INGREDIENTS

INSTRUCTIONS

Preheat overn to 350 F.  Lightly oil a 9-inch square baking pan.
Filling: In a saucepan over medium heat, combine dates, raisins, and
water; simmer 10 minutes, or until fruit is very soft. Drain fruit
(save poaching liquid).  In a blender or food processor, puree fruit
and honey, adding reserved liquid as needed to achieve a spreadable
consistency. Set aside. Crust:  In a large bowl, combine oats, flour,
baking powder, cinnamon, ginger, nutmeg and salt if desired. IN
another bowl, combine honey, oil, applesauce and vanilla, then add to
dry ingredients. Stir until well blended. Divide dough into two  parts.
Press half of dough into prepared baking pan to form a crust.  With a
spatula, spread fruit filling over crust, making sure to  spread to
corners of the pan. Sprinkle remaining dough over the  filling, again
making sure to get to the corners of the pan. Gently  pat the topping
smooth. Bake 25 to 30 minutes, or until golden brown.  Cool completely,
then cut into 1 1/2 by 3-inch bars. Makes 18 bars.  HELPFUL HINT:
Store bars in a tightly lidded container to keep them  from getting
soggy.  They also freeze well.  SOURCE: Vegetarian Times Mag, Dec '92
Mary Carroll, author The No  Cholestrol (No Kidding) Cookbook  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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