Ingredients
Procedure
| FINAL DOUGH | |
| Mixing Time | n/a |
| Mixing Speed | n/a |
| Type of Oven | Rotating Rack |
| Baking Temp | 350oF toast / 300oF bake |
| Baking Time | 25 minutes |
| Finished Product Weight | 75g |
| ADDITIONAL PROCEDURES | |
| 1. Preheat the oven to 350oF.2. Pulse 454g of oats in food processor to make flour. Set aside.3. Pulse the raisins, ginger, and dates, one at a time, pulsing the fruit until it is chopped. Set aside.4. Mix the oatmeal, pumpkin seeds, and coconut and spread on baking sheets; bake for 12 minutes, until lightly browned, stirring them half way through. Pour mixture in a large mixing bowl.5. Combine the toasted mixture, oat flour, and chopped fruit.
6. Reduce the oven temperature to 300oF. 7. Place the butter, honey, raisin syrup, and vanilla, in a small saucepan and bring to a full roiling boil and continually stir for an additional minute once it comes to a boil. Pour it over the toasted oatmeal and fruit mixture. Stir until all of the oats are well moistened. 8. Spoon the mixture into well-buttered baking sheets lined with parchment paper. Using a rubber spatula, press the mixture evenly into the pan. Bake for 25 minutes, until just beginning to brown. Cool for at least 2 hours before cutting into squares. 9. Dip 1 side of bar into a chocolate covering of choice. |
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Nutrition Facts Per Serving
(Calories from Fat %); ( );Try Another Recipe
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