Ingredients
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1 cup quick-cooking oats
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1/2 cup dark raisin
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1/2 cup golden raisin (I sometimes sub prunes or dates,cut up)
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1/2 cup dried apricot
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1/3 cup unsalted butter, room temperature
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1/2 cup brown sugar, firmly packed
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1/4 cup golden molasses
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1 cup unbleached all-purpose flour
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1/4 cup whole wheat flour
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1/2 cup nonfat dry milk powder
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1/4 cup toasted wheat germ
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon vanilla
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1 pinch salt (mineral salt from the health food store is good)
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1/2 cup milk (2% is preferable)
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1 tablespoon unsalted butter
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1 large egg
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1/2 cup sliced almonds
Instructions
- Preheat oven to 300°F.
- Place oats and sliced almonds on a baking sheet.
- Toast in oven for 10 minutes.
- Set aside.
- Turn the oven to 325°F.
- Place raisins, apricots, oats, and almonds in a food processor.
- Pulse about 10 times until coarsely chopped.
- Set aside.
- In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
- In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt.
- Add to the creamed mixture.
- Add the milk and mix thoroughly.
- Add dried fruit mixture.
- Butter a 13x9-inch baking pan.
- Pour in the batter and spread evenly.
- Bake for about 30 minutes, until set.
- Cool in the pan. Cut into 18 (1 x 4-inch) bars.
- To store, wrap bars individually in plastic wrap or those little snack baggies.
- Will keep for about 1 week. For longer storage, freeze for up to 3 months.