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KRI February 2019 Recipe of the Month

Taken from From Vegetables, With Love: Recipes and Tales from a Yogi’s Kitchen
(Revised and Expanded New Edition) by Siri-Ved Kaur Khalsa

These are great snacks and treats!

For fun variations, see filling suggestions that follow.

Yield: 16 bars

Walnut Oat Bars

  • 2 cups butter
  • 1 cup honey
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat pastry flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2½ cups rolled oats
  • 2 cups chopped walnuts

Cream butter, honey, and vanilla in mixing bowl. Add flour, baking powder, and salt and beat until smooth. Add oats and walnuts. Spread evenly in a buttered 8-inch square pan and bake at 350° for 30 minutes, or until lightly browned and still a little moist. Cool and cut into squares.

Instructions for Making Filled Bars

Try one of the delectable fillings below. Simply prepare the dough for Walnut Oat Bars as directed. Then spread half of the dough in an 8-inch square baking pan. Cover with the filling, and top with the remaining dough. Bake as directed.

Filling Variations:

Lemon Date

  • 8 ounces chopped dates
  • 3 tablespoons water
  • 1 tablespoon lemon juice

Put chopped dates, water, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until mushy.

Very Berry

  • 10 ounces frozen berries
  • ½ cup unrefined sugar
  • 2 tablespoons cornstarch mixed with ¼ cup cold water

Place frozen berries (blueberries, boysenberries, raspberries, etc.) in a medium saucepan. Add sugar and bring to boiling point. Add cornstarch mixture and cook, stirring until thickened and translucent.

Toasted Coconut

  • 2 cups toasted, shredded coconut (see page 289)
  • ¼ cup butter
  • ½ cup honey or agave nectar

Add ½ cup of coconut to bar dough, set remainder aside. Melt butter and honey in a saucepan and bring to boil. Add coconut, stir, and remove from heat.


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