| 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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