These granaola recipes

Store it in the refrigerator for a longer shelf life. Add the dry fruit and chocolate (if using) and mix well. If dough becomes too soft to roll out, rewrap in plastic and chill until firm.Break it up with a large spoon.Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer until pale and fluffy, about three-four minutes. If bars are crumbly, chill in the fridge and then cut them cold. Linzer cookies with jam Easy recipeIngredients:100 gm rolled oats20 gm oat flour100 gm cranberries45 gm chopped almonds45 gm chopped hazelnuts105 gm sunflower seed½ tsp fine sea salt¼ tsp ground cinnamon65 gm tahini50 gm olive oil85 gm honeyMethod:Preheat oven to 176°C.Bake for 50 minutes, stirring every 20 minutes to ensure even baking until golden brown. Toss the wet ingredients with dry ingredients until the mixture is crumbly. Line a baking tray with parchment paper. Reduce speed to low and add flour mixture, mixing until just combined. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to two ungreased large baking sheets, arranging about one inch apart.With floured hands, form dough into two balls and flatten each into a five-inch disk. Transfer it to an airtight container, keeps well for three months. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer to racks to cool completely.Toast almonds in a  baking pan for about six-seven minutes and then cool to room temperature.Who said indulging https://www.bestpvcfloor.com/ in desserts needs to come with guilt? These granaola recipes are perfect for those looking for a treat without those calories.Add the wet ingredients to the bowl and mix everything again until the oat mixture is completely coated. Chill disks, wrapped in plastic wrap, until firm, at least two hours.Spread it in the pan so it takes the shape of the pan and press it down firmly.In a big bowl, mix in all the dry ingredients except the dry fruits.Linzer cookies with jamIngredients3 oz almonds½cup packed brown sugar2 ½cups all-purpose flour½teaspoon baking powder½ teaspoon fine sea salt¼ teaspoon cinnamon1 cup unsalted butter, softened1 large egg1  teaspoon vanilla extract½  teaspoon almond extract1 12-oz jar jam (raspberry, strawberry or plum)Method:Put oven rack in middle position and preheat oven to 175 °C. Make more cookies from second disk.Stir together all the dry ingredients including fruits and nuts.
Bake the bars for 30 to 40 minutes.Pull the granola out and let it cool till it hardens without stirring to ensure clusters.Spread about one teaspoon jam on flat side of one solid cookie and sandwich jam with flat side of one windowed cookie. Sandwich remaining cookies in same manner. Make sure the salt and spice is incorporated throughout.In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Beat in egg and vanilla. In a separate bowl, whisk together the tahini, honey and olive oil. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (re-roll only once). Add nut mixture and beat until combined well, about one minute.In a food processor, pulse almonds and 1/4 cup brown sugar until almonds are finely ground.Put oven racks in upper and lower thirds of oven and preheat oven to 175 °C. Cool the bars in the pan on a cooling rack for 20 minutesOnce cool, cut the bars into bite size squares.
Roll out one disk of dough into an 11-inch round between two sheets of parchment paper.GranolaIngredients3 cups rolled oats1 cup nuts, roughly chopped (pecan, almond, cashew or a combination of two)1 cup seeds (pumpkin, watermelon, sunflower)¼ cup sesame seeds10 tbsp brown sugar1 tsp ground flax seed1 tbsp fine sea salt1 tsp spice (cinnamon, nutmeg, ginger or a combination of two in 1:1 ratio)½ cup oil (coconut or olive)½ cup maple syrup or honey1 cup dried fruits (apricots, figs, blueberries, cranberries, prune or a combination of any)½ cup chocolate chips (if feeling indulgent)Method:Preheat your oven to 160°C.. Line a baking sheet with parchment paper.Transfer the mixture to the baking sheet and spread evenly.