Grain | BCLIQUOR

Serves 16 large bars

2 cups (500 ml) large flake, old-fashioned rolled oats

½ cup (125 ml) slivered almonds

½ cup (125 ml) coarsely chopped hazelnuts

2 tbsp (30 ml) each flaxseeds, sesame seeds

2 cups (500 ml) unsweetened puffed whole grain cereal

⅔ cup (150 ml) dried currants

⅔ cup (150 ml) chopped dried apricots

½ cup (125 ml) chopped seedless raisins

½ cup (125 ml) creamy almond butter

⅓ cup (75 ml) light brown sugar

½ cup (125 ml) honey

1 tsp (5 ml) vanilla extract

½ tsp (2 ml) fine sea salt

Position baking rack in centre of oven. Preheat to 350 F (180 C). Butter a 9 x 13-in (3.5 L) baking pan. Set aside.
In a large mixing bowl, combine oats, almonds, hazelnuts, flaxseeds and sesame seeds. Spread evenly over a large baking sheet. Bake until oats are lightly golden and nuts are fragrant, 8 to 10 minutes, stirring to mix halfway through. Transfer to a large mixing bowl to cool. Add puffed cereal, currants, apricots and raisins. Toss to combine.
In a medium-sized saucepan, combine almond butter, brown sugar, honey, vanilla and salt. Heat over medium-low, stirring frequently, until mixture is emulsified and bubbling slightly, 5 minutes.
Immediately pour mixture over dry ingredients and mix well to coat. Transfer to buttered baking pan. Coat hands with canola oil or butter and press mixture down firmly, making an even layer. Refrigerate uncovered until firm, about 1 hour. Cut into bars.

Serves 6

BARLEY SALAD:

3 cups (750 ml) water

½ cup (125 ml) pearl barley

1 tsp (5 ml) sea salt

2 celery stalks, cut into ¼-in (0.5 cm) dice

2 to 3 green onions, finely chopped

1 small red bell pepper, seeded, cut into ¼-in (0.5 cm) dice

1 Granny Smith apple, peel on, cored, chopped into ½-in (1 cm) dice

1 pomegranate, seeded (optional)

½ cup (125 ml) dried Turkish figs, chopped

2 tbsp (30 ml) finely chopped flat-leaf parsley

1 tbsp (15 ml) finely chopped fresh tarragon

1 tbsp (15 ml) finely chopped fresh dill

1 tbsp (15 ml) finely chopped fresh mint

HERBED LEMON VINAIGRETTE:

1 lemon, zest and juice

3 tbsp (45 ml) extra-virgin olive oil

1 tsp (5 ml) Dijon mustard

2 tbsp (30 ml) pure maple syrup

salt and freshly ground black pepper, to taste

In a saucepan bring water, barley and salt to a boil. Reduce heat to simmer, cover and cook until barley is tender but still chewy, 30 minutes. Remove from heat and let sit 5 minutes. Drain remaining liquid and transfer to a serving bowl.
Add remaining salad ingredients to barley, including pomegranate seeds if using, set aside
To make HERBED LEMON VINAIGRETTE: Finely grate lemon zest to yield about 2 tsp (10 ml) zest. In a small bowl, whisk together zest, lemon juice, oil, Dijon and maple syrup. Season with salt and pepper.
Drizzle salad with vinaigrette and toss to mix.