Pack-and-Go Fruit and Nut Bars
Servings: 18 bars
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| Total Calories | 249 |
| Total Fat | 14 g |
| Saturated Fat | 1 g |
| Cholesterol | 21 mg |
| Sodium | 41 mg |
| Carbohydrate | 28 g |
| Fibre | 4 g |
| Sugars | 9 g |
| Protein | 6 g |
-
2 eggs
1/2 cup (125 mL) vegetable oil
1/2 cup (125 mL) fancy molasses
1/3 cup (80 mL) almond butter
1/4 cup (60 mL) packed SPLENDA® Brand Brown Sugar Blend
1 cup (250 mL) dried blueberries or dried cranberries
1 cup (250 mL) hulled unsalted sunflower seeds
2 cups (500 mL) whole wheat flour
1/3 cup (80 mL) skim milk powder
3 tbsp (45 mL) wheat germ
1 tsp (5 mL) baking powder
Preparation:
In large bowl, whisk together eggs, oil, molasses, almond butter and SPLENDA® Brown Sugar Blend until smooth; stir in blueberries and sunflower seeds.
In separate bowl, whisk together flour, skim milk powder, wheat germ and baking powder; stir into liquid ingredients until blended.
Spread into greased 9 inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven for 35 minutes or until browned and firm to the touch. Let cool on rack; cut into bars.
In separate bowl, whisk together flour, skim milk powder, wheat germ and baking powder; stir into liquid ingredients until blended.
Spread into greased 9 inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven for 35 minutes or until browned and firm to the touch. Let cool on rack; cut into bars.
Additional Information
-
Developed by the Canadian Living Test Kitchen
Source
SPLENDA®
 |
For more great Splenda© recipe ideas, click here. |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »