Recipe by Kelly Vaughn
This is a good example of whole grain baking that actually tastes good. These are also quite tasty while still warm.
Top Review by Roosie
I halved the recipe and cooked in a 9" round cake pan. I completely forgot the sesame seeds- I can see how they would be a nice addition, but this was also good without. This has a strong honey flavor and a light cake-like texture. The rye gives this a 'dark' undertone, without tasting too savory. The crystallized honey (?) and the oats provide a bit of crispness and chewiness, which is nice. This didn't rise too high due to the fact that there's no leavening, but the egg white kept the texuture light. I think that this is too sweet, for my tastes- I would consider this much more a honey cake, than rye-oatmeal bars... the primary flavor is honey and the texture, as I said before is more cake than the denser bars I am used to. Overall, not bad, but not something I would make again.
- 1 cup honey
- 1 cup oil
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cup rye flour
- 1 cup rolled oats, uncooked
- 2 egg whites, stiffly beaten
- 1⁄4 cup sesame seeds
Directions See How It's Made
- Blend the honey, oil, egg yolks, and vanilla.
- Add the rye flour and rolled oats.
- Mix thoroughly.
- Then fold in the stiffly beaten egg whites.
- Pour the dough into a greased 12x8x2-inch pan.
- Sprinkle the top of it with sesame seeds.
- Bake in a preheated 350 degree F oven for 30-35 minutes.
- Cut into 1x4" bars.
- Remove the bars while still warm.