Source: Sunset, October 2008
- 1 cup regular rolled oats
- 1/3 cup oat bran
- 3 tablespoons flax seeds
- 1 cup whole-wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped roasted salted peanuts
- 1/2 cup dried cranberries
- 1/2 cup finely chopped dried Mission figs
- 3/4 cup natural chunky peanut butter
- 1/4 cup low-fat milk
- 1 large egg
- 1/2 cup honey
- Finely shredded zest from 1 lemon
- 1 tablespoon fresh lemon juice
- Line a 9- by 13-in. pan with plastic wrap, leaving an overhang on the 9-in. sides, and coat with cooking-oil spray. In a large bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt, peanuts, cranberries, and figs until well blended.
- In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, lemon zest, and lemon juice until well blended.
- Add flour mixture to peanut butter mixture and beat until completely blended. Scrape dough into pan and, with wet fingers or a rubber spatula, pat to fill pan completely and evenly (dough is sticky, so you may need to wash your hands a few times). Chill dough until firm, about 30 minutes.
- Meanwhile, preheat oven to 300°. Invert pan onto a work surface, lift off pan, and peel off plastic. Using a bench scraper or knife, cut straight down lengthwise through middle, then crosswise to make 16 bars, each 1 1/2 in. wide. Place bars about 1 in. apart on a baking sheet lined with parchment.
- Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.
- Make ahead: Store airtight up to 2 weeks or freeze.
adapted slightly for our family’s diet preferences
Source: Martha Stewart, Everyday Food
Course: Desserts (Breads and Muffins)
- 1/2 cup (1 stick) butter, room temperature; plus more for greasing
- 1 2/3 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup sugar
- 2 large eggs room temperature
- 1 1/2 cups mashed bananas 3-4 bananas
- 2 Tbs plain yogurt
- 1 tsp vanilla extract
- 6 oz bittersweet chocolate chopped
- Preheat oven to 350 degrees; grease a loaf pan (I use a 10″ loaf pan, but a 5×9 will work, too) with butter and set aside.
- In a medium bowl, whisk together the dry ingredients (flour through salt).
- Using a stand mixer, beat the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping down the bowl as needed. Beat in bananas, yogurt, and vanilla. Beat in the flour mixture until just combined and stir in the chocolate. Pour batter into pan. Bake until a toothpick comes out clean from the center, about 60 minutes.
- Let cool in the pan for 10 minutes, then remove and allow to finish cooling on a rack.