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rosehip-almond-oat bars
Dec. 4th, 2013 04:49 pmWhile in the grocery store yesterday I noticed something on the shelves in the baking isle, with the other specialty flours, that I have never noticed before. "nyponmjöl" (or rosehip flour), and I decided to give it a try.
Today when I felt like baking my inspiration was the yummy oatcakes that are so good for road food that I make fairly often (combine rolled oats, butter & boiling water, roll out the "dough" and bake it in a slow oven till it is dried out), but I opted to go for a very different result. Because I was experimenting with a totally new ingredient, I opted to actually measure stuff and take notes, so that I could then change things on another occasion and see how that effects the result. Therefore I can actually present you with a recipie that has reasonably accurate numbers in it:
Rosehip-Almond-Oat Bars
2 c oats
1/2 c almond meal
1/2 c rosehip flour
1/4 c slivered almonds
2 T butter
1T honey
3/4 c boiling water
(+/-toasted) oat flour
* Melt butter
* Combine oats, almonds, and rose hips and mix butter completely through (I use my hands to break the clumps up so that the butter is evenly distributed throughout).
* Pour 1/2 cup boiling water over honey and stir to dissolve. Pour honey-water over other mixture and combine well. Pour another 1/4 c water into container that had had honey water in it, and add that to the mix and stir well to make a sticky dough.
* Roll the dough out using oat flour to keep it from sticking to the counter or rolling pin. Cut into squares bake at 150 C. (I didn't make note of the baking time, but there was time to wash all of the baking dishes, clean the counter, and run the popcorn popper before they were done, so perhaps 15 to 20 minutes?)
Even though I normally let the oat cakes cook till they are completely dried, I let these retain a bit of moisture, and am very happy with the result. They are actually slightly sweeter than I need them to be, so perhaps I will try it another time without the honey, or with a larger oat to rosehip ratio. More almonds would be a good thing, too.
Today when I felt like baking my inspiration was the yummy oatcakes that are so good for road food that I make fairly often (combine rolled oats, butter & boiling water, roll out the "dough" and bake it in a slow oven till it is dried out), but I opted to go for a very different result. Because I was experimenting with a totally new ingredient, I opted to actually measure stuff and take notes, so that I could then change things on another occasion and see how that effects the result. Therefore I can actually present you with a recipie that has reasonably accurate numbers in it:
Rosehip-Almond-Oat Bars
2 c oats
1/2 c almond meal
1/2 c rosehip flour
1/4 c slivered almonds
2 T butter
1T honey
3/4 c boiling water
(+/-toasted) oat flour
* Melt butter
* Combine oats, almonds, and rose hips and mix butter completely through (I use my hands to break the clumps up so that the butter is evenly distributed throughout).
* Pour 1/2 cup boiling water over honey and stir to dissolve. Pour honey-water over other mixture and combine well. Pour another 1/4 c water into container that had had honey water in it, and add that to the mix and stir well to make a sticky dough.
* Roll the dough out using oat flour to keep it from sticking to the counter or rolling pin. Cut into squares bake at 150 C. (I didn't make note of the baking time, but there was time to wash all of the baking dishes, clean the counter, and run the popcorn popper before they were done, so perhaps 15 to 20 minutes?)
Even though I normally let the oat cakes cook till they are completely dried, I let these retain a bit of moisture, and am very happy with the result. They are actually slightly sweeter than I need them to be, so perhaps I will try it another time without the honey, or with a larger oat to rosehip ratio. More almonds would be a good thing, too.
