Apple Breakfast Bar
1 cup Whole wheat flour 3/4 cup All-purpose flour 2/3 cup Packed brown sugar 1/2 cup Dried apricots;
chopped 1/2 cup Dried prunes; chopped 1/2 cup Raisins 1/4 cup Wheat bran 1 Teaspoon Baking powder
1/2 Teaspoon Cinnamon 1/2 Teaspoon Salt 1/4 Teaspoon Nutmeg 1/4 Teaspoon Baking soda 1 Apple; grated
3/4 cup Yogurt, plain, low-fat 1/4 cup Vegetable oil 2 Eggs
. in bowl, mix whole wheat and all-purpose flours, sugar, apricots, prunes, raisins, bran, baking
powder, cinnamon, salt, nutmeg, baking soda and apple; set aside. Whisk together yogurt, 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.)
Servings: 20
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