Pareve Bars

Chocolate Bars

Makes 2 dozen 2x1 inch wide rectangles. 

Pareve, chocolaty, easy to make, these bars refrigerate and freeze very well.

INGREDIENTS:

  • 1 cup unbleached all -purpose flour

  • ¼ unsweetened cocoa powder

  • 5 ounces imported semi-sweet chocolate, broken into small pieces

  • ½ cup extra-virgin olive oil

  • ½ generous cup sugar

  • 3 large eggs plus 1 egg white at room temperature

  • 1 cup walnuts, toasted, coarsely chopped

PREPARATION:

  1. Preheat the oven to 350F 

  2. Line a 9x9 inch baking pan with parchment paper, making sure that the paper extends a little over the rim to make it easier to lift.  

  3. In a small bowl combine the flour and cocoa powder.

  4. Place the chocolate and the olive oil in a double boiler. Cover and set over simmering water. Stir from time to time until the chocolate is melted. Remove the top and whisk in the sugar gradually.

  5. Then whisk in one egg at a time. Keep whisking for a minute.   

  6. With a wooden spoon add the dry ingredients and the walnuts, combining thoroughly.  

  7. Pour the batter into the pan, distributing it evenly and smoothing the top.  

  8. The batter will be a bit sticky.  

  9. Bake for about 20 minutes, the cake tester inserted in the center should come out clean.  

  10. Cool on a wire rack. 

  11. Store the cookies in the refrigerator or freezer in an airtight container with wax paper between the layers.  

 
 

Banana Oat Bars

Banana+Oat+Bars.jpg

Makes 18 bars.

A morning or afternoon nutritious pick up, this recipe is no fuss and refrigerator friendly. Store in a tight-fitting container with wax paper between the layers.    

INGREDIENTS:

  • 2 large ripe bananas

  • 2 tablespoons maple syrup

  • 4 tablespoons olive oil

  • ½ teaspoon ground cinnamon

  • 7 ounces whole rolled oats, 2 ½ cups

  • ½ cup walnuts, toasted, coarsely chopped

PREPARATION:

  1. Preheat the oven to 350F.

  2. Line a 9x9 pan with parchment paper extending the paper over the rim to make it easier to lift.

  3. In a large bowl, mash the bananas with a fork into a rough paste. Add the maple syrup, olive oil, cinnamon, oats, and walnuts. Use a wooden spoon to combine well.

  4. Spread in the pan, smooth the top and press down tightly with your hands.

  5. Bake for 20 minutes, the top will be firm to the touch.  Lift the paper and use a serrated knife to slice into 1 x 3-inch bars while still warm.

  6. Place on a wire rack to cool completely.