

• Preheat oven to 350.
• Put 3/4 cup oats and almonds on a baking sheet and bake for 12 minutes, or until toasted. Put in medium bowl.
• In food processor, process remaining oats,and almond meal until fine.Add to bowl.
• Add flour,and next 4 ingredients.Whisk to combine.
• In a small bowl combine yogurt,honey,and apple.
• Add wet to dry ingredients and mix until combined.
• Place mixture on a piece of wax paper and form into a 6 by 7 inch rectangle.Cut into 12 even squares.
• Place a piece of parchment paper on top and invert onto baking sheet.
• Bake 20 min or until browned.
• Cool on rack.