I had to get an oil change and went to Jiffy Lube. While I was waiting for my car, I noticed on the rack all these magazines that where about cooking. I could not believe it! Along came the Nutty Grain Bar recipe. Was my hour waiting now going to seem like heaven in the waiting area. I grabbed the Gourmet and found this recipe in the magazine. I now was on a mission because it was an older issue and would not be on the stand for me to buy. I didn’t want to tear the page because someone might see me but I debated that thought for a while. I resorted to my iPhone and started taking pictures of the page. It came out that I only needed one. Went home downloaded and printed.
Off to the grocery store I went and cooked these wonderful bars. You won’t believe there is not flour.
The Nutty Bar
6 large dates, pitted, chopped
1 cup pure maple syrup
2 tablespoons unsalted butter or virgin coconut oil
2 cups old-fashioned oats
½ cup raw almonds, hazelnuts, pecans, walnuts, or cashews
½ cup shelled pumpkin seeds (pepitas)
½ cup shelled sunflower seeds
2 tablespoons amaranth
½ teaspoon kosher salt
Preheat oven to 350°. Lightly coat an 8½x4” loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides; spray parchment.
Bring dates and maple syrup to a boil in a small saucepan, reduce heat to medium-high, and boil, stirring often, until dates are very soft and maple syrup is slightly reduced, 8–10 minutes. Remove date mixture from heat and stir in butter until it is melted.
Mash dates with a potato masher or fork until as smooth as possible. (If you have an immersion blender, it will work, too.) You should have about 1 cup. Toss oats, almonds, pumpkin seeds, sunflower seeds, amaranth, and salt in a large bowl. Mix in date mixture until evenly coated. Scrape half of oat mixture into prepared pan and press very firmly and evenly with a rubber spatula to compress it as much as possible.
Add remaining oat mixture and press until very tightly packed into pan Bake, tenting with foil if browning too quickly, until loaf is darkened in color and firm around the edges, and center gives just slightly when pressed, 45–50 minutes.
Transfer pan to a wire rack and let loaf cool in pan before turning out (it can even sit overnight). Cut into ½”-thick slices with a serrated knife. For crisp bars, lay slices on a baking sheet and bake at 350° until golden brown, 8–10 minutes, or toast as desired in a toaster oven.