48 | FEBRUARY 2 • 2023
FOOD
ANCIENT GRAIN
GRANOLA BARS
Ingredients
2½ cups toasted old-fashioned
rolled oats
½ cup of chopped toasted nuts
¼ tsp. cinnamon
5 Tbsp. honey
¼ cup coconut oil or butter
¼ cup brown sugar
¼ tsp. salt
5 tsp. vanilla
¼ cup of chopped figs
¼ cup chopped dates
¼ cup raisins or currants
Directions
Preheat the oven to 325
degrees.
Spread the oats on a
parchment-lined sheet
tray. Chop the nuts and
place them on another
parchment-lined sheet
tray. Toast the oats
and nuts in the oven
until browned, mixing
intermittently, around 20
minutes. Put the nuts and
oats in a bowl and sprinkle
with the cinnamon.
In a small saucepan,
whisk the honey, butter or
oil, brown sugar and salt
together, and cook over
low heat to dissolve the
brown sugar. Off the heat,
stir in the vanilla. Add
the chopped fruits to the
oats and nuts, then pour
the butter mixture over
the ingredients, mixing
thoroughly. Press the
granola into a glass dish
of your choice for desired
thickness. Press granola
down a few more times
while cooling. Chill and
portion.
Makes approximately 12
bars.
SEVEN SPECIES
BREAKFAST BOWLS
Adapted from jamiegeller.
com.
Ingredients
For the topping:
1 cup toasted cooked barley
1 cup crispy wheat cereal
½ cup chopped raisins
1 cup chopped pitted dates
1 cup stemmed and chopped
dried figs
½ cup grapes, sliced in half
½ cup chopped toasted nuts
such as almonds, pecans or
walnuts
Pinch ground cinnamon
To make the bowls:
3 cups plain or vanilla yogurt
½ cup honey
¼ cup pomegranate molasses
½ cup pomegranate seeds
Directions
Preheat the oven to 350
degrees. On the stovetop,
cook the barley according
to package directions.
Spread the barley on a
lined sheet tray and allow
to dry completely. Toast
in the oven until golden,
around 20 minutes, and
cool.
Place the barley, wheat
cereal, raisins, dates, figs,
grapes and nuts together
in a bowl. Sprinkle with
cinnamon and mix well.
Divide the yogurt into
six bowls. Top with equal
amounts of the topping.
Drizzle each bowl with
the honey, pomegranate
molasses and garnish with
pomegranate seeds.
Recipe makes six
servings.
OLIVE TAPENADE
Borrowed from Alton
Brown.
Ingredients
½ pound pitted, mixed olives
2 Tbsp. olive oil
2 anchovy fillets, rinsed
1 small garlic clove, minced
2 Tbsp. capers
2 to 3 fresh basil leaves
1 Tbsp. freshly squeezed lemon
juice
Directions
Thoroughly rinse the
olives in cool water. Place
all ingredients in the
bowl of a food processor.
Pulse until combined
and roughly chopped,
intermittently scraping
down the sides. Transfer
to a bowl and chill one
hour. Serve on wheat
crackers, toast points or
sliced baguette slices
Makes between 1 and 1½
cups.
continued from page 47