2 c Whole wheat flour 1/2 c Packed brown sugar 1/4 c Skim milk powder 1/4 c Wheat germ 1 ts Baking powder 1 1/2 c Raisins or chopped dried -apricots 1/2 c Unsalted sunflower seeds 2 Eggs 1/2 c Vegetable oil 1/2 c Molasses 1/3 c Peanut butter In bowl, combine flour, sugar, skim milk powder, wheat germ and baking powder; stir in raisins and sunflower seeds. Combine eggs, oil,molasses and peanut butter. Add to dry ingredients, blending well. Spread in greased 9 inch square cake pan. Bake in 350 F oven for 35 minutes or until browned and firm to the touch. Let cool completely. Cut into24 bars. Bars can be stored in air tight container for up to 5 days. Origin: Canadian Living, June 1992. Shared by: Sharon Stevens
|
