I am of the variety of cook in the kitchen that goes by feel. There is a trust that hovers in the air, pulsing with each heartbeat as i reach for the next ingredient. Whether it is instinct, experience or the muses whispering into my ear, i allow my intuition to guide me, adding some of this and a bit of that until all seems as it should be.
Such was the case creating these oat scones with cream cheese and strawberry preserves, a wonderful afternoon treat. Rarely do i follow a recipe, or make the same thing twice. A practice i am seeking to remedy in order to allow others to create the same morsel in the comfort of their own kitchen time and again.
Recently, in the school kitchen it has been all about granola bars... There has been a flurry of oats, raisins, cranberries, sun butter, shards of chocolate, coconut, honey, maple syrup, tahini, brown sugar, olive oil and vanilla swirling together to create a salty sweet chewy snack for the kids (and teachers) to sustain upon during afternoon play.
3 cups Oats not instant
1 cup shredded coconut
4
tablespoons olive oil or butter
2/3 cup honey
2/3 cup honey
½
cup creamy seed or nut butter
1/3 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/2 cup raisins
1/2 cup dried cranberries
Directions
Preheat the oven to 350 degrees F. Find a 8 by 12-inch baking dish and line it with parchment paper.
Toss the oats and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Reduce the oven temperature to 250 degrees.
Place the olive oil, honey, brown sugar, nut butter, and salt in a large pot and bring to a boil over medium heat. Cook and stir for three minutes, then remove from stove and pour in the toasted oatmeal mixture. Add the vanilla, raisins, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and press the mixture evenly and firmly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares, if you care to practice an exercise in patience, let them sit overnight, they are much better... Serve at room temperature.
Preheat the oven to 350 degrees F. Find a 8 by 12-inch baking dish and line it with parchment paper.
Toss the oats and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Reduce the oven temperature to 250 degrees.
Place the olive oil, honey, brown sugar, nut butter, and salt in a large pot and bring to a boil over medium heat. Cook and stir for three minutes, then remove from stove and pour in the toasted oatmeal mixture. Add the vanilla, raisins, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and press the mixture evenly and firmly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares, if you care to practice an exercise in patience, let them sit overnight, they are much better... Serve at room temperature.
No comments:
Post a Comment