Honey Graham Bars
Yield: About 24 bars
Cook Time: 15 minutes
If you like the taste of honey graham crackers, you will enjoy these soft and chewy bars that have the wholesome flavor of graham crackers. flavored bars. Leaning on
the healthier side, Honey Graham Bars are made with three types of flour and light doses honey and sugar, then sprinkled with coarse raw sugar on the top for a little added
sweetness and crunch. They are crumbly and chewy and mildly sweet, with a very wholesome taste. As with traditional packaged graham crackers, you can experiment with these graham bars if you'd like to add a little more sweetness or additional flavor. A simple icing made with powdered sugar mixed with a small amount water or milk can be drizzled over the tops of these bars, or you can coat them with a cinnamon-sugar mixture instead of the raw sugar before baking. These Honey Graham Bars are a great accompaniment to ice cream or yogurt or served with coffee or tea. They are also perfect served as a snack, dessert or breakfast on the run!
Recipe▼
Ingredients
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 cup oat flour (made from whole rolled oats)
- 3 1/2 tablespoons sugar
- 1/2 teaspoon baking soda
- generous pinch of salt
- 1/4 cup honey
- 2 tablespoons milk
- 1/3 cup melted butter
- 1 tablespoon coarse raw sugar (you can use white sugar, though raw is best)
Directions
In a food processor, process 1/2 cup of whole rolled oats until they reach a powdery consistency. Pour processed oats into a medium mixing bowl and add whole wheat and all purpose flour. Add sugar, soda and salt, and whisk until blended. Set aside.
In a small mixing bowl, combine melted butter, honey and milk and whisk until well-blended. Pour butter mixture into bowl of dry ingredients and stir with a fork until well-blended and thoroughly combined. Mixture will be sticky. Form mixture into a ball and wrap with some plastic wrap. Place in refrigerator for about 30 minutes.
Preheat oven to 350° F. Cut a piece of parchment paper the size of your cookie sheet and place on your work surface. Remove ball mixture from refrigerator and place on parchment paper. Roll ball into a 9-inch-wide by 1/4-inch-thick rectangle (rectangle length will be determined on its own). (Note: Though parchment paper makes this process easier, if you don't have parchment paper, simply grease cookie sheet, roll ball into rectangle, then transfer rectangle to cookie sheet.)
Transfer parchment paper to cookie sheet. Sprinkle evenly over top with raw sugar, then place in oven. Place in oven. Bake for about 15 minutes or until edges start to turn a golden brown and appear crackly. Remove from oven and allow to cool for about 5 minutes. Using a pizza cutter, cut rectangle length-wise into 3 sections (each section should be about 3 inches wide). Turn rectangle, then cut cross-wise into 1 to 1 1/2-inch bars.
Serve warm or after cooled. Store in air-tight container to keep freshness.
In a small mixing bowl, combine melted butter, honey and milk and whisk until well-blended. Pour butter mixture into bowl of dry ingredients and stir with a fork until well-blended and thoroughly combined. Mixture will be sticky. Form mixture into a ball and wrap with some plastic wrap. Place in refrigerator for about 30 minutes.
Preheat oven to 350° F. Cut a piece of parchment paper the size of your cookie sheet and place on your work surface. Remove ball mixture from refrigerator and place on parchment paper. Roll ball into a 9-inch-wide by 1/4-inch-thick rectangle (rectangle length will be determined on its own). (Note: Though parchment paper makes this process easier, if you don't have parchment paper, simply grease cookie sheet, roll ball into rectangle, then transfer rectangle to cookie sheet.)
Transfer parchment paper to cookie sheet. Sprinkle evenly over top with raw sugar, then place in oven. Place in oven. Bake for about 15 minutes or until edges start to turn a golden brown and appear crackly. Remove from oven and allow to cool for about 5 minutes. Using a pizza cutter, cut rectangle length-wise into 3 sections (each section should be about 3 inches wide). Turn rectangle, then cut cross-wise into 1 to 1 1/2-inch bars.
Serve warm or after cooled. Store in air-tight container to keep freshness.
