Recipe 7 from The Smitten Kitchen Cookbook by Deb Perelman
Getting caught up on recipes and posts before school starts up so here’s the last one I have in the queue that I’m getting around to posting about.
These bars are really easy to make but they do require a few different ingredients you probably don’t have in your pantry. These include dates and wheat germ. I definitely had to make a stop a Sprouts to pick up these items as well as the oats, almond butter and almonds since I didn’t have those in my pantry either. I thought I had whole wheat flour on hand but I didn’t. This always seems to happen to me with one ingredient! You would think I would have learned by now, but nope. I’m learning to be the substitution queen. In this case I felt lucky because whole wheat flour seems like an easy thing to replace with regular flour. However, I’m wondering now if it would have helped with holding them together since it is more course then regular flour. Noted for next time.
I was able to find pitted dates at Sprouts so I encourage you to try and find the same if you can since I imagine pitting these guys is not the easiest thing to do since they are a bit on the sticky side when cutting into them. I have to be honest. These look like bugs to me….cockroaches to be exact….so I pretty much never eat them if I can help it, let alone work with them. I got over my squeamishness a little bit working on this recipes, but just know the sacrifice it took for me to do this you guys….it was a big one. (Dramatic much…:)
Recipe is easy…combine dry ingredients as seen above. Then….
Combine your dry ingredients until you reach the smooth texture you see here.
This is the point in the recipe where things went a little south for me…unfortunately. I’m learning the ropes in my parents kitchen since I recently moved home. (Side note…had to move from Whittier to Corona because they are selling the house I lived in. Sad to leave but happy to have a place to transition to while I figure out where I’ll live next. Rent free and nice kitchen to cook in is a super bonus, but commute to work/school went up so we’ll see how long I last). Being in this new kitchen has been lovely. More surfaces to use and better kitchen supplies on hand…all great. What is not great is the bummer process of learning how you mother stores her ingredients the hard way. She has an olive oil bottle (seen pictured above with ingredients) that HAS been used for olive oil in the past. I swear! Recently she put a different kind of oil in there…thinking canola oil….and uses olive oil straight out of the bottle. *sigh*. And guess who did not smell the oil to make sure it was right?! Yep yep, this novice right here. Lesson learned.
I sadly ended up using the canola oil which, let’s face it, does not taste as good as olive oil. As soon as I poured it in the bowl I knew I had done something wrong because the smell was more of the oil used in deep frying and I had pictures of deep fried treats dancing through my mind as soon as the smell hit my nose. NOT the taste or smell you want associated with your healthy breakfast bars. I kept hoping that the taste would not be affected, but sadly it really was. It had an unfortunately greasy taste to it and I don’t think that’s what we were going for with these. Ugh.
Back to the recipe…after you get the creamy consistency of your wet ingredients you’ll combine it with the dry and mix until well coated. You’ll pour that into the pan and do your best to press the mixture down into the pan to make it as compact as you’re able. I do not think I did as good of a job at this as I could have. I know that would have made the difference in how well they were able to stay together in the end so learn from my mistake please!
Deb gives a suggestion to do two crisscross pieces of foil or parchment paper to help with removing the bars after they have cooked. Doing this also makes for an easier clean up with all the oil you’re using as well so I suggest you take her tip.
You won’t notice a major change in color once it come out but the oats will be a bit more brown like an apple crisp (my only real comparison…haha). She suggests that you let them cool inside the pan for a bit and then to take them out with your foil and place them on a cooling rack before cutting them. I did try to do this but when I went to take them out, they began to break apart. I was able to do it in part to get a picture but they are pretty fragile. I ran into the same problem the next day so I wasn’t able to really cut them into easily removable bars that would hold up long term. Again, I’m sure this was due to me not packing them in very well so there is hope for success next time.
Instead of keeping them in crumbly bars, I ended up breaking them up into the chunks of granola they were naturally falling into. I figured the crumbles would make good bite sized versions. It would also be a good yogurt topping as well if you’re a yogurt lover. The think I loved about these clusters/bars that is different from anything I’ve had is the orange zest! It’s a different but lovely flavor to have in bars like these. I might also want to add dried cranberries when making these again since they would complement the freshness of the orange. Can’t wait to try them again with all the right ingredients!
Once again I’m flying and not able to post the recipe without the book so I’m redirecting you to another blogger who has done the recipe and an excellent job of taking pictures of what it SHOULD look like! Check out the details on the blog Cafe Carol.
Thanks for reading everyone! Next post will be about my foodie adventures in Delaware and Philadelphia! I got to check something off my Philadelphia bucket list while I was there so I’m excited to pool my pictures and share about my good eats from my trip.
Also, if you’re a fellow Pinner, be sure to check out some of the stuff I’m pinning on the Novice Cook Diaries Pinterest Boards if you haven’t already! Tell me which boards have the tastiest looking recipes and if I get enough feedback and I’ll pick a recipe from that board and give it a try.