Fruit and Nut Bars
Nutritional Info
- Servings Per Recipe: 72
- 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
View full nutritional breakdown of Fruit and Nut Bars calories by ingredient
Number of Servings: 72
Ingredients
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2/3 cup spelt flour
1/4 tsp. baking soda`
1/4 tsp. baking powder
1/4 tsp. salt
1/3 splenda brown sugar blend
1/3 cup xylitol
3 cups chopped pecans (or nut of your choice)
1 cup dried cherries, cranberries or raisins
1/2 cup sunflower seeds, hulled and not salted
1 cup chopped dates
2 cups slivered almonds
2 eggs
1 tsp. vanilla
Directions
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.
Member Ratings For This Recipe
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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
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JAH732