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Apple breakfast bar

Yield: 20 Bars

Ingredients:

• 1 c Whole wheat flour
• 3/4 c All-purpose flour
• 2/3 c Packed brown sugar
• 1/2 c Dried apricots; chopped
• 1/2 c Dried prunes; chopped
• 1/2 c Raisins
• 1/4 c Wheat bran
• 1 ts Baking powder
• 1/2 ts Cinnamon
• 1/2 ts Salt
• 1/4 ts Nutmeg
• 1/4 ts Baking soda
• 1 Apple; grated
• 3/4 c Yogurt plain low-fat
• 1/4 c Vegetable oil
• 2 Eggs

Instructions:

in bowl mix whole wheat and all-purpose flours sugar apricots prunes raisins bran baking powder connamon salt nutmeg baking soda and apple; set aside. Whisk together yhogurt 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.)

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