Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Whole wheat flour |
| ½ cup | Packed brown sugar |
| ¼ cup | Skim milk powder |
| ¼ cup | Wheat germ |
| 1 teaspoon | Baking powder |
| 1½ cup | Raisins or chopped dried apricots |
| ½ cup | Unsalted sunflower seeds |
| 2 \N | Eggs |
| ½ cup | Vegetable oil |
| ½ cup | Molasses |
| ⅓ cup | Peanut butter |
In bowl, combine flour, sugar, skim milk powder, wheat germ and baking powder; stir in raisins and sunflower seeds. Combine eggs, oil,molasses and peanut butter. Add to dry ingredients, blending well. Spread in greased 9 inch square cake pan. Bake in 350 F oven for 35 minutes or until browned and firm to the touch. Let cool completely. Cut into24 bars. Bars can be stored in air tight container for up to 5 days.
Origin: Canadian Living, June 1992. Shared by: Sharon Stevens