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Granola Bars

from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang
Granola Bars

1 cup (80 grams) dried apples
1 cup (160 grams) dried cranberries
1 cup (160 grams) dried apricots
1/3 cup (70 grams) granulated sugar
2 cups (480 grams) water

1 cup (100 grams) walnut halves
1 3/4 cups (245 grams) unbleached all-purpose flour
1 1/2 cups (150 grams) old-fashioned rolled oats (not instant or quick cooking)
2/3 cup (150 grams) packed light brown sugar
2/3 cup (80 grams) sweetened shredded coconut
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup (2 sticks/228 grams) unsalted butter, at room temperature, cut into 8 to 10 pieces
6 tablespoons (128 grams) honey
3 tablespoons flaxseeds
3 tablespoons sunflower seeds
3 tablespoons millet

Makes 6

This and many other wonderful recipes may be found in Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
by Joanne Chang from Chronicle Books


Every so often, a Flour customer puts a request for more healthful items in our suggestion box ... please! It's not that Flour is full of unhealthful items-I think our baked goods are healthful, in moderation-but we are a bakery, after all, which mans that many of our offerings are necessarily indulgent. We came up with this bar as an option for customers seeking a good-for-you snack. You make a granola of oats, nuts, coconut, and honey for the base. Add a fruity filling made by blending a dried-fruit compote into a sweet, chunky jam. And finish off the bar with more of the granola base mixed with a handful of sunflower seeds, flaxseeds, and millet. The bars stay moist for several days and actually get better with age (I like them best after 2 or 3 days). We make huge trayfuls of these at Flour, and one of my favorite ways to snackat the bakery is to raid the pans after the bars have been cut for serving and enjoy a plateful of edge trimmings.

To make the jam: In a medium saucepan, combine the apples, cranberries, apricots, granulated sugar, and water and bring to a boil over high heat. Remove from the heat and let sit for about 1 hour. Transfer to a food processor and pulse 8 to 10 times, or until a chunky jam forms. (The jam can be made n advance and stored n the refrigerator n an airtight container for up to 5 days or in the freezer for up to 1 month.)

Position a rack in the center of the oven, and heat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly toasted and fragrant. Transfer to a plate and let cool.

Leave the oven set at 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper.

In the food processor, combine the flour, oats, brown sugar, coconut, salt, cinnamon, and butter and pulse about 15 times, or until the mixture is evenly combined. Dump the mixture into a medium bowl and drizzle the honey on top. Work in the honey with your hands until the mixture comes together.

Press about two-thirds of the mixture into the bottom of the prepared pan. Place the remaining one-third of the mixture in the refrigerator.

Bake for 30 to 40 minutes, or until light golden brown throughout. Remove the pan from the oven, spoon the granola jam on top, and spread in an even layer with the spoon or with a rubber spatula, covering the surface. Remove the reserved granola mixture from the refrigerator, and break t up with your fingers into a small bowl. Add the flaxseeds, sunflower seeds, and millet and stir to combine. Sprinkle the mixture, like a crumb topping, evenly over the jam.

Return the pan to the oven and bake for 50 to 60 minutes, or until the top is golden brown. Let cool in the pan on a wire rack for 2 to 3 hours, or until cool enough to hold its shape when cut. Cut into 2 bars.

The bars can be stored in an airtight container at room temperature for up to 1 week.

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