Makes about 2 ½ dozen

Ingredients
1 1/2 cups rolled oats, toasted in a 350 oven for 6 min., ground in food processor, cooled
1 cup whole wheat pastry flour
1/2 tsp. salt
1/4 tsp. baking soda
1 cup raw almonds or hazelnuts toasted in 350 oven for 10 minutes, roughly chopped and cooled
1 cup chocolate or carob chips
1/2 cup walnut or peanut oil
1/2 cup maple syrup
2 tsp. vanilla

Procedure

1. Preheat oven to 375. Line two half sheet pans with parchment, set aside.
2. Combine oats, flour, salt, soda, nuts and chips in a large bowl stir and set aside. Combine the oil, syrup and vanilla in a small bowl and whisk. Stir wet into dry ingredients just until mixed.
3. Drop by rounded tablespoons onto sheet pans about 1 1/2 inches apart. Flatten dough with fingers.
4. Bake one pan at a time until lightly browned on bottom about 15 min. Cool and remove to wire rack. Repeat with the other pan and remaining dough.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Makes 24 Hors d’Ouevres

24        Surfas Phyllo Shells, Frozen
4 oz     Brie Cheese, cut into small cubes
12        Dried Apricots, cut in half
3 oz     Almond Slices, Toasted

1. Preheat oven to 350°.
2. Line up Phyllo shells on parchment paper lined sheet pan.
3. Fill each shell with a brie cheese cube, dried apricot half and a few slices of almond.
4. Bake until cheese is bubbling and phyllo shells are a deep golden brown.
5. Serve immediately.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

1 ¾ cups almonds, toasted and cooled
1  cups sugar
3 tbsps water
4 oz butter (1 stick)
¾ cups brown sugar
pinch of sea salt
1 tsp vanilla
¼ tsp baking soda
½ cup milk  or dark chocolate pieces

1) Prepare a 13×9 pan by lining it with parchment paper.  Arrange ¾ of the almond evenly over the bottom of the pan.  Keep an offset spatula nearby.
2) In a medium saucepot, bring the sugar, water, brown sugar, butter and salt to 295 degrees F.  Stir no more than 4 times with a heatproof spatula.
3) Add in the baking soda and vanilla all at once and stir until smooth.
4) Pour into parchment-paper lined pan and spread to desired thickness.  Wait 5 minutes.
5) Spread the chocolate with the offset spatula.  Sprinkle with remaining almonds or desired toppings.

Purchase items in BOLD in-store at Surfas or online at Culinary District!