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Servings: Provides 3 dozen bars
• 1, 6 ounce package sweetened dried cranberries*
• 1, 8 ounce package chopped dates*
• 1/2 cup water
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2 cups old fashioned oats
• 1 cup brown sugar, packed
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup margarine
* One 12 ounce package of fresh cranberries can be substituted for the dried cranberries and dates. Simmer cranberries and 2 tablespoons water in saucepan over low heat, stirring occasionally until cranberries have popped.
Frosting - Optional
• 1 cup powdered sugar
• 1 to 2 tablespoons orange juice
• 1/4 teaspoon vanilla extract
Preheat oven to 350°F.
In a saucepan over low heat, simmer cranberries, dates and water, stirring constantly. Simmer until all water is absorbed; remove from heat. Stir in 1 teaspoon of vanilla; set aside.
In a medium bowl, combine whole wheat flour, all-purpose flour, oats, brown sugar, baking soda and salt. Stir in butter or margarine until well blended.
Put half of the flour mixture into ungreased 9 x 13-inch pan; bake in oven for 8 minutes. Spoon cranberry/date mixture over crust; sprinkle with remaining flour mixture, pat gently.
Bake 20 to 25 minutes or until lightly browned; cool. If desired, drizzle with frosting.
** Fruit Variations: Dried, chopped apricots, cherries or apples can be substituted for the dried cranberries and dates.
One bar provides approximately: 155 calories, 2 g protein, 26 g carbohydrates, 2 g fiber, 6 g fat (2 g saturated), 7 mg cholesterol, 10 mcg folate, 1 mg iron and 108 mg sodium.
Recipe courtesy of the Wheat Foods Council
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