The taste of this really depends on the quality of the fruits and nuts you use. Nuts go rancid very easily and so don't use nuts that taste stale.For longer life, I store nuts in the freezer. If your dried fruits have become hard and dry, you can rejuvenate them, by soaking them in a little warm water- hey add some brandy or rum instead if you like! And they will become juicy and plump again. Drain and pat them dry with a towel and then proceed with the recipe.
- 1/4 c + 2 Tbsp AP flour ( I used unbleached Ap flour)
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/4 tsp salt ( I didn't add this as the nuts I used were already salted)
- 1/4 c + 2 T (packed) light or dark brown sugar, lump free ( I will use less next time)
- 2 c walnut pieces ( I used 2 cups of nuts from an assorted nut mix-including almonds, walnuts and pistachios. do not use nuts that are stale as this will affect the taste greatly)
- 1+1/2 c dates, pits removed and cut into quarters ( I used prunes instead)
- 1 c (lightly packed) dried apricot halves, each cut in half ( I used assorted dried fruit like cranberries and raisins. If they are hard and dried up, soak them in warm water to plump them up again)
- 1 large egg
- 1/2 tsp vanilla extract
8-inch square pan, lined across the bottom and up 2 opposite sides with parchment paper or cover the back of the pan with foil as if you were wrapping a gift. Then remove this now pan-shaped piece of foil and put it inside the pan. Lining the pan makes it much easier to remove the bars, to cut up later.
- Position the rack in the center of the oven and preheat the oven to 325F.
- Combine the flour, baking soda, baking powder, and salt in a large bowl and mix together thoroughly with a spoon, or your fingers.
- Add the brown sugar, walnuts, dates, and apricots.
- Use your fingers to mix the ingredients until the nuts and fruits are coated with the flour mixture, separating any fruit pieces that are stuck together.
- Beat the egg with the vanilla in a small bowl until light colored and thick. (I just used a whisk.)
- Scrape the egg into the large bowl and mix with your hands until all of the fruit and nut pieces are thinly coated with this batter.
- Spread the mixture into the lined pan, pressing to even it out especially towards the edges of the pan.
- Bake for 35 to 40 minutes, or until the thin batterthat surrounds the fruits and nuts is golden brown and has it pulled away a little from the sides of the pan.
- Cool in the pan on a rack. Run a small knife around the unlined edges of the pan. Lift the ends of the paper or foil liner and transfer to a cutting board. Slide out the foil from under the bars. Use a sharp knife to cut 16 squares.
May be stored, airtight, for at least 2 weeks at room temperature, or for longer in the refrigerator.
Since they are a little sticky, for the bakesale I packed them individually by covering each piece in cling film and then putting them in a zip lock bag.
ateau Gingli Rier /Sesame Seeds Balls also called Laughing Cakes -A recipe from Mauritian cuisine. How interesting!
Since this simple recipe is great to bake with and for kids, I'm also sending this to the Cooking with my little sous-chef event