St Francis de Sales’ Honey Breakfast Bars

by Grazia Barletta · December 7, 2021

Saint Francis de Sales was born on August 21, 1567, in the family castle of Sales, France, the first-born child of Francis and Frances de Boisy. There were 12 children born to the family, five of whom died soon after their birth.

Francis’ studies were lengthy and were accomplished. He was a gifted young man of brilliant intellect, persevering, purposeful, serene, affable, irresistibly charming – and, above all, consumed with the love of God. Francis expressed the best of his teaching in three remarkable spiritual books: Introduction to the Devout Life, Treatise on the Love of God, and the posthumously published Spiritual Discussions. In addition, he wrote many pamphlets and letters. The Church has named him patron of the Catholic press.

Yet, he had no wish to be considered a writer. His preaching and writing were the result of inspiration and demanded by his pressing and urgent apostolate and pastoral experience. Francis was ordained bishop on December 8, 1602. He concerned himself with the reform of monasteries and catechesis of the young. He spent hours in the confessional, dialogued with the Calvinistss, and preached Advent and Lenten homilies in many cities in Savoy and France.

One of his famous quotes goes: “Always be as gentle as you can, and remember that more flies are caught with a spoonful of honey than with a hundred barrels of vinegar.” So these honey breakfast bars remind us to be “sweet” to people as St Francis was to the people in his life.

Preparation: 50 min • Baking: 25-30 min (Preheat to 170°C) • Servings: 12 bars

Ingredients:

2 cups rolled oats • ¼ cup raisins • 113g butter• 1 cup soft dried apples • ¼ cup honey • ⅓ cup light brown sugar • 1 large egg • ½ cup apple sauce • 1 tsp vanilla extract • ¾ cup cake flour • ½ tsp baking soda
¼ tsp salt • 1 tsp ground cinnamon

PREPARATION:

In a large bowl, cream together the butter, brown sugar and honey. Add the egg, apple sauce and vanilla essence.
Sift the flour, baking soda, salt and cinnamon into the butter mixture. Mix until the flour is fully incorporated into the mixture. Add the oatmeal and mix well.
Chop the dried apples into small cubes and add to the batter. Lastly, stir in the raisins.
Spread the batter evenly into a greased baking tin. The mixture should take up half the tin only.
Bake for 25-30 minutes. To prevent the bars from burning, lightly cover with foil for the last ten minutes of baking. When a skewer comes out clean when inserted into the bars, they are done.
Remove from the oven, then cut into bars and serve.
Enjoy with a prayer to St Francis de Sales, remembering the Catholic press and The Southern Cross especially!

Grazia Barletta is an author, book designer, and food photographer & stylist. She can be contacted at Follow her blog at momentswithgrazia.com and connect with Grazia on Facebook/Instagram: momentswithgrazia

This recipe was published in the September 2021 issue of the Southern Cross magazine