1 large egg
2/3 cup honey
¼ cup oil
1 teaspoon vanilla and ½ teaspoon almond extract
Preheat oven to 350 degrees. In a large bowl, stir together oats, almond flour, flax seeds, walnuts, sunflower seeds, blueberries, cranberries, coconut, cinnamon, salt and allspice.
In a separate bowl, lightly beat the egg and stir in the honey, oil, vanilla extract and almond extract. Add wet ingredients to dry ingredients and stir until everything is moist. Divide mixture among 12 medium muffin cups and pack down tightly. Bake until the edges begin to brown, about 20 minutes. Let cool for several minutes before unmolding.
This recipe is from "Muffin Tin Chef," by Matt Kadey (Ulysses Press, $15.95).
Cinnamon and berry granola bars
Makes 12 bars
7 tablespoons butter, plus extra for greasing
7 cups steel-cut oatmeal
¾ cup sunflower seeds
1/3 cup sesame seeds
½ cup chopped walnuts
3 tablespoons honey
¾ cup light brown sugar
1 teaspoon ground cinnamon
¾ cup dried cranberries, cherries and/or blueberries
Preheat the oven to 325 degrees. Butter and line the base of a 7-by-10-inch pan. Mix the oats, seeds and nuts in a roasting tin and toast them in the oven for 5 to 10 minutes. Meanwhile, put the butter, honey and sugar in a saucepan and stir until the butter has melted. Add the oat mixture, cinnamon and dried fruit and mix until the oats are well coated.
Tip the mixture into the tin, press down lightly and bake in the oven for 30 minutes. Leave to cool in the tin, then carefully remove and cut into 12 bars.
Note: You can use any dried berries you wish. Vanilla extract can be substituted for the cinnamon.
This recipe is from "Clodagh's Kitchen Diaries: Delicious Recipes Throughout the Year," by Clodagh McKenna (Kyle Books, $27.95).
Apricot, pistachio and almond flapjacks
Makes 24 flapjacks
5 cups old-fashioned oatmeal
¾ cup dried apricots, roughly chopped
1½ ounces mixed seed (sesame, pumpkin, sunflower)
½ cup whole almonds, roughly chopped
½ cup whole pistachios, roughly chopped
1/3 cup plus 2 tablespoons butter, plus extra for greasing
2 heaping tablespoons tahini
3 heaping tablespoons golden syrup
¼ cup granulated sugar
Preheat the oven to 325 degrees. Combine the dry ingredients except the sugar in a mixing bowl and set aside. Add the butter, tahini, syrup and sugar to a pan on a low heat. Stir to melt the butter and sugar, then add to the mixing bowl. Turn well to mix the two. Grease an ovenproof dish or baking tray and turn the mixture into it, pressing down firmly. Bake for 25 minutes until dark golden brown. Remove and slice straight away -- the flapjacks will firm up as they cool.
Notes: Lyle's Golden Syrup can be found in some supermarkets. Honey can be used instead.
This recipe is from "Kitchen & Co.: Colorful Home Cooking Through the Seasons," by Rosie French and Ellie Grace (Kyle Books, $22.95).