New Cookbook In Non-Fiction – Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe by Joanne Chang.
From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang’s repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network’s Throwdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne’s essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.
- 1 cup (80 grams) dried apples
- 1 cup (160 grams) dried cranberries
- 1 cup (160 grams) dried apricots
- 1/3 cup (70 grams) granulated sugar
- 2 cups (480 grams) water
- 1 cup (100 grams) walnut halves
- 1 3/4 cups (245 grams) unbleached all-purpose flour
- 1 1/2 cups (150 grams) old-fashioned rolled oats (not instant or quick cooking)
- 2/3 cup (150 grams) packed light brown sugar
- 2/3 cup (80 grams) sweetened shredded coconut
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup (2 sticks/228 grams) unsalted butter, at room temperature, cut into 8 to 10 pieces
- 6 tablespoons (128 grams) honey
- 3 tablespoons flaxseeds
- 3 tablespoons millet
To make the jam: In a medium saucepan, combine the apples, cranberries, apricots, granulated sugar, and water and bring to a boil over high heat. Remove from the heat and let sit for about 1 hour. Transfer to a food processor and pulse 8 to 10 times, or until a chunky jam forms. (The jam can be made n advance and stored n the refrigerator n an airtight container for up to 5 days or in the freezer for up to 1 month.)
Position a rack in the center of the oven, and heat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly toasted and fragrant. Transfer to a plate and let cool.
Leave the oven set at 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper.
In the food processor, combine the flour, oats, brown sugar, coconut, salt, cinnamon, and butter and pulse about 15 times, or until the mixture is evenly combined. Dump the mixture into a medium bowl and drizzle the honey on top. Work in the honey with your hands until the mixture comes together.
Press about two-thirds of the mixture into the bottom of the prepared pan. Place the remaining one-third of the mixture in the refrigerator.
Bake for 10 minutes, or until light golden brown throughout. Remove the pan from the oven, spoon the granola jam on top, and spread in an even layer with the spoon or with a rubber spatula, covering the surface. Remove the reserved granola mixture from the refrigerator, and break t up with your fingers into a small bowl. Add the flaxseeds, sunflower seeds, and millet and stir to combine. Sprinkle the mixture, like a crumb topping, evenly over the jam.
Return the pan to the oven and bake for 50 to 60 minutes, or until the top is golden brown. Let cool in the pan on a wire rack for 2 to 3 hours, or until cool enough to hold its shape when cut. Cut into 12 2″ x 4″ rectangular bars for bakery style big boys, or 24 smaller normal person sized squares.