Pistachio-Prune Oat Bars -Savory Cornbread

1: Savory Cornbread

Prep Time: 20 minutes; Cook Time: 25-30 minutes Serving Size: 112 g; Serves: 8; Calories: 265


• 1 1/3 cups almond flour • 1 1/3 cups cornmeal • 1 cup buttermilk • 1 tablespoon baking powder • 1 teaspoon kosher salt • 1/2 cup whole milk • 2 tablespoons sugar • 3 large eggs, beaten to blend • 3 tablespoons unsalted butter, melted, cooled, plus more for baking dish • 3/4 teaspoon baking soda
1. Preheat the oven to 350F. Butter an 8×8-inch baking dish.
2. Whisk the flour with the cornmeal, baking powder, sugar substitute, baking soda, and salt inside a large-sized bowl.
3. In a medium-sized bowl, whisk the eggs with the milk and the buttermilk.
4. Whisk the egg mix into the dry ingredients mix until just combined; the batter will be slightly lumpy. Mix in 3 tablespoons of butter.
5. Scrape the batter into the prepared baking dish; bake for about 25 to 30 minutes or till a toothpick come out clean when inserted in the center.
6. Serve with fruit compote, jam, honey, and maple syrup.

Notes: Make this dish ahead of time; just wrap tightly and freeze.

This unsweetened cornbread is already delicious as is. If you want to sweeten, just drizzle a bit of maple syrup, molasses, or honey over the top of the bread as soon as it comes out of the oven. The sweeteners will sink into the bread as it cools, making the cornbread even more moist.


2: Zucchini-Oat Bread

Prep Time: 30 minutes; Cook Time: 70-80 minutes Serving Size: 92 g; Serves: 16; Calories: 329


• 3 large eggs • 3 cups almond flour • 3 1/2 cups zucchini, coarsely grated • 1/4 teaspoon freshly grated nutmeg • 1/2 teaspoon baking powder • 1/2 cup light brown sugar • 1 teaspoon ground cinnamon • 1 teaspoon baking soda • 1 tablespoon vanilla extract • 1 cup vegetable oil • 1 1/4 cups old-fashioned rolled oats, divided • 1 1/4 cups granulated sugar • 1 1/2 teaspoons kosher salt • 3 tablespoons raw sugar • 1 cup walnuts, optional • Nonstick vegetable oil spray
1. Preheat the oven to 350F. Grease to pieces 4 1/2 x 8 1/2-inch loaf pans with nonstick spray and then line with parchment paper, leaving a generous overhang on the long sides.
2. If using walnuts, spread them in a rimmed baking sheet; toast for about 8-10 minutes until fragrant or until slightly darkened. Let cool and then coarsely chop.
3. Inside a large-sized bowl, whisk the eggs with the brown sugar substitute, granulated sugar substitute, and vanilla until smooth.
4. In a different large-sized bowl, whisk the flour with the baking powder, baking soda, cinnamon, salt, and nutmeg just to combine.
5. Make a well in the center of the dry ingredients mix. Add the egg mix and with a fork, slowly incorporate with the dry ingredients; the batter will look dry.
6. Fold the zucchini, the walnuts, and 1 cup of the oats into the batter. Scrape the batter into the prepared pans.
7. In a small sized bowl, toss the remaining oats with the raw sugar substitute; sprinkle the oat-sugar mix over the batter; bake for about 70 to 80 minutes or till a tester come out clean when inserted in the center.
8. Transfer the pans onto wire rack; let the bread cool for 30 minutes in pan. Turn the bread out onto the wire racks and then let cool completely.

Notes: You can bake these ahead of time, wrap tightly, and store for about 4 days at room temperature.


3. Pistachio-Prune Oat Bars

Prep Time: 20 minutes; Cook Time: 20-25 minutes Serving Size: 51 g; Serves: 12; Calories: 166


• 1 1/2 cups oats, old-fashioned • 1 cup dried figs, chopped • 1 cup prunes, chopped • 1 tablespoon orange juice, fresh • 1/2 teaspoon orange zest, finely grated • 1/2 vanilla bean, split lengthwise • 2 tablespoons coconut oil • 3 tablespoons plus 1 cup pistachios • 3/4teaspoon kosher salt • Nonstick vegetable oil spray
1. Preheat the oven to 200F. Lightly grease an 8×8-inch baking pan with vegetable oil spray and then line with parchment paper, leaving a generous overhang on all sides.
2. Inside a large-sized skillet, heat the coconut oil on medium heat. Add the oats, cook, stirring frequently, for about 4 minutes or till golden brown. Transfer to a plate and let cool.
3. Meanwhile, put 3 tablespoons pistachios into a food processor, process until finely ground and then transfer into a small-sized bowl.
4. Scrape the vanilla bean seeds into the food processor. Add the prunes, figs, 1/2 cup pistachios, orange juice, orange zest, and 2 tablespoons water; process till smooth. Transfer the mix into a medium-sized bowl.
5. Coarsely chop the remaining 1/2 cup pistachios; add into the medium-sized bowl. Add the oats; mix well. Firmly press the mix into the prepared baking pan and then sprinkle with the ground pistachios, pressing to adhere. Bake for about 20-25 minutes or till no longer sticky; let cool and then cut into bars.

Notes: Make these bars ahead of time and store in airtight containers for up to 2 weeks at room temperature.

Be the first to comment

Leave a Reply

Your email address will not be published.