Recipe - Honey-Date Bars *Low-Fat*

diane crhn32b

FILLING
Three fourths cup Pitted dates;
One fourth cup Raisins;
1 cup Water;
One fourth cup Honey;

CRUST
2 cup Quickcooking oats;
1 cup Unbleached white flour; or
wholewheat pastry flour
1 teaspoon Baking powder;
1 teaspoon Ground cinnamon;
One half teaspoon Ground ginger;
1/8 teaspoon Ground nutmeg;
One fourth teaspoon Salt; optional
One half cup Honey;
One fourth cup Safflower oil;
One fourth cup Applesauce;
1 teaspoon 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 9inch 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 One half by 3inch bars.
Makes 18 bars.

HELPFUL HINT: Store bars in a tightly lidded container to keep them from
getting soggy. They also freeze well.

SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No
Cholestrol (No Kidding) Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini