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I haven’t converted these for our new allergens. They were very good as written so they are on my priority list to convert because both of my kids want more snacks to eat.

I am working on converting this recipe Oatmeal Bars with Fruit to be allergenc free and when I do, this recipe will be next.

If you get either of these recipes to work for you, let me know what you did by posting a comment. Thanks.

Dough:
1 ¼ cup Rolled Oats
1 ¼ cup Flour
1 teaspoon Baking Soda
½ cup Brown Sugar
¾ cup Butter
¼ teaspoon Salt

Mix above ingredients until crumbly.
Filling:
1 ½ – 2 cups Dates
1 cup Water

In a medium-size pan bring dates and water to boil, reduce heat. Cook and stir till thickened and bubbly.

Instructions:
Press ½ the dough mixture into the bottom of an ungreased 9x9x2-inch baking pan. Spread with filling. Sprinkle with reserved dough mixture.

Bake in a 350F oven for 30 – 35 minutes or till the top is golden. Cool in the pan on a wire rack. Cut into bars. Makes 25.

Persian Style:
Add to dough mixture:
½ teaspoon Ground Cardamom
1 teaspoon Cinnamon

Add to topping mixture:
¼ cup Shredded Coconut

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For Khoresh
2 T ground Dried Rose Petals*
2 T Cinnamon
1 t ground Cardamom
½ t freshly ground Black Pepper
1 t ground Angelica (gol-par)*
1 t ground Nutmeg
1 t ground Cumin
½ t ground Coriander Seeds
1 t dried Persian Lime Powder*

Grind all the spices and mix. Store in an airtight container to preserve freshness.

For Rice
2 T ground Dried Rose Petals*
2 T ground Cinnamon
2 T ground Cardamom
1 T ground Cumin

Mix all the ground spices together in a bowl. Store in an airtight container to preserve freshness.

Legend
T = tablespoon
t = teaspoon
* – Is available from Persian stores.

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