Honey-date bars *low-fat*

18 Servings

Ingredients

QuantityIngredient
-diane crhn32b
¾cupPitted dates;
¼cupRaisins;
1cupWater;
¼cupHoney;
2cupsQuick-cooking oats;
1cupUnbleached white flour; or whole-wheat pastry flour
1teaspoonBaking powder;
1teaspoonGround cinnamon;
½teaspoonGround ginger;
teaspoonGround nutmeg;
¼teaspoonSalt; optional
½cupHoney;
¼cupSafflower oil;
¼cupApplesauce;
1teaspoonVanilla extract
160xes*Calories
3xes*gm Protein
4xes*gm Fat
18xes*gm Carbo
x*mg Chol
25xes*mg Sodium
2xes*gm Fiber

Directions

FILLING

CRUST

DATA PER SERVING

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 1½ 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