I cannot believe it’s been almost a year since my last post! So many things have happened these last 12 months but the most important is that I have once again moved country! Still in Africa … but have migrated to West Africa, in a francophone country: Ivory Coast! The land of cashew nuts and cocoa! No doubt I’ll be posting recipes using these two ingredients in the near future.
I’ve been longing to bake and add new posts but with the move and all, it just wasn’t that easy. So, I know I’m settled when, I have time to get the camera out and start snapping away. To get back on track, I’ve chosen this very easy and quick, yet so delicious recipe of Raspberry Granola Bars, a recipe from my all time favorite: Ina Garten, the Barefoot Contessa. I simply adore that woman. I love everything about her, her kitchen, her herb garden, her simplistic and very flavorsome recipes. Ina, if you read me “I’m your number one fan” after Jeffrey that is 😉
If you have been following my blog then you know that I don’t always follow recipes to a T, especially regarding butter and sugar. Desserts have to be sweet but not overly sweet, so I tend to reduce the amount of sugar and it works perfectly for me.
Come on! Doesn’t it look appetizing? I’d happily munch into this… anytime of the day! A very delicious and satisfying bite, not too heavy, not too sweet, just delightful! Trust me!
I’ve made a just few modifications to the original recipe in terms of butter and topping and that’s what is really great about this recipe: you can use just about any jam, compote, chocolate paste, and any topping of your choice as long as it crumbles. If you haven’t got granola then use oats mixed with seeds and nuts. Ina’s original recipe calls for 1/2 pound of butter but in France butter sticks usually weigh 200 grams and I really cannot be bothered to open a new stick just for 25 grams. And, you know what? I didn’t notice a difference. The bars are still crumbly and buttery!
Raspberry Granola Bars
- 200 grams of butter at from temperature
- 3/4 cup of sugar
- 1 tsp of vanilla extract
- 2 1/3 cups of flour
- 1 tsp of salt (I forgot)
- 1/2 jar of good raspberry jam or whatever pleases your taste buds
- 2/3 cup granola without fruit (the fruit will simply darken and become bitter during baking so best leave them out)
- 1/4 cup of almonds or mixed nuts (I used hazelnuts and almonds)
- Preheat oven to 180˚C/ gas mark 4/350°F.
- In a bowl or an electric mixer, add the sugar and the butter and mix well.
- Add flour to the butter and sugar mixture and mix until it all comes together as a dough.
- With your hands or the back of a spoon, lightly pat 2/3 of the dough on the bottom of a baking tin. I used a 23X23 square tin and it was perfect. With your fingers push the dough outwards so as to make it cling a bit to the sides.
- Spread the jam or the filling of your choice but make sure to leave a little border or the jam will ooze out the tin.
- Mix the granola with the leftover dough and breaking it into pieces, scatter it on top of the jam and press it gently with your fingers. Sprinkle the nuts, again press into the dough and that’s it.Bake for 45 minutes or until it’s lightly colored.
Enjoy with a nice cup of tea. Bon appétit!