|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|
|¼ cup||Wheat bran|
|1 teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|¾ cup||Yogurt, plain, low-fat|
|¼ cup||Vegetable oil|
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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