We tried this recipe: https://cooking.nytimes.com/recipes/1013145-white-house-fruit-and-oat-bars?smid=ck-recipe-iOS-share We made substantial modifications, including Middle Eastern flavors (pomegranate molasses, dates, and pistachios): first, for the syrup, we combined 6 Tbsp canola oil; ¼ cup each light brown sugar, honey, maple syrup, and pomegranate molasses (for a total of 1 cup sweetener). Second, for the fiber, we used 2 cups rolled oats; 1/8 cup each pistachio, slivered almonds, black sesame seeds, toasted (light brown) sesame seeds, and unsweetened coconut flakes (slightly exceeding the ½ cup called for in the recipe). We toasted the fiber mixture at 350 for 6 mins. For the dried fruit, we used ½ cup each chopped dried apricots, chopped dates, and dried sour cherries (for a total of 1 ½ cups). Finally, for the spices, we used ¼ tsp ground cardamom, ½ tsp cinnamon, and 1/8 tsp ground clove (for a total of 7/8 tsp spice). Once we combined the syrup with the fiber, fruits, and spices, we poured them in a lightly oiled, parchment lined high-walled quarter pan (9×11.5″). After baking at 350 for 28 mins, we placed the pan (on a trivet) in the fridge to harden and cool (about 30 mins). We cut the sheet in half lengthwise, and then into 2″ wide pieces (with a small remnant at the end). (Nov. 2020)
Cooking Adventures 