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1 cup Wholewheat Flour
¾ cup Flour, All-purpose
2/3 cup Brown Sugar, Packed
½ cup Apricots, Chopped
½ cup Prunes, Chopped
½ cup Raisins
4 tablespoon Bran
1 teaspoon Baking Powder
½ teaspoon Cinnamon
½ teaspoon Salt
¼ teaspoon Nutmeg
¼ teaspoon Baking Soda
1 Apple, Fresh,Grated
¾ cup Yogurt, Plain
4 tablespoon Vegetable Oil
2 Eggs
In bowl, mix whole wheat and all purpose flours, sugar, apricots, prunes, raisins, bran, baking powder, cinnamon, salt, nutmeg, baking soda and apple; set aside. Whisk together yogurt, oil and eggs; stir into dry ingredients just until combined.
Spread in greased 9-inch square cake pan. Bake in 350f oven 35-40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack; cut into bars. Bars can be stored in airtight container up to 3 days, or individually wrapped and frozen for up to 1 month.
¾ cup Flour, All-purpose
2/3 cup Brown Sugar, Packed
½ cup Apricots, Chopped
½ cup Prunes, Chopped
½ cup Raisins
4 tablespoon Bran
1 teaspoon Baking Powder
½ teaspoon Cinnamon
½ teaspoon Salt
¼ teaspoon Nutmeg
¼ teaspoon Baking Soda
1 Apple, Fresh,Grated
¾ cup Yogurt, Plain
4 tablespoon Vegetable Oil
2 Eggs
In bowl, mix whole wheat and all purpose flours, sugar, apricots, prunes, raisins, bran, baking powder, cinnamon, salt, nutmeg, baking soda and apple; set aside. Whisk together yogurt, oil and eggs; stir into dry ingredients just until combined.
Spread in greased 9-inch square cake pan. Bake in 350f oven 35-40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack; cut into bars. Bars can be stored in airtight container up to 3 days, or individually wrapped and frozen for up to 1 month.