Pack-and-Go Fruit and Nut Bars
13 people added this to their Recipe Box
This recipe makes 18 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 249 |
| pro | 6 g |
| total fat | 14 g |
| sat. fat | 1 g |
| carb | 28 g |
| fibre | 4 g |
| chol | 21 mg |
| sodium | 41 mg |
| Sugars | 9 g |
Ingredients
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup fancy molasses
- 1/3 cup almond butter
- 1/4 cup packed Splenda® Brand brown sugar blend
- 1 cup dried blueberries or dried cranberries
- 1 cup hulled unsalted sunflower seeds
- 2 cups whole wheat flour
- 1/3 cup skim milk powder
- 3 tbsp wheat germ
- 1 tsp 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®
- Keywords : Snacks; Vegetarian; Bake; Make-Ahead; Blueberries; Flour;
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