Rosemary, Parmesan and seed granola bars
Units
Temperature
Servings
Ingredients
- 240 g rolled oats rounded
- 80 g sunflower seeds rounded
- 80 g pumpkin seeds rounded
- 30 g sesame seeds rounded
- 100 g finely grated Parmesan rounded
- 35 g plain flour rounded
- 2 large eggs rounded
- 60 ml extra virgin olive oil rounded
- 30 ml water rounded
- 4 g finely chopped rosemary rounded
- 2 g coarsely ground black pepper rounded
- 1 g fine salt rounded
Method
Method
- Heat the oven to 175°C. Line a 20 cm square tin with a parchment sling. Spread the oats, sunflower seeds, pumpkin seeds and sesame on a sheet pan. Toast for 8 minutes, stirring once, then cool for 5 minutes.
- Whisk the eggs, olive oil and water in a large bowl. Stir in the Parmesan, flour, rosemary, pepper and salt. Add the toasted oats and seeds and mix until every flake is damp and the mixture clumps firmly when squeezed.
- Scrape into the tin and distribute evenly. Cover with a second sheet of parchment and press as hard as possible with the flat base of a measuring cup for one full minute, especially at the edges.
- Bake for 22 to 27 minutes, rotating after 15 minutes, until the edges are dry and deep golden, the centre is firm and no damp crumbs appear when pressed.
- Cool in the tin for 60 minutes. Lift out, cool another 15 minutes, then cut into 12 bars with a sharp serrated knife. Refrigerate within 2 hours of leaving the oven.
Notes
- Allergens: milk, egg, sesame and gluten. Seeds may be packed around nuts. Parmesan style cheese can contain animal rennet, so check the label when cooking for strict vegetarians.
- These bars use egg and cheese and require chilled storage. Refrigerate airtight for up to 4 days. Freeze individually wrapped for up to 1 month and thaw in the refrigerator.
- Pack cold in a rigid box inside an insulated bag with an ice pack. Do not leave unrefrigerated for more than 2 hours, or 1 hour above 32°C.
- A forceful one-minute press, baking until the centre is dry and complete cooling prevent crumbling. If the mixture will not clump before baking, add only 5 ml water. If baked bars crumble, they were likely underpressed, underbaked or cut warm.
- Do not increase the salt before tasting a cooled bar. Parmesan supplies substantial salt, and its strength varies by brand.