1 cup whole wheat flour
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup dried apricots, chopped
1/2 cup dried prunes, chopped
1/2 cup raisins
1/4 cup wheat bran
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp baking soda
1 apple, grated
3/4 cup yogurt, plain, low-fat
1/4 cup vegetable oil
2 eggs
Directions
in bowl, mix whole wheat and all-purpose flours, sugar, apricots,
prunes, raisins, bran, baking powder, connamon, salt, nutmeg, baking
soda and apple; set aside. Whisk together yhogurt, oil and eggs; stir
into dry ingredients just until combined. Spread in greased 9-inch
square cake pan. Bake in 350F 180C oven for 35-40 minutes or until
cake tester inserted in centre comes out clean. Let cool in pan on
rack; cut into bars. (Bars can be stored in airtight container for up
to 3 days, or individually wrapped and frozen for up to 1 month.)
Servings: 20 bars
Apple Breakfast Bar Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Fruit
The History of Recipes
We can read the history of written recipes far back into antiquity, at least as far into history as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, we find some recipe books from the 14th Century - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of meals on the menues of the upper classes of those days. By the advent of the twentieth century, cook books are in great demand, due to more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Apple Breakfast Bar recipe.
