Filled Fruit Bars Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Dried figs5 , stem removed and cut in half
 Raisins1⁄4 Cup (4 tbs)
 Dates1⁄2 Cup (8 tbs), pitted
 Dried apricots1⁄2 Cup (8 tbs)
 Water2 Cup (32 tbs)
 Lemon rind1
 Lemon juice1⁄2 Teaspoon
 Oil1⁄2 Cup (8 tbs)
 Honey1⁄3 Cup (5.33 tbs)
 Eggs2 , beaten
 Oatmeal10 Tablespoon
 Rye flour1⁄2 Cup (8 tbs)
 Soy flour1⁄2 Cup (8 tbs), sifted
 Potato starch1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon

Nutrition Facts

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


Cook figs, raisins, dates and apricots in water to cover for 15 to 20 minutes, stirring occasionally.
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.
Mix well.
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.