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Ingredients
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup oat flour (made from
whole rolled oats)
3 1/2 tablespoons sugar
1/2 teaspoon baking soda
generous pinch of salt
1/4 cup honey
2 tablespoons milk
1/3 cup melted butter
1 tablespoon coarse raw sugar
(you can use white sugar, though raw is best)
Directions
In a food processor, process 1/2
cup of whole rolled oats until they reach a powdery
consistency. Pour processed oats into a medium mixing bowl
and add whole wheat and all purpose flour. Add sugar, soda
and salt, and whisk until blended. Set aside.
In a small mixing bowl, combine
melted butter, honey and milk and whisk until well-blended.
Pour butter mixture into bowl of dry ingredients and stir
with a fork until well-blended and thoroughly combined.
Mixture will be sticky. Form mixture into a ball and wrap
with some plastic wrap. Place in refrigerator for about 30
minutes.
Preheat oven to 350°
F. Cut a piece of parchment paper the size of your cookie
sheet and place on your work surface. Remove ball mixture
from refrigerator and place on parchment paper. Roll ball
into a 9-inch-wide by 1/4-inch-thick rectangle (rectangle
length will be determined on its own). (Note: Though
parchment paper makes this process easier, if you don't have
parchment paper, simply grease cookie sheet, roll ball into
rectangle, then transfer rectangle to cookie sheet.)
Transfer parchment paper to cookie sheet.
Sprinkle evenly over top with raw sugar, then place in oven.
Place in oven. Bake for about 15 minutes or
until edges start to turn a golden brown and appear crackly.
Remove from oven and allow to cool for about 5 minutes.
Using a pizza cutter, cut rectangle length-wise into 3
sections (each section should be about 3 inches wide). Turn
rectangle, then cut cross-wise into 1 to 1 1/2-inch bars.
Serve warm or after cooled.
Store in air-tight container to keep freshness.
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