Honey-Date Bars *Low-Fat* (D) Recipe




Honey-Date Bars *Low-Fat* (D) Ingredients


FILLING

3/4 cup pitted dates
1/4 cup raisins
1 cup water
1/4 cup honey

CRUST

2 cup quick-cooking oats
1 cup unbleached white flour, or whole-wheat pastry flo
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp salt, optional
1/2 cup honey
1/4 cup safflower oil
1/4 cup applesauce
1 tsp vanilla extract

DATA PER SERVING

160 *calories
3 *gm protein
4 *gm fat
18 *gm carbo
1 *mg chol
25 *mg sodium
2 *gm fiber

A Recipe for
Honey-Date Bars *Low-Fat* (D)

 

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.



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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.

Albert Einstein (1879-1955)



Honey-Date Bars *Low-Fat* (D)

Without ice cream, there would be darkness and chaos.

Don Kardong






Honey-Date Bars *Low-Fat* (D) Directions

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.

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

Serves: 18

 

 

 

 

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