Thursday, May 13, 2021

Mango Macadamia Breakfast Bars

 


I love cookies for breakfast.   

Now I’m not talking about chocolate-chip or sugar cookies, but the type that feels somewhat healthy, such as oatmeal cookies and fig bars. With yogurt or a cheese stick on the side for protein and maybe a piece of fruit (usually a banana), I feel satisfied and ready to start the day. 

When I came across Jamie Oliver’s Buddy’s Flapjack Biscuits video, I was intrigued. Of course, to me, flapjacks mean pancakes—in other words, breakfast.  However, in the United Kingdom, a flapjack is a baked bar made with oatmeal, and biscuit means cookies.

It still sounds like breakfast to me! 

The recipe was straightforward, calling for 100 grams of every ingredient. And the list was short—unsalted butter, oatmeal, self-rising flour, golden syrup, and a mix of dried fruit and nuts. Once measured, everything goes into the food processor, where it whizzed together to make the dough.

Are you using a food scale yet? Seriously, measuring with the scale is not only more accurate but also easy. No need for measuring cups! I was inspired to buy one after watching many episodes of The Great British Baking Show. Mine is from Oxo, and I love it.  



This recipe came along at the right time since I wanted to try baking with self-rising flour, which is flour with baking powder and salt already mixed in. Many old recipes call for it, especially one from the South and several UK recipes.  (I use the Hudson Cream brand milled in Kansas.)






I also had Lyles Golden Syrup, also known as light or golden treacle in the UK. In Jamie Oliver’s original recipe, he suggests substituting honey, maple syrup, or sugar. I would go with honey since the consistency is very much like golden syrup. (I get my golden syrup on Amazon.) 



You can use whatever mixture of nuts and dried fruit you like, as long as the combo comes to 100 grams. My first attempt at the recipe had hazelnuts, peanuts, and walnuts combined with dried blueberries and cherries. They tasted great! 


However, my heart was craving something tropical. Last year was the first in a long time where I didn’t take a trip to an island destination, and I was missing the beaches in Hawaii, the Caribbean, and Key West. Then I remembered enjoying the Anahola Granola Bars in Kauai, especially those with bits of mango and ginger. 

Which is how this recipe combination was born. I used macadamia nuts, dried mango, and a bit of crystallized ginger in the mix. Next time, I may add a bit of coconut, too. 




These bars are crumbly and not too sweet, which makes them perfect for breakfast. I also like to crumble one on top of yogurt or munch on one to appease any hunger pangs in the afternoon.












Yield: Makes 16 bars
Author: Linda Ditch
Mango Ginger Breakfast Bars

Mango Ginger Breakfast Bars

Based on the recipe for Buddy's Flapjack Biscuits from Jamie Oliver, these bars are perfect for breakfast or an anytime snack. You can use whatever dried fruits and nuts you prefer to make your own favorite flavor combo.

Ingredients

  • 100 grams unsalted butter, at room temperature
  • 100 grams old-fashioned oatmeal
  • 100 grams self-rising flour
  • 100 grams mixed macadamia nuts (50g), dried mango (40-45g), and crystallized ginger (5-10g)
  • 100 grams golden syrup or honey

Instructions

  1. Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper sprayed with non-stick cooking spray. Set aside.
  2. Put all of the ingredients into a food processor and pulse until the mixture comes together into a dough. Press the dough into the prepared pan to make an even layer. Bake for 15 to 20 minutes until golden brown.
  3. When you remove the pan from the oven, cut it into 16 bars while still warm. Then allow the bars to cool in the pan for 5 minutes. Next, lift the bars out of the pan with the parchment paper and place them onto a wire rack to finish cooling. Store in an air-tight container.
Created using The Recipes Generator

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