apple breakfast bar

Categories
Fruit
Breakfast
Yield
20 bars
MeasureIngredient
1 cup Whole wheat flour
¾ cup All-purpose flour
⅔ cup Packed brown sugar
½ cup Dried apricots; chopped
½ cup Dried prunes; chopped
½ cup Raisins
¼ cup Wheat bran
1 teaspoon Baking powder
½ teaspoon Cinnamon
½ teaspoon Salt
¼ teaspoon Nutmeg
¼ teaspoon Baking soda
Apple; grated
¾ cup Yogurt, plain, low-fat
¼ cup Vegetable oil
Eggs

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.)

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