-5 cups of your desired raw nuts such as almonds,
pecans, walnuts, cashews, pumpkin seeds and pistachios.
-3 cups oats
-3/4 cup pink Himalayan salt
-1/2 cup olive oil/ virgin olive oil
-1/2 cup maple syrup
Combine all the ingredients until all the oats and nuts are well coated with the olive oil mixture and bake in the oven on two lines baking sheets at 250° for one hour and 15 minutes-one hour and 20 minutes. So bake for 40 minutes then rotate and stir the pans and bake for another
Store in an airtight container for 1 week. ( It won’t last that long. :))
-Tangerine juice 26 fluid ounces
-Granulated sugar 1 to 2 tablespoons
-1/4 cup buttermilk (shaken)
Pour the tangerine juice in the shallow glass Pyrex dish and place in the freezer for 4 to 6 hours.
Beat the heavy cream and the granulated sugar either with an electric mixer or by hand for 4-5 minutes until medium peaks form. Add buttermilk and beat for about 1 to 2 minutes until soft peaks form. Chill in the fridge.
When the tangerine juice is frozen take it out of the freezer ( after 4-6 hours) and scrape off the frozen tangerine juice. Pile nicely in a serving dish and top it with the buttermilk whip cream. Optional is to dust with powdered sugar or some tangerine zest.
Chocolate chip caramel oat bar:
To make the cookie dough layer:
-All purpose flour 1 cup + 1 tbsp (5.2 oz)
-Table salt 1/4 tsp
-Baking soda 1/4 tsp
-Vanilla 1/2 tsp
-Unsalted butter melted 3 oz (6 tbsps)
-Light brown sugar 1/2 cup 2.8 oz
-Granulated sugar 1/4 cup 1.4 oz
-Semisweet chocolate chips( can use any different combinations of milk, dark, semisweet chocolate) 1/2 cup /3 oz
Line a 8 x 8 baking pan with parchment paper.
Sift the flour, salt and baking soda( dry ingredients) and set aside.
Mix butter and both sugars. Add the egg and vanilla and mix well (wet ingredients)
Add the dry ingredients to the wet ingredients and under-mix. Add the chocolate and mix until all ingredients are just mixed. ( do not over mix)
Place the above mixture in the prepared baking pan to form an even layer.
Bake in a 350 degrees oven for 8 minutes.
-Granulated sugar 144 g / 5.1 oz / about 3/4 cup
-Water 2 tbsps
-Heavy cream 1/4 cup
-Unsalted butter 2 tbsps/ 1 oz
-Vanilla 1/2 tsp
-Kosher salt 1/4 tsp
Place the sugar and water in a sauce pan.
Bring it to a boil while stirring it with a spatula. The sugar will crystallize and then become liquid. When the sugar turns color watch it carefully and once you get the a deeper Amber color turn the heat off and take it off the heat and add the heavy cream slowly. Be careful it will bubble. Mix well. Then add the butter, salt and vanilla and mix well.
Pour this caramel mixture over the cookie layer.
-Unsalted butter 85 g/ 3 oz/ 6 tblsps
-Light brown sugar 80 g/ 2.8 oz/ about 1/3 cup
-Vanilla 1 tsp(optional)
-All purpose flour 60 g/ 2.1 oz /about 1/2 cup
-Old fashion oats 40 g/ 1.4 oz/ 1/2 cup
-Baking soda 1/2 tsp
-Kosher salt 1/8 tsp
Sift the flour, baking soda, and salt( dry ingredients) Set aside.
Mix the butter and the light brown sugar until we’ll incorporated. Add vanilla (optional) and mix well.
Add the dry ingredients to the butter and sugar and lightly mix. Then add the oats to it and mix just till everything looks incorporated.
Crumble this oat mixture on top of the caramel mixture. Place in an 350 degrees oven for 18 minutes.
Once out of the oven sprinkle with some Maldon salt and let it cool down for 2-3 hours before cutting into it.