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Cook Time:40 minsAdditional Time:2 hrs 5 minsTotal Time:2 hrs 45 minsServings:18Yield:18 barsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:2 hrs 5 minsTotal Time:2 hrs 45 minsServings:18Yield:18 bars
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:2 hrs 5 mins
Additional Time:
2 hrs 5 mins
Total Time:2 hrs 45 mins
Total Time:
2 hrs 45 mins
Servings:18
Servings:
18
Yield:18 bars
Yield:
18 bars
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1cupchopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided¾cupwhole-wheat pastry flour (see Tip)¾cupall-purpose flour½cupsugar½teaspoonsalt4tablespoonscold unsalted butter, cut into small pieces1largeegg2tablespoonscanola oil1teaspoonvanilla extract¼teaspoonalmond extractFruit Filling3¼cupsdiced mixed soft dried fruit(about16ounces), divided1½cupsapple cider½cupsugar¼cupcornstarch1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Crust
1cupchopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
¾cupwhole-wheat pastry flour (see Tip)
¾cupall-purpose flour
½cupsugar
½teaspoonsalt
4tablespoonscold unsalted butter, cut into small pieces
1largeegg
2tablespoonscanola oil
1teaspoonvanilla extract
¼teaspoonalmond extract
Fruit Filling
3¼cupsdiced mixed soft dried fruit(about16ounces), divided
1½cupsapple cider
¼cupcornstarch
Directions
To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture
to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
To prepare fruit filling & assemble bars: Combine 2 cups dried fruit, cider, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 1 1/4 cups dried fruit and 1 teaspoon vanilla.
Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
Bake the bars for 15 minutes. Reduce oven temperature to 350 degrees and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
Tips
Make Ahead Tip: Cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. Cover or individually wrap and refrigerate the cooled bars for up to 5 days.
Tip: Lower in protein than regular whole-wheat flour, whole-wheat pastry flour is milled from soft wheat and has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores.
Originally appeared: EatingWell Magazine, September/October 2010
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Nutrition Facts(per serving)243Calories9gFat40gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
