Thursday, August 28, 2008
I've fallen under the spell of Metropolitan Bakery's Granola. You could say I've become a little obsessed even. It's just a great product with no funky preservatives or anything artificial. Seriously, if you read the ingredient list, it all just makes sense. More food should just make sense.
So as well as eating the granola by the handful as a snack or on yogurt in the morning for breakfast, I've also been baking with it! The recipe that follows is one of my most successful attempts are working the granola into cookie form.
For the base you'll need:
2 sticks, plus 4 tablespoons butter, room temperature
1 1/2 cups light brown sugar
1 teaspoon vanilla
1 tablespoon baking soda
1/2 tablespoon salt
2 1/2 cups all purpose flour
2 cups Metropolitan Bakery Granola, chopped, dried fruit removed and saved for later
Cream butter and sugar, add vanilla. Combine flour, baking soda, and salt. Slowly add flour mixture to the butter and sugar.
Stir to incorporate all of the flour. Add the two cups of granola (with the dried fruit removed!) and mix to combine. The dough is very stiff and I usually end up using my hands to really make all the oats stick.
Press half of this dough mixture into the bottom of a 13 X 9 non stick baking pan that you've lined with non stick foil. Bake the crust for 10 minutes at 350 degrees.
To the remaining dough, add the reserved dried fruit, 2 more cups of chopped granola and 1 cup of sweetened flaked coconut. The mixture will be crumbly. Set aside.
After 10 minutes, remove the bottom crust from oven and let stand 2 minutes before spreading it with 1 cup of raspberry jam. I used a jar of seedless raspberry jam that I picked up from the farmer's market, but you can use whatever jam you prefer or are trying to use up.
Crumble the remaining dough/granola mixture evenly over the top of the jam layer and place back in the oven for 18 minutes. The topping should be a light golden brown and the center of the bars should still be a tad wiggly.
Let cool completely on your countertop or in the refrigerator before slicing into bars. Depending on how large you cut them, you could get between 24 and 36 bars.