Sprouted Honey-Walnut Bars
Shortbread Ingredients:
  • 1 1/2sticks cold unsalted organic butter, cut into 1/2" dice
  • 1 1/2cups organic sprouted flour of choice
  • 1/3cup organic sugar
  • 1/2teaspoon flaky sea salt
Walnut Caramel Ingredients:
  • 1 1/2sticks unsalted butter, softened
  • 1/2cup honey
  • 1/2cup organic light brown sugar(can substitute coconut sap sugar)
  • 1/4cup organic dark brown sugar
  • 1teaspoon sea salt
  • 1teaspoon flaky sea salt
  • 1teaspoon vanilla extract
  • 1/2cup organic heavy cream
  • 1cup walnut halves plus 1 cup coarsely chopped walnuts
  1. Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
  2. For shortbread - In the bowl of a stand mixer fitted with paddle, mix the cold butter with flour, sugar, and salt at medium speed until a crumbly dough forms (about 6 minutes). Press the dough into the bottom of the prepared pan in an even layer. Refrigerate for 20-30 minutes.
  3. Bake the shortbread for 25 minutes until golden brown. Rotate the pan from front to back halfway through baking. Transfer to wire rack and let cool completely.
  4. For walnut caramel – In a medium saucepan melt the butter over moderate heat. Whisk in the honey, both sugars and salts and the vanilla. Cook stirring occasionally, until the caramel reaches 220 degrees on a candy thermometer (2-3 minutes). Carefully add the cream and cook until the mixture reaches 238 degrees (3-4 minutes). Stir in all the walnuts and cook until fragrant and toasty and slightly thickened (about 3 minutes).
  5. Pour the walnut caramel over the shortbread and let cool completely. Using the parchment paper, lift onto a cutting board. Cut into bars and serve.