Use a sharp chef’s knife to slice these bars. I like to slice them into squares. Another option would be to slice them into bars like this. I think the squares are a little more sturdy. Be sure not to stack the bars on top of each other, or they can stick. You can store them flat, covered, or wrap them individually in plastic wrap or parchment paper.
his granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.
INGREDIENTS

1 ¾ cups old-fashioned oats or quick-cooking oats
1 teaspoon ground cinnamon
½ teaspoon fine sea salt (if using regular table salt, scale back a bit)
2 cups mix-ins* (nuts, seeds, chocolate, shredded coconut or dried fruit)
1 cup creamy peanut butter or almond butter
½ cup honey or maple syrup
1 teaspoon vanilla extract

Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
Now we’ll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it’s close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).

Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
Now we’ll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it’s close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).

A sort of date flapjack with a layer of orange marmalade in the middle, this is something that works brilliantly with coffee or the glowing drink above. The slices are fragile, so may I suggest you wait till they are cool before serving. (Although they are just as delicious if they crumble.) I should also add that they share with the eccles cake and the Christmas cake the ability to sit well aside a slice or two of cheese.

Makes 12
fine oatmeal 220g
fresh dates 250g (10)
butter 125g
rolled oats 100g
orange marmalade 600g

You will also need a high-sided baking or swiss roll tray, about 20cm x 30cm, lined with baking parchment.

Set the oven at 140C fan/gas mark 3. Put the oatmeal into the bowl of a food processor. Stone the dates and add to the oatmeal. Melt the butter in a small saucepan, pour into the bowl and process everything to a thick paste. Transfer to a mixing bowl, add the rolled oats and stir into the paste.

Place a good two thirds of the mixture into the lined baking tray then press gently over the surface and into the corners using the back of a spoon. Bake for 20 minutes until the surface is lightly crisp to the touch.

I love the udon texture and broth at Mentsudan, but if you don’t want to search for the one Mentsudan in the city, go to one of the many Marugames. They have kashiwa chicken, which is super juicy and crisp chicken breast tempura. If you swear you don’t like chicken breast, all it will take is one bite of kashiwa when it comes fresh out of the fryer and you’ll be a chicken breast convert. I’d go to Marugame just for the kashiwa chicken. The udon is decent too! Oh, and if you think the name Marugame sounds a bit familiar, you’re right! They have outposts in other parts of Asia, as well as Hawaii.
Afuri
Afuri is one of my favorite bowls in Tokyo. They specialize in yuzu ramen and if you’re a fan of citrus, you’ll love the broth here. The yuzu is subtle, yet noticeable. The broth is a light chicken, fish, kombu affair and the noodles are thin, yet firm. The boiled eggs always have creamy orange centers and each slice of charsiu is charred a bit over an open flame. A tiny bit of yuzu zest sits on top of the egg and when you lean down to breathe in the smell of the delicate broth, you’re overwhelmed with hunger. The tsukemen here, according to Mike, is pretty damn good, but I’ve always been too busy devouring my own bowl to pay attention to anything else.

Use a sharp chef’s knife to slice these bars. I like to slice them into squares. Another option would be to slice them into bars like this. I think the squares are a little more sturdy. Be sure not to stack the bars on top of each other, or they can stick. You can store them flat, covered, or wrap them individually in plastic wrap or parchment paper.These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars. This granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.
INGREDIENTS

1 ¾ cups old-fashioned oats or quick-cooking oats
1 teaspoon ground cinnamon
½ teaspoon fine sea salt (if using regular table salt, scale back a bit)
2 cups mix-ins* (nuts, seeds, chocolate, shredded coconut or dried fruit)
1 cup creamy peanut butter or almond butter
½ cup honey or maple syrup
1 teaspoon vanilla extract

INSTRUCTIONS
Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
Now we’ll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it’s close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).

Use a sharp chef’s knife to slice these bars. I like to slice them into squares. Another option would be to slice them into bars like this. I think the squares are a little more sturdy. Be sure not to stack the bars on top of each other, or they can stick. You can store them flat, covered, or wrap them individually in plastic wrap or parchment paper.
his granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.
INGREDIENTS

1 ¾ cups old-fashioned oats or quick-cooking oats
1 teaspoon ground cinnamon
½ teaspoon fine sea salt (if using regular table salt, scale back a bit)
2 cups mix-ins* (nuts, seeds, chocolate, shredded coconut or dried fruit)
1 cup creamy peanut butter or almond butter
½ cup honey or maple syrup
1 teaspoon vanilla extract

I love the udon texture and broth at Mentsudan, but if you don’t want to search for the one Mentsudan in the city, go to one of the many Marugames. They have kashiwa chicken, which is super juicy and crisp chicken breast tempura. If you swear you don’t like chicken breast, all it will take is one bite of kashiwa when it comes fresh out of the fryer and you’ll be a chicken breast convert. I’d go to Marugame just for the kashiwa chicken. The udon is decent too! Oh, and if you think the name Marugame sounds a bit familiar, you’re right! They have outposts in other parts of Asia, as well as Hawaii.
Afuri
Afuri is one of my favorite bowls in Tokyo. They specialize in yuzu ramen and if you’re a fan of citrus, you’ll love the broth here. The yuzu is subtle, yet noticeable. The broth is a light chicken, fish, kombu affair and the noodles are thin, yet firm. The boiled eggs always have creamy orange centers and each slice of charsiu is charred a bit over an open flame. A tiny bit of yuzu zest sits on top of the egg and when you lean down to breathe in the smell of the delicate broth, you’re overwhelmed with hunger. The tsukemen here, according to Mike, is pretty damn good, but I’ve always been too busy devouring my own bowl to pay attention to anything else.

A sort of date flapjack with a layer of orange marmalade in the middle, this is something that works brilliantly with coffee or the glowing drink above. The slices are fragile, so may I suggest you wait till they are cool before serving. (Although they are just as delicious if they crumble.) I should also add that they share with the eccles cake and the Christmas cake the ability to sit well aside a slice or two of cheese.

Makes 12
fine oatmeal 220g
fresh dates 250g (10)
butter 125g
rolled oats 100g
orange marmalade 600g

You will also need a high-sided baking or swiss roll tray, about 20cm x 30cm, lined with baking parchment.

Set the oven at 140C fan/gas mark 3. Put the oatmeal into the bowl of a food processor. Stone the dates and add to the oatmeal. Melt the butter in a small saucepan, pour into the bowl and process everything to a thick paste. Transfer to a mixing bowl, add the rolled oats and stir into the paste.

Place a good two thirds of the mixture into the lined baking tray then press gently over the surface and into the corners using the back of a spoon. Bake for 20 minutes until the surface is lightly crisp to the touch.

Another method of hiding text is to freeze it. Vegetables such as okra, beans and spinach require pre-cooking. You can freeze some of them on a tray after chopping them. Puree the tomato and freeze it. Chop the herbs, mix with olive oil and fill in ice cubes.

You can freeze the fruit whole or slice. Slice the peach, arrange it on a tray and freeze. After it is frozen, you can take it in a container and store it on top of each other. It works great when making frozen peach smoothies. You can freeze fruits such as strawberries, blackberries and raspberries as they are. You can take it out of the freezer and use it directly on the cakes.

One point to be careful when freezing: be careful to leave a finger or two space while covering the vegetable or fruit you put in the container after mashing. Otherwise, it may overflow from the container as it expands as it freezes.

Another way of drying is stringing. For example, you can string the peppers with the stem parts up and store them in a dry place. When it dries, its flavor intensifies, whether you use it whole or grind it. You can also string and hang fresh herbs such as sage and thyme in the same way. Most herbs dry in as little as a week.