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Filled Fruit Bars Recipe
|Dried figs||5 , stem removed and cut in half|
|Raisins||1⁄4 Cup (4 tbs)|
|Dates||1⁄2 Cup (8 tbs), pitted|
|Dried apricots||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Oil||1⁄2 Cup (8 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , beaten|
|Rye flour||1⁄2 Cup (8 tbs)|
|Soy flour||1⁄2 Cup (8 tbs), sifted|
|Potato starch||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3230 Calories from Fat 1197
% Daily Value*
Total Fat 146 g224.2%
Saturated Fat 19.5 g97.6%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 1136.8 mg47.4%
Total Carbohydrates 461 g153.5%
Dietary Fiber 44.2 g176.8%
Sugars 224 g
Protein 62 g123.3%
Vitamin A 58.1% Vitamin C 28.4%
Calcium 183.4% Iron 510.9%
*Based on a 2000 Calorie diet
Force fruit through food mill, or use blender to chop fruit.
After fruit is chopped, add rind of 1 lemon and 1/2 teaspoon lemon juice and mix well.
Set aside to cool.
In medium sized bowl, combine oil and honey, stirring well.
Then add eggs and oatmeal.
Sift flours, potato starch and salt together and add to egg and oatmeal mixture, mixing until well blended.
Oil 9 x 9 inch baking pan, press half of dough into pan.
Bake 10 minutes in preheated oven.
Remove from oven; cool slightly.
Cover baked cookie dough with filling, spreading evenly over entire layer.
Spread remainder of dough over top of filling.
Bake in preheated oven for another 20 minutes.
Cool and cut into squares.