Fruit and Nut Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 72
Ingredients
2/3 cup spelt flour1/4 tsp. baking soda`1/4 tsp. baking powder1/4 tsp. salt1/3 splenda brown sugar blend1/3 cup xylitol3 cups chopped pecans (or nut of your choice)1 cup dried cherries, cranberries or raisins1/2 cup sunflower seeds, hulled and not salted1 cup chopped dates2 cups slivered almonds2 eggs1 tsp. vanilla
Preheat oven to 325. Grease a 16 x 9 rectangular baking pan that is lined with aluminium foil (I use a glass pan and non stick spray). Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the sugar, xylitol, nuts and dried fruit. Make sure the nuts and fruit are coated with the flour mixture.
In a separate bowl, beat the egg and vanilla unitl light coloured and thick. Add the egg mixture to the fruit and nut mixture and mix until all the fruit and nut pieces are coated with the batter. Spead into the prepared pan and press firmly to even it out.
Bake for 35-40 minutes or until golden brown and has pulled away from the sides of the pan. Use a sharp knife to cut into pieces.
Can be stored for 10 days at room temperature or longer if refrigerated.
Serving Size: Makes 72 pieces 1 inch x 2 inches
Number of Servings: 72
Recipe submitted by SparkPeople user LINDIE_C.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the sugar, xylitol, nuts and dried fruit. Make sure the nuts and fruit are coated with the flour mixture.
In a separate bowl, beat the egg and vanilla unitl light coloured and thick. Add the egg mixture to the fruit and nut mixture and mix until all the fruit and nut pieces are coated with the batter. Spead into the prepared pan and press firmly to even it out.
Bake for 35-40 minutes or until golden brown and has pulled away from the sides of the pan. Use a sharp knife to cut into pieces.
Can be stored for 10 days at room temperature or longer if refrigerated.
Serving Size: Makes 72 pieces 1 inch x 2 inches
Number of Servings: 72
Recipe submitted by SparkPeople user LINDIE_C.
Nutritional Info Amount Per Serving
- Calories: 85.3
- Total Fat: 6.2 g
- Cholesterol: 25.7 mg
- Sodium: 47.3 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.2 g
- Protein: 2.3 g
Member Reviews
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CD12862161
I had everything on hand to make these bars except the Splenda so I doubled the xlitol and they were delicious. I am going to try the recipe without the eggs (substitute soaked Chia seeds) because I hope to have them store longer and so my grandson can enjoy them. He has allergic reaction to eggs. - 8/3/12