Mixed Seeds & Oats Honey Peanut Butter Granola Bars

Dry Ingredients
1 c sunflower seeds
1/2 c pumpkin seeds
2 c (dry) rolled oats
(keep separate) 2 1/2 c rice crispies or puffed rice

Wet Ingredients
1 t salt
1 1/3 c smooth peanut butter
1/2 c brown sugar
1 3/4 c honey
2 T unsalted butter

Optional Ingredient
1 1/2 c chocolate chips

Instructions
Butter a 9x13 pan (I used a pyrex glass 9x13 pan) then line with parchment paper allowing it to come up the sides.
Preheat oven to 325 F

1. Mix dry ingredients except rice crispies in a large bowl then spread onto a jelly roll (1/4 sheet) pan
and bake for 20 minutes removing to stir twice during baking.
2. In a medium saucepan on medium low heat, mix wet ingredients and heat to a slow boil, stirring constantly. Keep stirring and boil for 5 minutes.
3. Place all dry ingredients back into the large bowl adding rice crispies and mix well. Add the wet ingredients and mix thoroughly.
4. Dump this mixture into the 9x13 pan and with buttered hands, press into the corners and bottom. Level the surface as best you can.
5. (Optional) Sprinkle chocolate chips evenly over the top.
6. Refrigerate for at least an hour, then remove to a cutting board (using the parchment paper hanging over to help lift the entire slab from the pan.) Cut into 1 1/2"x3" pieces and serve.

Blueberry Galettes

Crust Ingredients
3 c flour
1 1/2 c shortening
1 egg (beaten)
1 t salt
5 T cold water
1 T white vinegar

Filling Ingredients
2 c frozen blueberries
1/2 c sugar
1 T cornstarch
Zest & juice of one lemon

Beaten egg & cream plus turbinado sugar for garnish before baking.

Instructions
Preheat over to 425°

1. In a large bowl, add flour and shortening. Cut shortening into flour with a pastry blender until it forms coarse crumbs.
2. Add salt, egg, water & vinegar and mix thoroughly.
3. Split into three pieces. Place each piece into a bag and form into a disk. Place all in the freezer for at least 30 minutes.
4. When dough is cold and firm, remove one disk and set in on the counter.
5. Mix filling making sure all berries are well coated in the liquid.
6. Coat a rolling surface with flour. Remove dough from bag and for with your hands into a bigger disk. If it's too firm allow to sit a few more minutes.
7. When you can form the dough, place it on the floured surface, coat with some flour and roll gently. Flip often working to about 1/8" thickness.
8. Use a 6" pastry cutter or bowl to cut into circles. Place circles on parchment or silicone mat on a baking sheet, four to a sheet.
9. To make galettes, place about 1/4 c of the berry mixture in the center of a dough circle. Gently gold up about one inch of the dough, pleating each successive fold all around the perimeter of the galette.
10. Once a four galette on the sheet are filled, brush egg/cream mixture on the crust then sprinkle on a generous amount of turbinado sugar to coat.
11. Bake at 425° for 13-16 minutes until browned.
12. Remove from oven and allow to cool for several minutes before removing from pan to a cooling rack.

Blueberry Galettes

Crust Ingredients
3 c flour
1 1/2 c shortening
1 egg (beaten)
1 t salt
5 T cold water
1 T white vinegar

Filling Ingredients
2 c frozen blueberries
1/2 c sugar
1 T cornstarch
Zest & juice of one lemon

Beaten egg & cream plus turbinado sugar for garnish before baking.

Instructions
Preheat over to 425°

1. In a large bowl, add flour and shortening. Cut shortening into flour with a pastry blender until it forms coarse crumbs.
2. Add salt, egg, water & vinegar and mix thoroughly.
3. Split into three pieces. Place each piece into a bag and form into a disk. Place all in the freezer for at least 30 minutes.
4. When dough is cold and firm, remove one disk and set in on the counter.
5. Mix filling making sure all berries are well coated in the liquid.
6. Coat a rolling surface with flour. Remove dough from bag and for with your hands into a bigger disk. If it's too firm allow to sit a few more minutes.
7. When you can form the dough, place it on the floured surface, coat with some flour and roll gently. Flip often working to about 1/8" thickness.
8. Use a 6" pastry cutter or bowl to cut into circles. Place circles on parchment or silicone mat on a baking sheet, four to a sheet.
9. To make galettes, place about 1/4 c of the berry mixture in the center of a dough circle. Gently gold up about one inch of the dough, pleating each successive fold all around the perimeter of the galette.
10. Once a four galette on the sheet are filled, brush egg/cream mixture on the crust then sprinkle on a generous amount of turbinado sugar to coat.
11. Bake at 425° for 13-16 minutes until browned.
12. Remove from oven and allow to cool for several minutes before removing from pan to a cooling rack.