FIVE SEED ALMOND BARS

FIVE SEED ALMOND BARS image

Yield 3 dozen bars

Number Of Ingredients 15

1 1/8 cup white all-purpose flour (5 oz)
1 cup raisins (5 oz)
3/4 cup brown sugar (4 oz)
2/3 cup quick oatmeal (2 oz)
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp ground cloves
2 tsp ground cinnamon
1 stick melted salted butter (4oz)
1 egg
2 tbsp honey
1 tsp vanilla
1/4 cup flax oil (I used Barlean's Organic Fresh Flax Oil) (1.5 oz)
1 cup of seed mix: flax, sesame, pumpkin, poppy, sunflower (1 oz each, 5 oz total)
1/3 cup slivered toasted almonds (2 oz)

Steps:

Measure out the seed and almonds in a small bowl, so that you can quickly add them later. Put the first set of dry ingredients in a food processor and blend for 30 seconds, until the raisins are finely chopped. Added the liquid ingredients next. Be sure to use melted butter, otherwise the mixture will be too stiff. Processor for about 30 seconds until a ball forms. Immediately add the nut mixture and lightly blend to mix (rather than pulverize). If you let the mixture sit too long, the mixture will get too dense and the food processor will not be able to turn the blade anymore! Time is of the essence. Place mixture on a cookie sheet covered with parchment paper. Spread evenly to the corners of the paper. Bake at 350 for 15-18 minutes. It will be very soft and harden as it cools. Let cool a bit, then cut into bars and let cool completely. Option A: save the almonds until the end, after you have spread the mixture on the cookie sheet, then spinkle them on top and press gently into the mixture. Option B: Add 1/4 cup of white sugar to the dry ingredients. This will bring the sugar level up to the Trader Joe's level. I don't think it is necessary. Option C: If you want light "cakey" cookies instead of dense ones, use 2 eggs instead of 1. Option D: For extra moist bars, bake at 325 for 15 minutes.