Whiteley Creek Homestead

Here's a mid-afternoon burst of energy with no fat and no sweetener other than from dried fruit. It is a recipe from Jennifer McCann's blog Shmooed Food. Jennifer is author of the book Vegan Lunch Box. 

Fruit and Nut Bars

1 cup spelt flour (Arrowhead Mills is a brand that is available in my locale.)

1 cup rolled oats (I substituted Bob’s Red Mill Old Country Style Muesli*.)

¼ cup prune puree (2.5 oz jar baby food prunes) mixed with 1/3 cup water

½ cup currants or raisins (I omitted because Bob’s Muesli contains raisins.)

½ ¼ cup finely chopped dried apricots

1 ½ cup chopped walnuts (I reduced because Bob’s Muesli contains a variety of nuts and seeds.)

Preheat oven to 325°. Coat an 8-inch x 8-inch pan with cooking spray or oil and set aside. Combine all ingredients in a large bowl. Press dough lightly and evenly into the pan. Bake for 25 to 30 minutes, until baked through but still soft. Don’t overbake them. Cut into squares while they are still warm. *Bob's Red Mill Old Country Style Muesli contains rolled oats, wheat, rye, triticale, and barley along with dates and raisins, raw sunflower seeds, almonds, and walnuts.

April 1, 2010