Dried Fruit and Nut Bars
- Yield 16 servings
This bar recipe is very flexible, as long as you keep the proportions the same. Feel free to make it your own by changing up the dried fruits and nuts to suit your tastes.
- 1/2 cup whole oat flour
- 2 tablespoons oat bran
- 2 tablespoons Sucanat or other unrefined sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- pinch freshly grated nutmeg
- 1/4 teaspoon sea salt
- 2 tablespoons flaxseed
- 1/4 cup hulled hemp seeds
- 1 1/2 cups combination almonds, walnuts and pecans, coarsely chopped
- 1/2 cup dried cranberries
- 1/2 cup dried blueberries
- 1/2 cup dried cherries
- 1/2 cup dried dates or prunes, coarsely chopped
- 1/2 cup dried apricots, coarsely chopped
- 1/2 cup dried pears or apples, coarsely chopped
- 1 whole egg plus 2 egg whites
- 1/2 teaspoon vanilla extract
- Preheat the oven to 325F. Line an 8 x 8-inch square baking pan with parchment paper, allowing a little extra to hang out the two opposite sides
- In a large bowl, whisk together flour, oat bran, Sucanat, baking soda, baking powder, cinnamon, nutmeg and salt. Stir in flaxseed, hemp seeds, almonds, walnuts, pecans and dried fruit, and mix well.
- In a separate bowl, beat whole egg, egg whites and vanilla extract until thick and foamy. Add to fruit and nut mixture and mix thoroughly.
- Scrape into prepared pan, pressing mixture into edges. Bake on center rack of oven for about 30 minutes. Remove and let cool slightly. Lift bars out of pan by holding onto edges of parchment paper. Let finish cooling on a wire rack. Use a sharp chef’s knife to cut into 16 bars.
Reprinted with permission from The Eat-Clean Diet Vegetarian Cookbook by Tosca Reno, Robert Kennedy Publishing.