1 large egg
2/3 cup honey
1/4 cup oil
1 teaspoon vanilla and 1/2 teaspoon almond extract
HEAT oven to 350°.
STIR together in a large bowl the oats, almond flour, flaxseed, walnuts, sunflower seeds, blueberries, cranberries, coconut, cinnamon, salt and allspice.
LIGHTLY beat the egg in a separate bowl, and stir in the honey, oil, vanilla extract and almond extract. Add wet ingredients to dry ingredients and stir until everything is moist. Divide mixture among 12 medium muffin cups and pack down tightly. Bake until the edges begin to brown, about 20 minutes. Let cool for several minutes before unmolding.
This recipe is from "America's Test Kitchen D.I.Y. Cookbook" ($26.95). Makes 16 bars.
1/3 cup maple syrup
1/4 cup brown sugar
3/4 teaspoon flake sea salt
1/3 cup extra-virgin olive oil
2 cups old-fashioned rolled oats
1/2 cup raw pepitas
1/2 cup sunflower seeds
1/2 cup unsweetened flaked coconut
HEAT oven to 300°.
LINE a 13- by 9-inch pan with foil so it hangs over the sides. Spray with cooking spray.
WHISK maple syrup, sugar and salt in a large bowl. Whisk in the oil. Process 1/2 cup oats in food processor until finely ground. Transfer to the bowl with the maple syrup and stir in remaining ingredients and mix until thoroughly coated.
SPREAD mixture into prepared pan in a thin, even layer. Compress with a spatula. Bake 45 minutes, or until deeply golden. Let cool for at least an hour before cutting.
Apricot, Pistachio and Almond Flapjacks
This recipe is from "Kitchen & Co.: Colorful Home Cooking Through the Seasons," by Rosie French and Ellie Grace (Kyle Books, $22.95). Makes 24 flapjacks.
5 cups old-fashioned oatmeal
3/4 cup dried apricots, roughly chopped
1 1/2 ounces mixed seed (sesame, pumpkin, sunflower)
1/2 cup whole almonds, roughly chopped
1/2 cup whole pistachios, roughly chopped
1/3 cup plus 2 tablespoons butter, plus extra for greasing
2 heaping tablespoons tahini
3 heaping tablespoons golden syrup or honey
1/4 cup granulated sugar
HEAT the oven to 325°.
COMBINE the dry ingredients except the sugar in a mixing bowl and set aside.
ADD the butter, tahini, syrup and sugar to a pan on a low heat.
STIR to melt the butter and sugar, then add to the mixing bowl. Turn well to mix the two.
GREASE an ovenproof dish or baking tray and turn the mixture into it, pressing down firmly. Bake for 25 minutes until dark golden brown. Remove and slice straight away -- the flapjacks will firm up as they cool.