Choco­late Kouign Amann

Canadian Living - Holiday Entertaining - - Hoiday brunch -

Finely chop 85 g dark choco­late (about 3 oz); sprin­kle one-third over each layer of but­ter and sugar be­fore fold­ing over dough. Con­tinue with recipe as di­rected. In large bowl, stir to­gether oats, ce­real, pepi­tas, pe­cans, sun­flower seeds and flaxseeds.

In saucepan, cook brown sugar, maple syrup, oil, cin­na­mon, gin­ger, cloves and salt over medium heat, stir­ring, un­til sugar is dis­solved, about 3 min­utes. Pour over oat mix­ture, toss­ing to coat.

Spread on 2 parch­ment pa­per–lined bak­ing sheets. Bake in top and bot­tom thirds of 325°F oven, switch­ing and ro­tat­ing pans half­way through and stir­ring twice, un­til crisp and golden, 30 to 35 min­utes.

Let cool on pans. Break up any large clumps. (Make-ahead: Store in air­tight con­tainer for up to 3 weeks.) per ¼ cup: about 129 cal, 3 g pro, 8 g to­tal fat

(1 g sat. fat), 13 g carb (2 g di­etary fi­bre, 4 g sugar),

0 mg chol, 21 mg sodium, 108 mg potas­sium. % RDI : 2% cal­cium, 9% iron, 5% fo­late.

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