Yield: 20 bars
| Measure | Ingredient |
|---|---|
| 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 |
| 1 \N | Apple; grated |
| ¾ cup | Yogurt, plain, low-fat |
| ¼ cup | Vegetable oil |
| 2 \N | 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.)