Apple-Date Bars

recipe
These offer a great homemade alternative to store-bought cereal bars. The butter contributes to the golden crust of the dense, moist fruit-studded treats. You can use walnuts instead of pecans or substitute raisins for the dates.

Yield:

16 adult servings (serving size: 1 bar)

Recipe from

Oxmoor House

Nutritional Information

Calories 279
Caloriesfromfat 0.0 %
Fat 9 g
Satfat 3.6 g
Monofat 3.4 g
Polyfat 1.4 g
Protein 3.3 g
Carbohydrate 48.5 g
Fiber 2 g
Cholesterol 26 mg
Iron 1.1 mg
Sodium 193 mg
Calcium 33 mg

Ingredients

9 ounces all-purpose flour (about 2 cups)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups sugar
7 tablespoons butter, softened
1 large egg
2 large egg whites
1/4 cup applesauce
1 teaspoon vanilla extract
1 cup chopped pitted dates
1 teaspoon all-purpose flour
1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
1 1/2 cups chopped peeled Red Delicious apple (about 1 large)
1/2 teaspoon fresh lemon juice
2/3 cup chopped pecans
Cooking spray

Preparation

1. Preheat oven to 325°.

2. Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl, stirring with a whisk. Set aside.

3. Place sugar and butter in a large bowl, and beat with a mixer at high speed for 2 minutes or until light and fluffy. Add egg and egg whites, one at a time, beating well after each addition. Stir in applesauce and vanilla. Gradually add flour mixture to sugar mixture; stir just until combined to form a stiff batter. Toss dates with 1 teaspoon flour. Toss apples with juice. Add dates, apples, and pecans to flour mixture, stirring just until combined. Pour batter into a 13 x 9–inch baking dish coated with cooking spray. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.

let your toddler help by: Locating and gathering the ingredients. Pouring the measured dry ingredients into the mixing bowl. Adding the measured dates, apples, and pecans to the batter.

Note:

Kathy C. Kitchens, R.D.,

Cooking Light First Foods

August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note