Apricot and Rhubarb Oat Bars

Child 1 is cooking at school again and joy of joys the teacher has introduced the idea of developing their own recipes!

Initiative in baking, and cooking in general, I believe is an essential ingredient (!) in the art of being a confident cook.  Cooking instinct can be acquired with practice as well as be a raw talent but reliance on clear instructions, whilst helpful in the learning process, if always needed will leave cooking in the chore category and not elevate it to carefree hobby status or allow for ‘using up stuff’ a bit of a must for anyone on a budget, which frankly is most of us after all. My better half trained as a chemist and therefore following detailed and extensive recipes backed up with accurate weighing and measuring equipment presents him with no problems. Vague generalisations and scant instructions basically stresses him out particularly as he thinks I will have ‘something to say’ about his finished offering if not perfect. He confuses constructive advice with criticism.

So anyway, Child 1 sees the advantage in this as he can adapt recipes with ingredients he’s not keen on to include those he prefers…….

He brought home a version of the above with chocolate chips instead of apricots and strawberry jam instead of rhubarb. You couldn’t actually cut a slice as such, more heap a couple of spoonfuls into a bowl and eat it with a fork as apparently he was distracted at some crucial point and there was a step skipped with the topping…… Anyway like with a lot of these type of bars: it tasted great!

I was so intrigued with the basic recipe and had apricots and rhubarb lying around so I had a go at the weekend and this is the result; I have to say it is divine and Child 1 (despite the lack of chocolate) announced he liked mine more. I almost spat out my mouthful.

You will need (makes 12 bars):

For the base: 100g Plain Flour, 35g Self-Raising Flour, 100g Butter (at room temperature), 1 Egg Yolk, 110g Caster Sugar,

160g Jam: I made mine as I had rhubarb with 450g Rhubarb, 450g Sugar, 1 tsp Ground Ginger, juice of 1 Lemon, 50 ml Water

Topping: 60g Golden Syrup, 30g Maple Syrup or Honey, 50g Butter, 135g Rolled Oats, 40g Corn flakes or Special K, crunch up a little, 35g desiccated Coconut, 125g Apricots chopped, fresh or dried.

Preheat the oven to 200°C/Fan 180°C and grease and line a 23cm (9″) square brownie tin or similar. Lining square tins can be a bit of a faff. Either scrunch up an appropriate sized piece of greaseproof paper into a ball and them smooth out and line the tin or cut a square which again is larger than the tin and then cut in toward the center on the diagonal from each corner for a few centimeters then line the tin overlapping the paper at the corners.

Jam: you can buy rhubarb obviously, or to make it, put a couple of saucers in the freezer for the testing process and make sure to have a couple of sterile jam jars handy for any excess (wash in dishwater at 60°C), then slice the rhubarb and add to a saucepan with all the other ingredients. Allow the sugar to melt over a medium heat and then turn up the heat and boil rapidly for 15 minutes. Remove from the heat and test if done but adding a teaspoon to a very cold saucer. Give it a sec and then push the blob up the saucer with your finger. If the skin wrinkles, it’s done. If not boil for a few for minutes and test again. Pour into the sterile jar(s) and allow to cool a little.

To make the base: Cream together the sugar and butter in a mixer and once light and fluffy at the egg yolk and beat for a couple more minutes. Add the flour and fold into the creamed mixture. You will find you to need to finish this off with your hands to achieve a ball of dough.

Press into the base of the tin to give an even layer and bake for 15 minutes. The top should be browned. Remove from the oven.

To make the topping: Melt together the golden syrup, maple syrup/honey and the butter and stir to combine. Put all the other topping ingredients into a separate bowl and pour in the buttery mixture. Stir with a wooden spoon to coat the dry with the wet.

Spread an even layer of jam over the base and then carefully spread over the topping. Pop it back in the oven for another 15 minutes. It should be lightly brown once done. Cut into bars whilst still warm and leave to cool in the tin.

If you have made jam don’t forget the wax covers and a tight-fitting lid. It’s delicious instead of marmalade.

Advertisements

‘Vintage’ Sofa prompts Granola Update

So the last couple of days have been rather manic, with any spare time devoted to the acquisition of this:

with this :

Not a lot of time for blogging then.

However I have been sitting on a granola update, as well as my new Chesterfield, for a couple of weeks so I am going to share that.

The original granola recipe is quite a free-form idea using rolled oats, desiccated coconut, nuts, seeds and dried fruit toasted in a slight honey/butter glaze. Commercially, of course, there are variations of these sorts of things and maple and pecan is quite a common combination. I accidentally bought some maple syrup flavoured Golden Syrup recently and an idea formed that the said syrup could replace the honey component. Therefore if you are bored with the original version, fancy a change or are not keen on dried fruit, try this:

250g Rolled Oats, 50g Desiccated Coconut, 60-80g Pecans, 60g Almonds (still with the skins on for preference) and 30g hazelnuts all roughly chopped, 75ml Maple Syrup flavoured Golden Syrup and 50g Butter.

Pre-heat the oven to 170°C/Fan 155°C.

Measure out the dry ingredients into a large bowl and the syrup and butter into a saucepan and heat gently until the butter is melted. Stir to blend completely with the syrup.

Pour the wet into the dry and stir round until the dry is properly coated with the wet.

Spread out on a baking sheet and bake/toast for 30-40 minutes, stirring every 10 minutes or so to brown evenly.

Remove from the oven and leave to cool completely before transferring to an air-tight container.

Good with other cereals as a garnish, on its own or with yoghurt and fruit. Yummy.

I’m sure this could be made substituting actual maple syrup for the flavoured golden syrup but in the UK, unlike Canada, it doesn’t grow on trees and really is quite expensive.

The Cutest Cakes: Classic Cakes

Lilies and Pearls

The Cutest Cakes: Cupcakes

Rosebud Vanilla Cupcake

The Cutest Cakes: Individual Iced Cakes

Miniature Fruit Cake

Details for The Cutest Cakes can be found at www.cutestcakes.co.uk or if you click the image on the side bar you will be transported there.