Baking recipes
Scroll through our posts below to try all sorts of delicious baking recipes from our instagram baking videos. New baking videos are posted the first week of each month on Instagram and Facebook.
To easily find one of our recipes type below:
Giant Lemon Cheesecake Mousse Cream Egg!
Easter is almost here and that means Cream Eggs! So lets make a GIANT cream egg!!! You can definitely make this mousse in a glass or serving dish, but I am making it in a giant egg so I can crack it open! Yay! dessert and a show!
pre-smashing!
Lemon Curd
Yield: about 2 cups
1/2 cup Lemon Juice
1/2 cup Sugar
3 Eggs
1/2 cup Butter, cubed
In a pot bring your lemon juice to a boil on the stove.
which together your eggs and sugar in a bowl, set to the side.
Slowly pour the hot lemon juice into the eggs while constantly whisking until about 75% of your lemon juice has been whisked in.
Pour the egg mixture back into the pot and over a low-med heat on the stove, constantly stirring until the mixture begins to thicken.
Take off heat and then stir in the butter until melted.
Pour your lemon curd into a bowl and let chill in the fridge.
Lemon Cheesecake Mousse
Yield: about 4-5 cups
1 cup Lemon Curd
8 oz. Cream Cheese (1 cup), softened
1/4 teaspoon Salt
1 cup Whipped Cream
2/3 cup Icing Sugar
Whip your cream to medium peaks, set aside in the fridge.
in a mixer whip up your cream cheese and salt until soft.
Add your lemon curd to the cream cheese and using a whisk in the mixer, whip up until fluffy.
Add your icing sugar to the cream cheese mix, and whip until fluffy.
Using a spatula, fold your whipped cream into the cream cheese mix in 2-3 additions, folding as gently as possible to not deflate your mousse.
Pour into moulds or glasses!
Giant Egg Method
Yield: 1 giant egg!
You will need a giant easter egg that opens up to use as a mould
1 package of Candy Melts (I used white, but you can use any colour
Lemon Curd (just the leftovers from your mousse is perfect)
Lemon Cheesecake Mousse
Sprinkles and candies to decorate your egg
Line your easter egg with saran wrap on the inside of the egg, pressed as smoothly as possible against the sides and letting the excess go over the edge so you have something to grab onto when you want to pop out the egg shell from the mould.
Melt your candy melts in the microwave doing just 10 second intervals so you don’t burn the candy, you can also do this on a double boiler.
Once you candy melts are completely melted, using a small spatula or a spoon, brush the candy melts onto the saran wrap, it’s easiest to do a few layers, so brush your layer on, pop it in the fridge or freezer, once it’s hardened add another layer until your “shell” is thick enough that you can pop it out of the mould and it will stand on it’s own. I did 2 thick layers.
Fill your egg shells with the lemon cheesecake mousse, smoothing out the top so it is not higher than the edges.
In the centre of the mousse, scoop out an egg sized hole on both sides of the egg, as a yolk would be on a real egg.
Fill the hole with lemon curd.
Freeze your eggs until firm, I let them freeze overnight.
Once frozen, pop your eggs out of the moulds and remove the saran wrap.
Using a sharp knife, trim the edges until they are flat and the two halves will fit together.
Heat up your remaining candy melts and place them into a piping bag if you have one.
Pipe the candy melts around the edges and glue the two halves together, then smooth any candy melts that squished out with your finger.
Now using your candy melts as glue, decorate your egg using sprinkles and candies.
Your beautiful egg is not ready to go! Let it sit in the fridge for at least 4 hours so the mousse thaws and isn’t frozen!
Happy Easter!
Puff Pastry with a side of Sausage Rolls!
Puff pastry is a super delicious flaky pastry dough with hundreds of buttery layers! Perfect for making sausage rolls! The puff pastry we are making is the SLIGHTLY faster “quick puff” or “rough puff” which is a little easier! Yay!
Look at those flaky layers of puff pastry in our sausage roll!
Puff Pastry
Yield: about 1 pound of puff pastry dough - good for 12 large sausage rolls, or 2 tart tatins!
Preheat your oven to 425*F once you are ready to bake your puff pastry
1 3/4 cup Flour
1 cup Butter, cold - cut into large cubes
1 teaspoon Salt
1/2 cup Water, cold
In a bowl mix together the flour, salt and cold butter, rubbing the butter into the flour but leaving large nickel sized chunks - we want to keep lots of big butter chunks so we can roll them into layers on our next steps!
Pour the cold water into the flour mixture and stir it together until it can be pressed into a ball. You might need to add a little more or less water depending on how your dough is working! I like to dump the dough out onto my counter and press it together into a rectangle shape, then saran wrap it and place in the fridge for 30 minutes.
Once your dough has rested, roll your dough out into a large rectangle, then fold it into 3rds like a brochure, so the bottom one third of the dough folded up, then the top one third folded down on top of it. This is called a “3 fold”
Roll out your folded dough and repeat the 3 fold again, then wrap in saran wrap and put in the fridge for 30 minutes.
Once chilled, you will repeat the 3 fold 2 more times, then wrap and put in the fridge for 30 minutes.
Now your puff pastry is ready to go! You can store it in the fridge or in the freezer. I cut my puff pastry in half, used one, and popped the other into the freezer for another time!
Sausage Rolls
Yield: 6 large ~3” long rolls
Preheat oven to 425*F
1/2 batch of Puff Pastry
2 Sausages (I used Spulumbos Chicken Apple Sausages but use your favourite!)
2 teaspoons Dijon Mustard
Egg wash (one egg with a pinch of salt and sugar wicked together)
Roll your puff dough out into a long rectangle about 18” long and 5” wide.
Using a sharp knife cut slits down both sides of your puff dough about 3/8” wide and about 1.5” long on each side leaving a 2” wide UNCUT section in the middle, this is where the sausage is going to go.
Smear a little mustard down the middle of your dough where you didn’t cut and then scoop your sausage down the middle from top to bottom, but not going on top of the cut strips on either side.
Starting at the top you will grab one of the cut strips and pull it across the sausage towards the other side, then grab the top strip from the alternate side and pull it across in the other direction so the strips are criss-crossing. Continue down the entire strip of sausage and pinch them together at the bottom.
Using a sharp knife cut the sausage roll into 3” long pieces, or whoever she you would like!
Place your sausage rolls onto a lined baking tray, then paint the tops with egg wash.
Bake in the oven for 25-35 minutes or until golden brown and the sausage is fully cooked through.
Eat!
Strawberry Cheesecake Babka!
Remember that cinnamon swirl bread you would get as a treat when you were little? Well imagine that, but a million times more delicious! You can fill your babka with all sorts of different fillings, if you want to make it with a cinnamon bun filling you can get that cinnamon swirl bread flavour, the most common flavour is chocolate, but today we are making STRAWBERRY CHEESECAKE! For that we are filling a rich brioche dough with a cheesecake layer, as well as strawberry jam.
So fluffy and buttery!
Strawberry Cheesecake Babka
Yield: 1 loaf (8”x4” loaf pan or an 8” round cake pan)
Once dough is on it’s final proof in the loaf pan, Preheat the oven to 350*F
Brioche Dough:
2 1/4 cup Flour
2 teaspoons Yeast
3 Tablespoons Sugar
1 teaspoon Salt
3 Eggs, room temperature
1/3 cup Milk, warm
2/3 cup Butter, soft
Cheesecake Filling:
1/2 cup Cream Cheese (4 oz.), soft
pinch Salt
2 Tablespoons Sugar
1 Tablespoon Sour cream
1/4-1/2 cup Strawberry jam (or whatever flavour you like!)
Glaze (optional):
1 Tablespoon Apricot Jam
2 teaspoons Water
In the bowl of your mixer stir together the brioche dry ingredients - flour, yeast, salt and sugar
Add the eggs and milk to your dry ingredients, then mix with a dough hook for about 6 minutes, or until the dough no longer sticks to the sides of the bowl, and is in a ball around the hook.
Now with the mixer running, slowly add the soft butter about 1 tablespoon at a time. toss in one small piece of butter, then let it knead into the dough before adding another piece. This will take about 10 minutes to do, to get the butter incorporated, ending with a sticky soft dough.
Plop the dough into a greased bowl and let it proof at room temperature for 1-2 hours or until doubled.
While the dough is proofing, stir together all your cheesecake filling ingredients except for the jam. Then set to the side at room temperature.
Once dough has relaxed pop it onto a floured counter and roll into a large rectangle about 10”x15”
Smear your cheesecake filling on top of the rectangle leaving about 1” of dough without filling on the top edge.
Next smear on your strawberry jam on top of the cheesecake layer.
Now roll your dough up like a cinnamon bun. Once you have rolled up the entire dough, pinch together the top edge.
Using a large sharp knife slice the log right down the middle so you end up with two long wormies of dough.
Now grab one log and lift it over the other log and then continue until you have a “rope” sort of braid looking log of dough. Try to keep the cut side of each log facing the top so we can see all the exposed layers from the top. Pinch together the ends.
Now place your dough into a greased loaf or cake pan. This is a little messy, but just do your best to get it all in there!
Cover with saran wrap and let your dough proof at room temperature for 1-2 hours or until doubled.
Preheat your oven to 350*F
Once you bread is proofed, remove the saran wrap and pop into the oven for 40-60 minutes, or until golden brown and a toothpick comes out clean when stabbed into it.
When your loaf comes out of the oven you can paint the top with a little bit of apricot jam thinned out with warm water. This isn’t necessary, but add a little shine!
Now enjoy!
Date Bars, some call them "Matrimonial Slice" but you know commitment issues...we're just DATING!
Sometimes I am a 100 year old women, why? BECAUSE I LOVE DATE BARS! They are buttery, soft, crunchy, cinnamon-y, and sweet! Plus, they are made of dried fruit and oats, so as far as I’m concerned they are a breakfast food. If you aren’t into the dates, you can also replace the date filling with the apple pie filling we made for our turnovers a few days ago, just double the apple filling recipe so you use 2 apples!
Date Bars for when your not allowed to go on dates to bars.
Date Bars
Yield: one 8”x8” pan or something of a similar size
Preheat your oven to 350*F
Date Filling:
2 1/2 cups roughly chopping Dried Dates (about one pound)
1 cup Water
1 Tablespoon Lemon Juice
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 Tablespoon Butter
1 Tablespoon Grand Marnier (optional)
Streusel:
3/4 cup Butter, soft
1 cup Brown Sugar
1 1/4 cup Flour
1 1/4 cup Oats
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1 teaspoon Cinnamon
In a small pot over medium heat cook your dates, water, lemon juice, baking soda, salt and butter until it thickens and forms a puree type mixture. Remove from heat. (If your don’t want any larger date chunks you can puree this mixture in a food processor, but I like the texture so I just leave it as is!)
Add the Grand Marnier if using, then set to the side.
In a large bowl combine all the Streusel ingredients and rub them together with your hands until they are combined.
In a greased and lined 8”x8” pan pour about 2/3 of your streusel mixture and press into the bottom of the pan to form a crust.
Pour all of your date filling on top of the base crust and smooth it out evenly making sure to cover the entire base.
Now take the last 1/3 of streusel and crumble it on top of the date layer.
Bake in a preheated 350*F oven for about 25-35 minutes or until just starting to turn golden brown on the edges.
Let cool, then slice and eat! Or add to your tray of dainties if you are having a fancy team party like I wish I was having right now!
Semifreddo - like ice cream without needing an ice cream maker!
I have a tiny freezer, like literally the freezer on top of my not very large fridge, not ideal for freezing an ice cream maker, but PERFECT for freezing a semifreddo! A semifreddo is a frozen dessert that is made with whipped up cream and eggs to incorporate the air instead of churning it in an ice cream maker. It’s just as delicious as ice cream and saves you from needing a whole machine, which is a win win in my books! You can flavour your semifreddo with whatever you have on hand, or just leave it plain. I used banana, chocolate and frangelico liqueur but you can use anything! Smashed up berries, any type of liqueur, any type of chocolate, even a little cocoa powder would be good!
Just a scoop of semifreddo!
Semifreddo
Yield: 1 loaf pan (8”x3”) or whatever you got! You can even put it into a larger tupperware container with a lid
You will need a freezer for this one, but no oven required!
3 Eggs
1/3 cup Sugar
1/4 teaspoon Salt
1 1/2 cups whipping cream
Flavouring: I used 1 Tablespoon of Frangelico (hazelnut) liqueur, one banana, smashed up, and 1/4 cup dark chocolate, melted. Whatever flavour you decide, you will need about 1/4 cup of that, for example, if you want strawberry, smash up 1/4 cup of strawberries (fresh or frozen will work)
Whip up your cream until they form soft peaks, you want the cream to be a bit floppy still. Place in the fridge while you work on the eggs.
Over a pot of lightly simmering water place a bowl with your eggs, sugar, salt and any liqueur if you are adding liqueur. The bowl should not be touching the water, we are just trying to steam the bottom of the bowl.
Now using a whisk, constantly whisk the egg mixture until it becomes light, fluffy and when you rub it between your fingers you don’t feel any grains of sugar. This is cooking our eggs and melting the sugar in so that it’s safe for everyone to eat.
Remove your egg mixture from the hot water.
Next we will take about 1/3 of our whipped cream and gently fold it into the egg mixture. Once it’s almost fully mixed in, add another 1/3 of cream and continue folding, and then add the final 1/3 of cream until all of it has been combined.
If you are doing a single flavour for your semifreddo fold that into your batter now. I did two flavours, so I divided my batter in half, in one bowl I gently folded in 1 smashed banana, and in the other bowl I folded in 1/4 cup melted dark chocolate.
Now grab your loaf pan and line it completely with saran wrap, making sure there are some bits hanging over the sides so you can pull it out after it’s frozen.
Next pour your batter into the lined loaf tin, I alternated layers of banana and chocolate, then swirled them together by running a butterknife throughout it, but you can spoon them in, or layer them with fresh berries or cookies in the middle, this dessert is something that you can slice and plate, so imagine what your slice would look like when you layer it.
Then you pop your semifreddo into the freezer overnight or longer!
Once your semifreddo is nice and hardened you can pop it out of the pan by tugging on the saran wrap that was hanging over, then flip it onto a cutting board and slice. Beautiful! You can also just spoon it into your mouth, no slicing required! Yummmmmmm!
Bagels...the HOLE-iest bread in town!
Bagels…cream cheese…what better combo is out there!? It’s not very often you get to eat a bagel straight from the oven, at least not in my world, but boy are they delicious! Like most of my bread recipes, this is a whole day affair, but most of that is just waiting around. Perfect for quarantine! You can also start them the day before, then finish them the next day if you are on the ball! Imagine having your friends over for Sunday brunch, just showing off your new found bread skills with freshly made bagels! How impressive! Can’t wait until we can actually have brunch with friends again…one day!
Freshly made BAGELS!
Bagels
Yield: 6 regular sized bagels
Once you get to the boiling stage of the recipe, preheat that oven to 450*F
Sponge:
1 cup room temperature water
1 1/4 teaspoon Yeast (instant or whatever you got!)
1 1/2 cups Flour
Dough:
1 1/2 cups Flour
1 1/2 teaspoon salt
1 Tablespoon Honey (or molasses if you got it!)
Boiling Mixture:
Approximately 2.5 Litres of water
1/4 cup Brown Sugar (or Honey)
1 teaspoon Baking Soda
Egg Wash:
1 egg
pinch of sugar
pinch of salt
Toppings:
I used poppyseeds, but you can use anything! Sesame seeds, dried herbs, everything bagel spice blend!
In the bowl of your mixer, combine the sponge ingredients - 1 cup of water, 1.5 cups of flour and 1 1/4 teaspoon yeast. Then cover this with saran wrap and let it sit for at least 3 hours. This is the “sponge” which is going to grow and build flavour similar to a sourdough bread while it sits.
Your sponge mixture should now looks very bubbly and have a goopy texture, that is perfect! Now dump in the rest of the dough ingredients - 1.5 cups flour, 1.5 teaspoons salt and 1 Tablespoon honey. Mix using the dough hook of your mixer for about 6 minutes. This is a pretty thick dough, so if your mixer sounds strained just pop it out of the bowl and mix it by hand. The finished dough should be soft and not sticky to the touch.
Place your dough ball into a large greased bowl and cover with a towel or saran wrap or a lid. Let it rest at room temperature for 1 hour.
Remove your dough ball and cut it into 6 equal pieces.
Take each piece and roll it into a ball, I like to cup it in my hand and roll it on the counter top to make a nice ball shape.
Now poke your finger through the middle of your dough ball and stretch it out until you have a bagel shape with a hole in the middle that’s about 1.5” wide.
Place the formed bagels onto a parchment lined baking tray that has been lightly dusted with flour.
Once all 6 of your bagels have been formed, cover them with saran wrap and leave them to rest 20-30 minutes at room temperature. If you want the bake these the next day, you can pop these into the fridge overnight and continue with the rest of the recipe tomorrow, just let your bagels sit out at room temperature for about 30 minutes before you boil them so they aren’t super cold.
While your bagels are resting, bring about 2.5 Litres of water to a boil and add 1/4 cup brown sugar and 1 teaspoon of baking soda.
You can also preheat your oven to 450*F at this time!
Now boil your bagels in the water mixture for 20-30 seconds per side, I did mine 2 at a time so the water didn’t cool down too much.
Once boiled place the bagels back onto the parchment lined tray, trying to make sure not to bring too much water onto the tray.
Now the egg wash! Whisk together your egg with a pinch of sugar and salt, you can use a fork for this, just want to break up the egg so we can paint it onto our bagels.
Using a pastry brush if you got it, otherwise your fingers will do, brush the tops and sides of your bagels with the egg wash, then sprinkle them with your toppings, I used poppyseeds but you can also just leave them plain.
Once they are all egg washed pop them into your hot oven and bake until golden brown and hollow sounding when tapped.
Now devour them with cream cheese! Yay!
Angel Food Cake! Popular with Angels AND Devils!
Angel food cake, what a name! I just imagine the Philadelphia Cream Cheese Angel snacking on it while taking a break from her cream cheese bagels. It’s a cake as light , fluffy and white as a cloud! This baby is made without any fat, which means it can be a bit tricky, but I have faith in you! First you make a meringue, then carefully fold in flour and sugar, then once baked you flip it upside down so it doesn’t collapse on itself while it cools! Fun!
Angel Food Cake!
Angel Food Cake
Yield: 1 x 10” Angel Food Cake Tube Pan (ideally with a removable bottom, but use what you got!)
Preheat your oven to 350*F
1 1/2 cups of Egg Whites, room temperature (I had a carton of pasteurized egg whites to use up, but you can also use fresh egg whites, which would be about 12 egg whites)
1 cup Sugar
1/4 teaspoon Salt
1 teaspoon lemon juice (or vinegar) or if you have it 1/2 teaspoon Cream of Tartar
3/4 cup plus 2 Tablespoons All Purpose Flour
2 Tablespoons Cornstarch
1 1/4 cup Icing Sugar
1 teaspoon Lemon Extract (you can use any flavour here, traditionally it’s almond extract, but vanilla or orange are yummy too!)
Using a sieve, sift together your flour, cornstarch and icing sugar 3 times! Yes, seems excessive but we want those dry ingredients to be light and fluffy! Then set this to the side.
In the bowl of a mixer place your egg whites (make sure the bowl and whisk attachment are super clean and there isn’t any oily residue or else your whites aren’t going to whip). Whip the egg whites with the whisk attachment on medium high speed until they are white, fluffy and starting to look thick.
Now add your lemon juice (or cream of tartar) and salt, and while the machine is whisking on a medium speed very slowly add your 1 cup of regular sugar, don’t dump it in all at once or else it will deflate your egg whites. Basically you want to add a spoonful or two and then once you can’t see it on top of the whites, add another few spoonfuls until it’s all gone.
Once all the sugar is in the whites turn it up to high speed and whisk until you get stiff peaks. You should be able to hold the bowl upside down and the mixture won’t fall out. This is a meringue! Meringue is one of my favourite words.
Remove the bowl from the mixer and add your lemon (or other flavour) extract, and now we are going to add in the flour/icing sugar mixture to the whites by carefully folding it in, in 3-4 additions.
Dump about 1/3 of your flour mixture on top of the meringue and using a rubber spatula,scoop the meringue from the base of the bowl on top of the flour mixture, then continue doing this until it is mostly mixed in, some flour bits will still be showing. Then continue this with the rest of the flour mixture until it has all been incorporated.
At this point your mixture should still be thick and fluffy looking.
Now scoop the batter into your angel food cake tube pan. DO NOT GREASE YOUR PAN! We want a nice, dry, greaseless pan because the batter is going to cling to the sides while it bakes making it nice and light!
Using a butter knife run it through the batter in the pan a few times to knock out any large air bubbles.
Pop your cake into the oven for about 40 minutes or until golden brown and dry looking on top. It should spring back if you touch it with your fingers.
Right when it comes out of the oven FLIP it upside down to cool! Most angel food cake pans have little feet, or a hole in the middle so you can rest it on something and not touch the top edge of the cake.
Once it is cooled, run a knife around the edges, then using the removable bottom from your pan your should be able to push it out and your lovely angel food cake is all ready to be eaten!
I love to eat my angel food cake with whipped cream and berries, but honestly it’s delicious just on it’s own, or if your feeling wild, take a slice, butter both sides, and fry it! Yes, it’s SO good!
Cinnamon Streusel Banana Bread because we all have ugly bananas in our freezer!
I love bananas! Not just as a fruit, but I think they are SO cute! I literally have a banana change purse, banana leaf wallpaper and my phone screen is bananas, they are happy, yellow and adorable! One might say I’m BANANAS for bananas! Anyways, last week was pi day, which meant making mucho banana cream pies but now I am left with lots of bananas that didn’t get used up, so what better use than banana bread! If you don’t have a pile of blackening bananas on your counter like me, you probably have a few in the freezer, where all bananas go to die, so lets use them up!
Cinnamon Streusel Banana Bread - a gift from the baking gods!
Cinnamon Streusel Banana Bread
Yield: 1 loaf pan 9”x4” or whatever pan you want to use!
Preheat your oven to 350*F
4 Bananas (or 3 if they are big boys!) - ideally blackening ones or ones from the freezer as they are full of flavour!
3/4 cup Sugar
1/2 cup Brown Sugar
1/2 cup Vegetable Oil - I used canola but anything light on flavour should be good
2 Eggs
1/2 cup Buttermilk (or sour cream or yogurt or 1/2 cup milk plus 1/2 teaspoon vinegar)
1 teaspoon Vanilla Extract (optional)
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
2 cups Flour
Streusel Topping:
1/4 cup Butter, softened
1 cup Brown Sugar
1 Tablespoon Cinnamon
1/4 cup Oats
in a large bowl smash your bananas until they are liquidy, I use a fork, but you can also use a potato masher if that’s easier for ya!
To the bananas add both the regular and brown sugar, you can also add the cinnamon, salt, and baking soda at this point. Stir to combine.
Now pour in your liquid ingredients, buttermilk, oil, eggs and vanilla. Stir to combine.
Now add all your flour and stir together. Don’t overmix the batter here, it’s ok if there are a few lumpy bits.
In a separate bowl place all the ingredients for your streusel topping - butter, brown sugar, cinnamon, and oats.
Using your hands smoosh together the streusel ingredients until the butter has been incorporated into the sugar.
In a greased and lined loaf pan place about 1/3 of the batter and spread to cover the base of the pan, now grab a handful of the streusel topping and spread it over top, then repeat this two more times until you use up all the batter and streusel topping, making sure to have a nice layer of streusel topping to place on top of the loaf.
Bake in a preheated 350F oven for about 45-60 minutes, or until a toothpick stabbed into it comes out clean. If your banana bread seems to be browning too quickly, turn the heat down to 325*F. If you don’t use a loaf pan be sure to adjust your baking time, the thinner your batter is, the less time it’s going to take.
Let cool then you are ready to slice and eat! Yay!!!!
Granola Bars - dreaming about when we need quick breakfasts again!
Granola bars are my go to breakfast when I am not stuck in my house avoiding the general public and daily life…oh the days before social distancing, seems like so long ago…it was only 4 days…just a few more to go, right! These babies are easy to prepare and then once cooled you can wrap them up individually and pop them in the freezer, all ready to go for easy snacking!
Granola Bars!
Granola Bars
Yield: 9”x13” pan
Preheat your oven to 350*F
1/3 cup Butter
1/3 cup Brown Sugar
3/4 teaspoon Salt
1 cup Honey or Maple Syrup (if you don’t have enough of either you can supplement with corn syrup, it just doesn’t have as much flavour)
4 cups Oats- ideally old fashioned rolled oats, but use what you have, we’re in quarantine!
2 cups almonds or other nut, toasted lightly in the oven
2 cups shredded Coconut
1 1/3 cup Dried Fruit - I used a mix of dried cranberries and raisins, with a little bit of chocolate chips!
In a saucepan place the butter, brown sugar, salt and honey. Bring to a boil.
While that is heating, mix together the oats, almonds, coconut and dried fruit to combine.
Pour the honey butter mixture on top of the oat mixture and stir to combine.
Grease a 9”x13” pan, then place a piece of parchment on the bottom and grease that as well.
Pour granola bar mixture into the pan and with damp or greased hands just press it into the pan until it feels firm.
Bake for about 20 minutes or until lightly golden.
Let cool (ideally overnight or for a few hours) and slice into bar sized pieces - I like to wrap them individually in saran wrap and pop them in the freezer, but you can also just crumble up the granola and put it into a jar for eating on top of yogurt or fruit. Yum!