Nanaimo Bars

Nothing says the holidays like Nanaimo bars. They are rich, creamy, nutty and the perfect after dinner treat. 

Nanaimo bars originated when a housewife submitted the recipe to a cookbook in the early 1950's. The bar was made in Nanaimo at many of the coffee shops and became very popular with tourists, who called it the Nanaimo bar.

How it became a Christmas tradition? I have no idea, but in our household, they always seem to appear around the holidays, when all of our favorite sweet treats find their way to the table. 

Salted Caramel Bars

My sister made some amazing caramel bars one day. I remember so vividly how I could not stop eating them, especially because they played on my love for sweet and salty. 

When I asked my sister for the recipe and I looked it over, I noticed that it used those wrapped caramel candies we used to eat as kids. This made the wannabe chef in me think "Forget those caramel candies! I am going to make my own caramel!" Okay, while this may sound like a good idea, let me just give you a few hints to start....

 

Jam Crumble Bars

 

Everyone needs a quick and easy "go-to" dessert. For those times when you want something other than ice cream or cookies, but don't feel like full out baking. For example, when you are weeknight entertaining. Or as a sweet ending to a relaxed brunch. 

These jam crumble bars have it all. They can be cut into bars and thrown into a lunch bag, eaten as a sweet on the go breakfast, or plated, garnished and served as a homemade dessert (who wouldn't love this warm with a scoop of vanilla ice cream?). 

The other great thing about these bars is that they are pretty healthy. Made with whole wheat flour and oats, you really don't have to feel guilty about serving this to your kids or those who are watching their waistline. 

And you don't have to feel bad about leaving it on the counter and seeing your husband eat it for breakfast... 

Pumpkin Oatmeal Bars

Nothing says fall like pumpkin. I picked up a bunch of canned pure pumpkin the other day, and was trying to figure out what to do with it. Here is the result....

Pumpkin Oatmeal Bars

Makes 1 pan of bars (9" by 13" pan), about 20 bars

2 tbsp Unsalted Butter, room temperature

1/4 cup Sugar

1 Large Egg

1 cup Pumpkin Puree

1 cup Unsweetened Applesauce

1 1/2 cups Quick Cooking Rolled Oats

1 cup Whole Wheat Flour

1/4 cup Ground Flax Seeds

1/2 tsp Salt

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 cup Raisins

1/4 cup Raw Sunflower Seeds

Preheat oven to 350 degrees. Grease a 9" by 13" pan.

In large bowl, cream together butter and sugar. Beat in egg, pumpkin and apple sauce.

In a separate bowl, mix together oats, flour, flax, salt, baking powder and soda.

Add the oat mixture into the egg mixture and stir until just combined. Fold in the raisins and sunflower seeds.

Press the mixture firmly and evenly into the pan (tip: use a sheet of wax paper to press the mixture in)

Press into pan. Use wax paper to press evenly. Bake for about 20 minutes. Cool and cut into bars.

Peanut Butter Flax Nut Oat Bars

I love Starbucks. I know there are tons of other coffee companies out there, but I still favour this one. Why?

I like the consistency. I like to know what I am getting. And I love those damn Oat Bars!!!

Yes, the famous Oat Bar. I started this relationship with the Oat Bar and the Flax Oat Bar when I worked for Starbucks in Victoria, BC. At that time (and I think still now), the baked goods were supplied by Cakes Etc, a local bakery.

And they made that "to die for" huge, square Oat Bar and the less famous, but just as good if not better, Flax Oat Bar. I remember putting these yummy bars in little brown paper bags for endless numbers of customers. Then, during my break, I would line up with everyone else to enjoy one with my coffee.

That was more than 10 years ago. And today, I still fondly think about those Oat Bars. Unfortunately, the oat bars here in Vancouver have been reduced to a smaller, rectangle sort, although still delicious, but the flax oat bar is never to be found.

So, I decided to start making my own oat bars. I started with neither a traditional oat bar nor a flax oat bar. This one is a peanut butter, flax and nut oat bar.

It ended up being less oat-y than the traditional, with the peanut butter taking centre stage followed by the almonds. Absolutely delicious, but not really an Oat Bar. This one was also a little more of a crumbly texture than chewy like the real thing.  Perhaps next time I will try to replicate the real thing!

Peanut Butter Flax Nut Oat Bars

Makes 1 - 9" by 13" pan of bars (cut into 20 squares)

1/4 cup Butter, melted

1/2 cup Honey

1/2 cup Natural Peanut Butter

1/3 cup Whole Milk

1 Egg

1/2 tsp Vanilla Extract

3 cups Quick Cooking Oats

1/3 cup Slivered Almonds

1/3 cup Unsalted Sunflower Seeds

1/3 cup Flax Seeds

1/2 tsp Salt

1/2 tsp Ground Cinnamon

Preheat the oven to 350 degrees. Grease a 9" by 13" pan and set aside.

In a large bowl, mix together melted butter, honey, peanut butter, milk, egg and vanilla.

Stir in the rest of the ingredients and mix thoroughly.

Push the mixture into the pre-greased pan so that it is tightly packed.

Bake for 25-30 minutes until brown on the edges.

Flax Oat Fruit Bars

I am always looking for healthy snack foods and quick breakfast foods. Although I love muffins, they can be deceiving because they usually have quite a bit of added fat and sugar. Ditto for granola. And of course, I love cereal, but not exactly the kind of breakfast you can take on the run. That is, unless you eat it dry.

Then, I found these… these Flax Oat Fruit Bars include all the things I love without the not so good stuff. They are portable, freezeable, and most importantly… delicious!

Flax Oat Fruit Bars

Makes 18 bars (2 square dishes 9x9)

Adapted from recipe at http://www.katheats.com/favorite-foods/baked-oatmeal-snack-bars/

Dry Ingredients

3 cups Roll Oats (not quick cooking)

1/2 cup Unsalted Nuts, chopped (I used a mix of Walnuts, Hazelnuts, and Almonds)

1 cup Seedless Raisins

1/2 cup Dried Cranberries

1/4 cup Flax Seeds

2 tsp Ground Cinnamon

1/2 tsp Salt

Wet Ingredients

2 Large Eggs

2 tsp Vanilla

2 1/2 cups Non-fat Milk 

In a large bowl, stir together the dry ingredients.

In a separate bowl, beat eggs. Stir in vanilla and milk. Pour the wet ingredients into the dry ingredients, stirring to combine. Let the mixture sit for about 45 minutes to let the liquids soak into the dry ingredients.

In the meantime, grease or line two 9 by 9 square baking dishes and preheat the oven to 180 degrees Celsius (350 degrees Farenheit).

Pour the mixture into the prepared dishes and bake for about 40 minutes. Let cool on a wire rack before cutting.

These bars can be stored in an airtight container for about 1 week, or wrapped individually and frozen for up to 1 month.

Double Chocolate Walnut Biscotti Recipe

These are so delicious! In fact, so delicious that I think I have found my new favorite cookie. I mean, I already have a huge love of biscotti, but these ones are to die for. They are perfectly chocolately without being too sweet. And they are the perfect companion to all kinds of drinks… coffee, tea, hot cocoa. I have even been re-living my childhood by dipping them into glasses of cold milk.



I like to double this recipe and freeze some. That way, I always have them on hand. And, you can eat them right out of the freezer! Delicious!



Double Chocolate Walnut Biscotti
Makes about 3 dozen

1 cup Whole Wheat Flour
3/4 cups White Flour
1/3 cup Cocoa Powder, unsweetened
1 tsp Baking Soda
1/2 tsp Salt
2 cups Walnuts, chopped into small chunks
1 cup Dark Chocolate, chopped into small chunks
3 Eggs
3/4 cup Sugar
1 tsp Vanilla Extract

Preheat oven to 180 degrees Celsius (350 degrees Farenheit).

Mix together flours, cocoa, baking soda, salt, walnuts and chocolate.

In a separate bowl, beat together eggs, sugar, and vanilla until pale
Add dry ingredients to egg mixture, stirring slowly until a combined. This will make a dry, stiff dough.

Transfer the dough onto a floured surface, and form 3 logs about 12 inches long. Place each log onto a lined baking sheet, ensuring that there is space between the logs. Flatten the logs so that they are about 1 inch high.

Bake until almost firm to the touch, about 20-24 minutes.

Transfer to a wire rack and let cool so that they can be handled, about 15 minutes
Move the cooled logs to a cutting board and using a using a serrated knife, cut into diagonal slices about 3/4 inch thick. Place the slices on a lined baking sheet, cut side down.

Bake for another 10-12 minutes until firm to touch and completely dry
Cool completely on a wire rack.

Store in an airtight container at room temperature for about 1 week, or freeze between sheets of parchment or wax paper for up to 2 months.

Double Chocolate Oat Bars

Looking for a healthy breakfast or snack that your kids (or husband) will eat? Believe it or not, these double chocolate oat bars aren't as bad as they sound for you. Made with rolled oats and whole wheat flour, and with only 1/4 cup of sugar, they will make everyone happy.

Double Chocolate Oat Bars
Makes 1 dish 20 cm by 20 cm (8.5 inches square)

1 cup Rolled Oats (not quick cooking)

1 cup Whole Wheat Flour
1/4 cup Sugar
1/4 cup Cocoa Powder
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 cup Butter, cut into small cubes
1/2 cup Dark Chocolate (70% coca0), chopped
1/2 cup Water, Ice Cold

Preheat oven to 175 degrees Celsius. Butter a baking dish and set aside.

In a bowl, mix together oats, flour, sugar, cocoa, salt and baking soda. Add the butter and cut in using a pastry blender or 2 knives, until the mixture resembles coarse meal. Stir in the dark chocolate, then the water, until the mixture comes together into a ball. At this point, you can either roll out the dough using a rolling pin until it is the size of the dish then fit it in the buttered dish, or you can place the dough directly in the dish and push it out with your hands (the end result will be a little more rustic).

Bake for 15 minutes in the preheated oven. Remove from oven and let cool before slicing.