Side Pannel
Honey-Date Bars *Low-Fat*
Honey-Date Bars *Low-Fat*
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Desserts, Cookies, Vegetarian
Ingredients List
- -diane crhn32b
Directions
FILLING
3/4 c Pitted dates;
1/4 c Raisins;
1 c Water;
1/4 c Honey;
CRUST
2 c Quick-cooking oats;
1 c Unbleached white flour; or
-whole-wheat pastry flour
1 ts Baking powder;
1 ts Ground cinnamon;
1/2 ts Ground ginger;
1/8 ts Ground nutmeg;
1/4 ts Salt; optional
1/2 c Honey;
1/4 c Safflower oil;
1/4 c Applesauce;
1 ts Vanilla extract
DATA PER SERVING
160 x *Calories
3 x *gm Protein
4 x *gm Fat
18 x *gm Carbo
x *mg Chol
25 x *mg Sodium
2 x *gm Fiber
Preheat overn to 350 F. Lightly oil a 9-inch square baking pan. Filling:
In a saucepan over medium heat, combine dates, raisins, and water; simmer
10 minutes, or until fruit is very soft. Drain fruit (save poaching
liquid). In a blender or food processor, puree fruit and honey, adding
reserved liquid as needed to achieve a spreadable consistency. Set aside.
Crust: In a large bowl, combine oats, flour, baking powder, cinnamon,
ginger, nutmeg and salt if desired.
IN another bowl, combine honey, oil, applesauce and vanilla, then add to
dry ingredients. Stir until well blended. Divide dough into two parts.
Press half of dough into prepared baking pan to form a crust. With a
spatula, spread fruit filling over crust, making sure to spread to corners
of the pan. Sprinkle remaining dough over the filling, again making sure to
get to the corners of the pan. Gently pat the topping smooth. Bake 25 to 30
minutes, or until golden brown.
Cool completely, then cut into 1 1/2 by 3-inch bars.
Makes 18 bars.
HELPFUL HINT: Store bars in a tightly lidded container to keep them from
getting soggy. They also freeze well.
3/4 c Pitted dates;
1/4 c Raisins;
1 c Water;
1/4 c Honey;
CRUST
2 c Quick-cooking oats;
1 c Unbleached white flour; or
-whole-wheat pastry flour
1 ts Baking powder;
1 ts Ground cinnamon;
1/2 ts Ground ginger;
1/8 ts Ground nutmeg;
1/4 ts Salt; optional
1/2 c Honey;
1/4 c Safflower oil;
1/4 c Applesauce;
1 ts Vanilla extract
DATA PER SERVING
160 x *Calories
3 x *gm Protein
4 x *gm Fat
18 x *gm Carbo
x *mg Chol
25 x *mg Sodium
2 x *gm Fiber
Preheat overn to 350 F. Lightly oil a 9-inch square baking pan. Filling:
In a saucepan over medium heat, combine dates, raisins, and water; simmer
10 minutes, or until fruit is very soft. Drain fruit (save poaching
liquid). In a blender or food processor, puree fruit and honey, adding
reserved liquid as needed to achieve a spreadable consistency. Set aside.
Crust: In a large bowl, combine oats, flour, baking powder, cinnamon,
ginger, nutmeg and salt if desired.
IN another bowl, combine honey, oil, applesauce and vanilla, then add to
dry ingredients. Stir until well blended. Divide dough into two parts.
Press half of dough into prepared baking pan to form a crust. With a
spatula, spread fruit filling over crust, making sure to spread to corners
of the pan. Sprinkle remaining dough over the filling, again making sure to
get to the corners of the pan. Gently pat the topping smooth. Bake 25 to 30
minutes, or until golden brown.
Cool completely, then cut into 1 1/2 by 3-inch bars.
Makes 18 bars.
HELPFUL HINT: Store bars in a tightly lidded container to keep them from
getting soggy. They also freeze well.
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