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Makes 16
3/4
cup coarsely chopped dried apricots
3/4 cup dried cranberries
1 cup
whole wheat flour
3/4 cup all purpose flour
1/2 cup packed brown sugar
1/3 cup white sugar
1/4 cup quick-cooking rolled oats
2 teaspoons
baking soda
1/2 teaspoon salt
1 cup toasted walnut pieces
3/4 cup
toasted and coarsely chopped slivered almonds
1 1/4 cups fat-free plain
yogurt
1/4 cup canola oil
2 eggs
1 teaspoon pure vanilla
1/2
teaspoon finely grated orange peel
Combine apricots and
cranberries. Pour enough boiling water over to cover fruit. Let stand for one
minute. Drain well and spread on paper towel to dry.
Mix whole wheat flour,
all purpose flour, brown sugar, white sugar, oats, baking soda and salt. Stir
in walnuts and almonds. Whisk yogurt and oil, eggs, vanilla and orange peel.
Stir in apricots and cranberries. Preheat oven to 350 degrees.
Grease and
flour an 11 x 7 inch cake pan. Fold cranberry mixture into dry ingredients just
until moistened. Spread mixture into pan. Bake for 30 to 35 minutes or until
top is golden and toothpick comes out clean when inserted in centre.
Cool
on a rack; cut into squares using a serrated knife. Wrap tightly and store in a
cool place for up to 2 to 3 days. Bars may be wrapped individually and frozen
for up to one month.
Recipe adapted from Homemaker's Magazine.
