hese Fruit and Nut Bars
are decidedly different from the other bars and squares on the site. Crisp and
crunchy in texture, they are full of dried fruits (cherries, dates, and
apricots) and nuts (walnuts, almonds, pecans, or hazelnuts), that are held
together with a batter that contains no butter or oil. These would make a healthy to-go
breakfast, or would be perfect to take along on your next picnic or hike. The added bonus is that they will keep for
several weeks when stored in the refrigerator.
Dried fruits have come a long way in recent years in both availability and
quality. We are no longer limited to just dried dates and raisins. Today we
are offered apricots, apples, pears, cherries,
cranberries, strawberries, and even blueberries and raspberries. But there are a few things to keep in mind when buying dried
fruits. First, try to buy in bulk from a grocery store or natural food
store that has a high turnover. Not only will the fruit be fresher, but you
can see, smell, feel, and often taste the fruit to make sure it is
fresh and of high quality. Pre-packaged fruit can also be excellent but it
is harder to tell the quality of the fruit through the plastic bag. Make
sure to check the expiration date on the bag. Always
look for dried fruit that is plump, moist, and has good color. Never buy
fruit that is dried out or moldy. There is a debate about whether to
buy 'sulphured' or 'unsulphured' dried fruits. Some like to buy 'sulphured'
which means that it has been treated with a sulphur dioxide solution. This
preserves the fruit's bright color and makes the fruit very soft and moist. The downside is
that some people can taste the preservative while others are allergic. Of
course, 'unsulphured' means it has not been treated before it is dried and
some say the flavor of untreated dried fruits is far superior. The downside is
that the fruit's color may be slightly faded looking, especially
dried fruits (like apples, pears, and bananas) that oxidize
quickly.
Preheat oven to 325 degrees F (160
degrees C) and place the rack in the center of the oven. Have
ready an 8 x 8 inch (20 x 20
cm) square baking pan that has been lined across the bottom and up the two
opposite sides with aluminum foil. Set aside.
In a large bowl,
whisk together the flour, baking soda, baking powder and salt. Stir in the brown
sugar, walnuts, and dried fruit. Use your fingers to make sure that all the
fruit and nuts have been coated with the flour mixture.
In a separate
bowl, beat (with a wire whisk or hand mixer) the egg and vanilla until light
colored and thick (this will take several minutes). Add the egg mixture to the
fruit and nut mixture and mix until all the fruit and nut pieces are coated with
the batter. Spread into the prepared pan, pressing to even it out.
Bake for about 35
to 40 minutes, or until the batter is golden brown and has pulled away from the
sides of the pan. Remove from oven and place on a wire rack to cool. When
cooled, lift the bars from the pan by the edges of the aluminum foil. Use a
sharp knife to cut into 16 squares.
Can be stored for
about 10 days at room temperature or longer if refrigerated.
Makes 16 - 2 inch
(5 cm) squares.
Source:
Bloom, Carole. 'The
Essential Baker'. John Wiley & Sons, Inc. New Jersey: 2007.
Daley, Regan. 'In
the Sweet Kitchen'. Random House Canada. Toronto: 2000.
Medrich, Alice. 'Cookies
and Brownies'. Warner Books, Inc. New York: 1999.
Shere, Lindsey
Remolif. 'Chez Panisse Desserts'. Random House. New York: 1985.
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