Ingredients :
You’ll need 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon cinnamon, and a pinch of salt. For the wet ingredients, use 1/3 cup raw Rosewood Honey, 1/2 cup thick yogurt (curd), 1/4 cup neutral oil (like sunflower), and 1 teaspoon vanilla extract. For the apple filling, use 1 medium apple, peeled and chopped finely (about 3/4 cup). For topping and drizzle, keep 1–2 tablespoons extra Rosewood Honey or caramel sauce and optionally 1 tablespoon chopped walnuts or almonds for crunch.
How to Make :
Step 1 – Preheat your oven and prepare your pan
Start by preheating your oven to 350°F (175°C). This ensures your oven is hot and ready as soon as the batter is mixed. Then, take square baking pan, lightly grease it with oil or butter, and line it with parchment paper. Allow the parchment to hang slightly over the edges so you can easily lift the bars out after baking.
Step 2 – Mix the dry ingredients
In a medium-sized bowl, add 1 cup of all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon cinnamon, and a pinch of salt. Mix these dry ingredients together thoroughly using a spoon or whisk. This step ensures that the leavening agents and spices are evenly distributed in the flour, so the bars rise evenly and have a balanced taste throughout.
Step 3 – Prepare the wet ingredients
In a separate large bowl, whisk together 1/3 cup of raw Rosewood Honey, 1/2 cup of thick yogurt, 1/4 cup of oil, and 1 teaspoon of vanilla extract. Whisk this mixture until it is smooth and creamy. Make sure the honey is fully mixed in, and there are no lumps of curd. This will be your flavorful, naturally sweetened base.
Step 4 – Add chopped apples to the wet mixture
Peel and finely chop 1 medium apple into small cubes. You can use any variety of sweet or slightly tart apples. Add these chopped apples to the wet mixture and stir to combine. The apple pieces should be small enough to distribute evenly through the batter without sinking to the bottom.
Step 5 – Combine wet and dry mixtures
Now gradually add the dry flour mixture into the wet bowl in two to three batches. Use a spatula to gently fold the flour into the wet ingredients. Do not whisk or beat — gentle folding prevents the batter from becoming tough. Once all the flour is incorporated, the batter should be thick and slightly chunky due to the apple pieces.
Step 6 – Transfer the batter and level the top
Pour the batter into the prepared baking pan. Use a spatula or the back of a spoon to spread it evenly into the corners and smooth the top. If you are using chopped nuts, sprinkle them on top now for a crunchy finish.
Step 7 – Bake until golden and set
Place the pan in your preheated oven and bake for 22 to 26 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. The edges should be slightly crisp while the center remains moist. Avoid overbaking — this will help keep the bars soft and chewy.
Step 8 – Cool and drizzle
Once baked, remove the pan from the oven and allow it to cool on a wire rack for at least 15 minutes. After cooling, gently lift the bars out of the pan using the parchment overhang and transfer them to a cutting board. While they are still slightly warm, drizzle 1 to 2 tablespoons of raw Rosewood Honey over the top in a zigzag pattern using a spoon or honey dipper for the beautiful glazed look you saw in the image.
Step 9 – Slice and serve
Once fully cooled and drizzled, cut the slab into bars or squares, depending on your preferred size. These bars can be served immediately or stored in an airtight container for 2–3 days at room temperature or up to 5 days in the refrigerator.