- 12
Ingredients
- 1 cup whole-wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cardamom or 1/4 tsp ground cinnamon
- 1/2 cup orange juice
- 1/3 cup canola oil
- 1/4 cup egg substitute
- 1/4 cup packed brown sugar substitute blend
- 2 oz chopped walnuts, pistachios, or slivered almonds
- 1/2 cup apricot fruit spread
- 1/4 cup dried cranberries
Preparation
Step 1
Preheat oven to 350°F. Line an 11 x 7-inch glass bar pan with enough foil to overhang slightly.
Combine flour, baking powder, salt, and cardamom or cinnamon in a medium bowl.
Combine juice, canola oil, egg substitute, and sugar in another medium bowl and whisk until well blended. Add to flour mixture and stir until just blended. Spoon batter into the baking pan, spread evenly over all, and bake 20-21 minutes or until a wooden pick inserted near the center comes out clean. Place baking pan on a wire cooling rack and cool completely.
Remove baked cookie base from foil and place on a cutting board. Heat a medium skillet over medium-high heat. Add nuts and cook 2 minutes or until fragrant, stirring frequently. Remove from skillet; set aside to cool.
To skillet, add fruit spread and heat over medium-high heat until slightly melted, stirring constantly. Remove from heat and spread evenly over cookie base. Top with nuts and cranberries. Cool before cutting into 24 squares. Refrigerate leftovers.
Fresh tip: To make these bars even prettier, cut each square in half diagonally.
Nutrition Information
Exchanges/Choices
1 1/2 Carbohydrate
2 Fat
Calories: 175
Calories from Fat: 80
Total Fat: 9 g
Saturated Fat: 0.8 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 80 mg
Total Carbohydrate: 22 g
Dietary Fiber: 2 g
Sugars: 12 g
Protein: 3 g