Satisfy that sweet tooth

Easy recipe
Ingredients:

• 100 gm rolled oats
• 20 gm oat flour
• 100 gm cranberries
• 45 gm chopped almonds
• 45 gm chopped hazelnuts
• 105 gm sunflower seed
• ½ tsp fine sea salt
• ¼ tsp ground cinnamon
• 65 gm tahini
• 50 gm olive oil
• 85 gm honey

Method:

• Preheat oven to 176°C. Line a baking tray with parchment paper.
• Stir together all the dry ingredients including fruits and nuts. In a separate bowl, whisk together the tahini, honey and olive oil. Toss the wet ingredients with dry ingredients until the mixture is crumbly.
• Spread it in the pan so it takes the shape of the pan and press it down firmly. Bake the bars for 30 to 40 minutes. Cool the bars in the pan on a cooling rack for 20 minutes
• Once cool, cut the bars into bite size squares. If bars are crumbly, chill in the fridge and then cut them cold.

Granola
Ingredients

• 3 cups rolled oats
• 1 cup nuts, roughly chopped (pecan, almond, cashew or a combination of two)
• 1 cup seeds (pumpkin, watermelon, sunflower)
• ¼ cup sesame seeds
• 10 tbsp brown sugar
• 1 tsp ground flax seed
• 1 tbsp fine sea salt
• 1 tsp spice (cinnamon, nutmeg, ginger or a combination of two in 1:1 ratio)
• ½ cup oil (coconut or olive)
• ½ cup maple syrup or honey
• 1 cup dried fruits (apricots, figs, blueberries, cranberries, prune or a combination of any)
• ½ cup chocolate chips (if feeling indulgent)

Method:

• Preheat your oven to 160°C. Line a baking sheet with parchment paper.
• In a big bowl, mix in all the dry ingredients except the dry fruits. Make sure the salt and spice is incorporated throughout.
• Add the wet ingredients to the bowl and mix everything again until the oat mixture is completely coated.
• Transfer the mixture to the baking sheet and spread evenly.
• Bake for 50 minutes, stirring every 20 minutes to ensure even baking until golden brown.
• Pull the granola out and let it cool till it hardens without stirring to ensure clusters.

Break it up with a large spoon. Add the dry fruit and chocolate (if using) and mix well. Transfer it to an airtight container, keeps well for three months. Store it in the refrigerator for a longer shelf life.

Linzer cookies with jam
Ingredients

• 3 oz almonds
• ½cup packed brown sugar
• 2 ½cups all-purpose flour
• ½teaspoon baking powder
• ½ teaspoon fine sea salt
• ¼ teaspoon cinnamon
• 1 cup unsalted butter, softened
• 1 large egg
• 1  teaspoon vanilla extract
• ½  teaspoon almond extract
• 1 12-oz jar jam (raspberry, strawberry or plum)

Method:

• Put oven rack in middle position and preheat oven to 175 °C.
• Toast almonds in a  baking pan for about six-seven minutes and then cool to room temperature.
• In a food processor, pulse almonds and 1/4 cup brown sugar until almonds are finely ground.
• In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
• Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer until pale and fluffy, about three-four minutes. Add nut mixture and beat until combined well, about one minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
• With floured hands, form dough into two balls and flatten each into a five-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least two hours.
• Put oven racks in upper and lower thirds of oven and preheat oven to 175 °C.
• Roll out one disk of dough into an 11-inch round between two sheets of parchment paper. If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to two ungreased large baking sheets, arranging about one inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (re-roll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer to racks to cool completely. Make more cookies from second disk.
• Spread about one teaspoon jam on flat side of one solid cookie and sandwich jam with flat side of one windowed cookie. Sandwich remaining cookies in same manner.