Apricot Bars

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Recently, one of my favorite humans came to visit me—my cousin Bret and I have had a special bond, since I was a wee little one, so it was a delight to have him visit. We walked all over Berlin, going to Christmas markets and eating our way through the city. Dreamy, right? He was jonesing for our Grandma King’s Apricot Bars, so I asked my mom for the recipe and whipped them up really quick. Now, there is some doubt cast on whether this is the right recipe or not, but regardless I’m sticking with this one, because it’s on point! This recipe is super easy and cinchy to alter since it’s so basic. I changed out 2 oz. of the apricots and used candied ginger for a holiday twist, and a drizzle of glaze for an added touch.

Ingredients

Apricot Filling
8 ounces dried apricots (I did 6oz. apricots, and 2oz. candied ginger)
1/2 cup white sugar
2 tablespoons lemon juice
water to cover

Base Ingredients
1 cup all-purpose flour
1 cup old fashioned rolled oats
1 cup packed brown sugar
pinch of salt
1/2 cup butter, browned

Directions

Preheat oven to 350 degrees F (180 degrees C).

Coarsely chop apricots (and ginger pieces, if using) and place in small saucepan. Add lemon juice, and white sugar. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft and the liquid cooks down and is glossy.

Mix flour, oatmeal, pinch of salt, and brown sugar together. Melt butter until browned and stir into flour mixture. Put 3/4 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.

Bake for about 35 minutes.

Note: You could easily switch the fruit to anything your little heart desires—Or top with a glaze and add slivered almonds or pecans. This is a really versatile, easy recipe!

Supergood Superfood Breakfast Bowl

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Does anyone else in the room feel like they need a bit of a detox this time of year with all the delicious and rich foods around? Or at least a fighting chance to start the day right in the morning? I clearly have a penchant for breakfast foods and grains, so I’m sharing another recipe that I make often. I am the type to get hungry every two hours, but this breakfast keeps me full all morning and—bonus—zero guilt!

This recipe is for one bowl, so obviously scale up as needed.

Start with:
1/4 cup pearl barley (or steel cut oats, but they don’t have those in Berlin)
1 tablespoon quinoa (red, white, black—whichever you prefer)
1 1/2 cup boiling water

Cook for about 15 minutes on the lowest heat until water is almost absorbed and grains are getting soft.

Add:
3-4 dates, chopped
3-4 dried apricots, chopped
1/2 tablespoon chia seed
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds (pepitas)
1 tablespoon dried cranberries
1 tablespoon golden raisins
1 tablespoon slivered or sliced almonds
dash cinnamon
smaller dash nutmeg
splash of maple syrup
(I just throw these in willy-nilly, but I’m trying to use measurements for recipe purposes, so feel free to play with proportions and ingredients)

Cook together another 5 minutes or so until desired consistency. Top with toasted coconut chips and a large helping of feeling REAL good about yourself.