Since then, I've made these a number of times. Some with great success, some with not so much glory. There's a trick to them, but not so much that you yourself couldn't do it. In fact, I encourage you to try these because they make an awesome snack for school.
Five Seed Almond Bars
Adapted from "Lakata," as published on Epicurious
Makes Three dozen
1 1/8 cup whole wheat pastry flour
1 cup raisins
3/4 cup brown sugar
2/3 cup quick oatmeal (not instant)
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cloves
2 tsp. ground cinnamon
1 stick melted butter (4 oz.)
2 Tbsp. honey
1 tsp. vanilla extract
1/4 cup plain flax seed oil (available in the health food section of Whole Foods)
1 cup of seed mix: flax, sesame, pumpkin, poppy and sunflower (1 oz. each seed, approximately 5 oz. total)
1/3 cup slivered, toasted almonds
Measure out the seeds and almonds in a small bowl and set aside. You will need to work with them quickly, so have them ready to go.
Put the first set of dry ingredients in a food processor and blend for 30 seconds, until the raisins are finely chopped. Add the liquid ingredients and process for about 30 seconds until the mixture forms a ball. Add the nut mixture and pulse the food processor a few times to lightly mix. This resulting mixture is very dense. Work quickly so you don't burn out the motor on your food processor.
Turn mixture out onto a jelly roll pan lined with parchment paper. Spread evenly using a wet spatula.
Bake at 350 degrees for 12 minutes, rotating the pan 180 degrees in the oven after about six minutes. The bars will firm as they cool. Cut using a pizza wheel, and allow to cool a bit longer before removing from the pan. Store in an airtight storage container, or freeze.
|Seeds and nuts set aside|
|About to become brick mortar|
|I won't say what my six year old said this looks like. Wet the spatula to help spread.|
|I cut mine with a pizza cutter, but really, any good knife will do.|
|The perfect snack|