Mango And Pineapple Granola Bars Food

COCONUT, CASHEW AND MANGO GRANOLA BARS

Steps:

• For the base: Preheat the oven to 350 degrees F.
• Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the cashews, macadamia nuts, and coconut.
• For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
• Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the ginger, mango and pineapple. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
• Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.

MANGO AND PINEAPPLE GRANOLA BARS

Steps:

• Preheat oven to 325F and grease and line an 8x8 inch square pan.
• Place oats, chopped fruit and light brown sugar into a large bowl and stir until combined.
• Place the honey, oil and vanilla extract into a jug and lightly beat with a fork.
• Pour liquid measurements into dry and stir until all the oats are coated with the wet mix.
• Tip the granola mix into your lined pan and spread until level, either with the back of a spoon or your hand.
• Place in the oven for 30-35 minutes until golden and slightly firm to the touch.
• Leave to cool in the pan completely.
• Once cool, slice into 9-12 bars. Granola bars will keep in an airtight container, at room temperature, for 4 days.

HORCHATA GRANITA WITH KIWI, MANGO AND PINEAPPLE

Steps:

• Grind raw, unwashed rice in a blender on high speed to a fine powder. Transfer to a medium bowl and whisk in 4 cups water, vanilla bean and cinnamon stick. Cover and let sit at room temperature for 8 hours and up to 24.
• Vigorously whisk rice mixture until rice is evenly distributed and strain through a fine mesh sieve into a 13" x 9" baking dish, pressing on solids to extract as much liquid as possible (you should have about 2 ½ cups). Reserve solids for another use (like cream-of-rice porridge). Whisk milk, sugar and ¼ teaspoon salt into rice milk until completely dissolved.
• Freeze rice mixture until edges begin to set, 30-35 minutes. Using a fork, scrape to break up frozen portions. Freeze, scraping and breaking up every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours.
• Meanwhile, toss mango, kiwi, pineapple, pinch salt and remaining 1 tablespoon sugar in a medium bowl. Cover and chill until ready to serve.
• To serve, divide granita among bowls; top with fruit and sesame seeds.
• Do Ahead: Granita can be made 1 week ahead. Cover and keep frozen. Scrape to fluff just before serving.