Apricot Sesame Oat Bars Recipes

Steps:

• Line an 8-inch square baking dish with aluminum foil leaving a 6-inch overhang on 2 opposite sides.
• Pulse the apricots in the bowl of a food processor until fine and crumbly. Add the wheat germ and hemp seeds and pulse until the mixture sticks together. Add the tahini and pulse until combined. Sprinkle in the sesame seeds and pulse just until evenly dispersed.
• Transfer the mixture to the prepared baking pan. Using the foil overhang flaps, press the mixture firmly and evenly into the baking pan. Chill until set, about 2 hours. Lift the mixture out of the pan by the aluminum foil and invert onto a cutting board. Carefully peel off the aluminum foil and slice in half vertically and then into fourths horizontally making eight equal pieces. Wrap the bars individually in parchment paper and store for up to 2 weeks in the refrigerator.

Steps:

• 1. Heat oven to 350 degrees.
• 2. CRUMB MIXTURE:
• 3. In a large mixer bowl, combine all crumb mixture ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly, 1 to 2 minutes.
• 4. Reserve one cup of the crumb mixture.
• 5. Press the remaining crumb mixture onto the bottom of a greased 9 x 13 inch baking pan.
• 6. FILLING:
• 7. Spread apricot preserves to within 1/2 inch from the edge of the crumb mixture.
• 8. Sprinkle with reserved crumb mixture and coconut.
• 9. Bake for 22 to 27 minutes or until edges are lightly browned.
• 10. Remove from the oven onto a wire rack and let cool completely.
• 11. Cut into bars. Makes 3 dozen bars.

Steps:

• Purée apricots in a food processor with 150ml boiling water and the oats, then scrape the mixture into a bowl. Toast coconut, sunflower seeds and sesame seeds in a non-stick pan over a low heat, then stir into the apricots with the cranberries, hemp powder and chia seeds to make a thick paste.
• Roll into a long log on a sheet of cling film. Wrap tightly, chill, then slice thinly to serve. Will keep in the fridge for 2 weeks.

Steps:

• Preheat oven to 350 degrees. Spray bottom of a 9-by-13-inch rectangular pan with non-stick cooking spray. Set aside.
• Place the apricots in saucepan and cover with water. Bring to boil, then reduce heat and simmer 10 minutes. Remove from heat and drain. Set aside.
• In work bowl of electric mixer, combine flour, oats, sugar, baking soda and salt.
• Add butter and beat on low speed until a crumbly mixture is formed, about 1 minute. Place half the mixture into the pan and press firmly into an even layer.
• Spread apricots evenly over surface, then sprinkle remaining crumbs over the top. The pan will be almost full.
• Bake in center of oven until light golden brown, about 50 minutes. Remove to a rack and cool completely (do not cut while warm or bars will be too crumbly). Gently cut into 24 pieces with a small, sharp knife.
• Store in airtight container or cookie tin between layers of parchment or waxed paper.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Steps:

• Set the oven rack in the middle position and heat the oven to 350 degrees. Spray a 13-by-9-inch baking pan with nonstick cooking spray. Cut a piece of foil or parchment as wide as the pan and about 22 inches long and fit it into the sprayed pan, pushing it into the corners and up and over the sides at either end (there will be overhang at both ends). Spray the foil or parchment with additional nonstick cooking spray and set the pan aside. In a medium bowl, whisk the flour, baking powder, salt, and cinnamon to mix well. In a smaller bowl, beat the eggs with the vanilla and sesame oil until well blended. In a food processor, process the oats and whole apricots until they're finely chopped and well mixed, then transfer the apricot mixture to a large bowl and mix in the sesame seeds. In the food processor, process the butter and brown sugar until uniform, stopping as necessary to scrape down the sides of the bowl. Add the egg mixture and process, again scraping bowl as necessary, until well blended, then add the flour mixture in the same manner. Finally, add the apricot-oats mixture and the chopped apricots and pulse to process into a stiff, sticky, uniform dough. Turn the dough into the baking pan, then wet your hands and gently spread the dough out evenly, taking care not to compress it. Bake until the surface is golden brown and the edges have pulled away from the pan, about 35 minutes. Transfer the pan to a wire rack, cool for about 20 minutes, and use the ends of the foil or parchment as handles to lift the loaf out of the pan and place it on the rack. Cool to room temperature, then peel off and discard the foil or parchment and, using a sharp chef's knife, cut off and discard the very edges of the loaf. Cut the loaf in half lengthwise, then cut each half crosswise into 12 bars. Store bars in an airtight container at room temperature for up to 5 days.

Steps:

• Stir butter, sugar & honey over a low heat and stir until sugar dissolves, bring to the boil and simmer gently for 5 minutes.
• Combine remaining ingredients in a bowl, gradually stir in cooled honey mixture and mix thoroughly.
• Press mixture down very firmly into a foil-lined 28cm x 18cm baking tray and bake at 180.C for 20 mins or until golden brown.
• Cool in tin, then cut into bars and store in an airtight container.

Steps:

• In a large bowl, combine the flour, oats, brown sugar, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. , Press half of the mixture into a greased 8-in. square baking dish. Spread with preserves. Sprinkle with remaining oat mixture; gently press down. , Bake at 350° for 38-42 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
• Combine flour, oats, brown sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
• Mix almond extract into the beaten egg and stir into the crumb mixture.
• Press half of the crumb mixture into the prepared baking dish and spread apricot preserves over it. Top with the remaining crumbs, and gently press down. Sprinkle almonds evenly over the top.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Remove from oven, cool on a wire rack, and then cut into squares.