| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Eggs |
|
Fruits, Breakfast |
20 |
Bars |
INGREDIENTS
| 1 |
c |
Whole wheat flour |
| 3/4 |
c |
All-purpose flour |
| 2/3 |
c |
Packed brown sugar |
| 1/2 |
c |
Dried apricots; chopped |
| 1/2 |
c |
Dried prunes; chopped |
| 1/2 |
c |
Raisins |
| 1/4 |
c |
Wheat bran |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Baking soda |
| 1 |
|
Apple; grated |
| 3/4 |
c |
Yogurt, plain, low-fat |
| 1/4 |
c |
Vegetable oil |
| 2 |
|
Eggs |
INSTRUCTIONS
in bowl, mix whole wheat and all-purpose flours, sugar, apricots, prunes,
raisins, bran, baking powder, connamon, salt, nutmeg, baking soda and
apple; set aside. Whisk together yhogurt, oil and eggs; stir into dry
ingredients just until combined. Spread in greased 9-inch square cake pan.
Bake in 350F 180C oven for 35-40 minutes or until cake tester inserted in
centre comes out clean. Let cool in pan on rack; cut into bars. (Bars can
be stored in airtight container for up to 3 days, or individually wrapped
and frozen for up to 1 month.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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