I finally found those pretty pink fleshed apples on this tiny island. Thanks to Bartlett’s Farm for carrying an awesome selection of heirloom and unusual apples this season. The variety used in this recipe is called “Hidden Rose” and I thought it was great for baking; it’s crisp and tart. I wanted to show off the apples beautiful blush hue so thought making layered breakfast type bars would be a good way to do just that.
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I’ve recently become interested and curious about Scottish cuisine mainly because of my obsession with Outlander – the book series and tv show. I’m actually listening to the Outlander Cast podcast as I type this up. If you’re a fellow fan hit me up! But anyway I thought an oatcake biscuit dough would make a good base for the apples to bake on. Oatcakes are crumbly hearty Scottish biscuits (cookies) that are not too sweet and if made with gluten free oats are gluten free friendly as well.
Let’s talk about the faux caramel sauce though. ZOMG! It’s so easy and so so good. Just stir together the ingredients and violà! You can use any nut or seed butter, I used peanut butter.
Ingredients
- Oatcake Layer2 cups regular rolled oats
- 1/4 cup unrefined sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup vegan butter or coconut oil
- 2 tablespoons honey or maple syrup
- 1/4 cup non-dairy milk warmed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Apple Layer
- 5 hidden rose apples or 2-3 larger apples
- 1/4 cup unrefined sugar
- 1/2 teaspoon ground cinnamon
- Faux Salted Caramel
- 1/4 cup brown rice syrup
- 2 tablespoons smooth nut or seed butter such as peanut butter
- 2 tablespoons maple syrup
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350˚F. Line a 9"x13" sheet pan with parchment paper.
- Process oats into flour in a food processor. Add the rest of oatcake ingredients and process until combined into a stiff sticky dough. Press dough into 1 even layer into parchment lined pan.
- Slice apples into thin rounds, removing seeds from center. Toss apples slices with sugar and cinnamon. Layer apple in an overlapping pattern over dough.
- Bake at 350˚F for about 40 minutes until apple are softened and oatcake layer is cooked though. A toothpick inserted into center should come out clean. Allow to cool to room temperature and cut into bars.
- To make caramel sauce stir together all of the ingredients to combine. Pipe caramel onto bars using a pastry bag or a plastic bag with a sniped off corner.
Notes
- Bars will keep covered without caramel at room temperature for several days or with caramel, refrigerated for up to 1 week.
This recipe is in collaboration with Coyuchi, whose lovely organic eco table linens are featured in the photos. Click though this link to get the full recipe on their blog: Apple Oatcake Bars.
Kaity Farrell
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