Monday, November 15, 2010

Granola Bars

By: Karen Young of Karen's Kitchen

Harvest Loaf
Looking for a heftier loaf? This one is full of texture and very much like a granola bar—fruity, nutty, and full of fiber.

1 loaf   Prep Time 25 minutes  Baking Time 25 to 30 minutes

3/4 cup all-purpose flour
1/2 plus 2 tablespoons brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup chopped figs
3/8 cup chopped dates
1 cup walnuts, chopped
1 cup sliced almonds
2 large eggs
1 teaspoon vanilla extract

1  Preheat oven to 325ºF. Butter and flour an 8x3½x2¼-inch loaf pan, making sure to cover the corners. Line with parchment paper then grease and flour the paper lining.
2  With a wire whisk, mix flour, brown sugar, baking powder, and salt together; set aside.
Set aside one whole fig and date for topping. Quarter them lengthwise and set aside. With a spatula, mix figs, dates, walnuts, and almonds together.
Pour fruit and nuts into flour mixture. Mix together.
5  Add eggs one at a time, mixing well after each addition. Add vanilla.
6  Pour batter into prepared loaf pans. Spread evenly and smoothen the top. Decorate with the quartered date and fig, pressing lightly to embed the fruits at least a quarter of the way in the batter.
Bake for 25 to 30 minutes or until cake tester comes out clean.
Cool 10 minutes then remove loaf from pan. Allow to cool thoroughly. Wrap airtight and store in the refrigerator until ready to serve.

Fig-finding tip  If you’re lucky, you could chance upon fresh figs in supermarkets. But this recipe uses the dried kind.

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