Fruit Bar Crunch Recipe
Ingredients
| Dried apricots | 1 1⁄2 Cup (24 tbs) (or peaches) | |
| Wheat germ | 1 Cup (16 tbs) | |
| Soy flour | 1⁄3 Cup (5.33 tbs) | |
| Whole wheat flour | 2⁄3 Cup (10.67 tbs) | |
| Honey | 1⁄2 Cup (8 tbs) | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Eggs | 2 | |
| Almond extract | 1⁄4 Teaspoon | |
| Walnuts | 1⁄2 Cup (8 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 3141 Calories from Fat 1433
% Daily Value*
Total Fat 165 g253.8%
Saturated Fat 45.6 g227.8%
Trans Fat 0 g
Cholesterol 543.9 mg181.3%
Sodium 1558.1 mg64.9%
Total Carbohydrates 387 g129%
Dietary Fiber 46.3 g185.3%
Sugars 232.1 g
Protein 76 g151.8%
Vitamin A 179.5% Vitamin C 5.6%
Calcium 73.3% Iron 122.4%
*Based on a 2000 Calorie diet
Directions
While the apricots simmer, stir the wheat germ, soy flour, and 2/3 cup whole wheat flour together; pour in the honey and stir, cut in the butter, and pour in the oil. Mix it all up using your hands. You should have a mixture that will press into a 7"x11"or 9"x9"pan.
Press 2 cups of the mixture into your baking pan. Set the rest aside. Bake the crust at 350°F for 10 minutes.
Stir together the 2/3 cup whole wheat flour, baking powder, and salt.
In another bowl beat the eggs, honey, and almond extract; stir in the flour mixture, chopped walnuts, and the apricots that have been snipped and cooked. Spread this mixture over the baked crust. Sprinkle the reserved crust mixture over the top, pressing it in lightly.
Bake in a 350ºF oven for 25 minutes. Cool and cut into bars.
Chef
