Monday, February 20, 2012
1 cup quick-cooking rolled oats
1/2 cup shelled unsalted raw sunflowerseeds
1/2 cup toasted wheat germ
1/4 cup whole-grain pastry flour or whole-wheat flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs
Preheat the oven to 350 degrees F. Coat a 9" X 13" baking pan with cooking spray.
Place all the ingredients, except the maple syrup and eggs, in a food processor and pulse until everything is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined . It will resemble a coarse paste.
Transfer to the baking pan and spread evenly to cover the bottom. Bake until lightly browned, about 20 minutes. Allow to cool for 15 minutes., then cut into 24 bars. Store in an airtight container at room temperature for about 3 days or wrap individually and freeze for up to 3 months.