Fruit and Nut BarsFrom peetabear 8 years ago
- 1/3 cup (95 grams) all purpose flour shopping list
- 1/8 teaspoon baking soda shopping list
- 1/8 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1/3 cup (70 grams) light brown sugar shopping list
- 1 1/2 cups (145 grams) walnuts (can also use pecans, hazelnuts, or almonds), chopped shopping list
- 1/2 cup (65 grams) dried cherries or cranberries shopping list
- 1 1/2 cup dates, pits removed and cut into quarters shopping list
- 1 cup (165 grams) dried apricots, cut into bite size pieces shopping list
- 1 large egg shopping list
- 1/2 teaspoon pure vanilla extract shopping list
How to make it
- Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready an 8 x 8 inch (20 x 20 cm) square baking pan that has been lined across the bottom and up the two opposite sides with aluminum foil. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the brown sugar, walnuts, and dried fruit. Use your fingers to make sure that all the fruit and nuts have been coated with the flour mixture.
- In a separate bowl, beat (with a wire whisk or hand mixer) the egg and vanilla until light colored and thick (this will take several minutes). Add the egg mixture to the fruit and nut mixture and mix until all the fruit and nut pieces are coated with the batter. Spread into the prepared pan, pressing to even it out.
- Bake for about 35 to 40 minutes, or until the batter is golden brown and has pulled away from the sides of the pan. Remove from oven and place on a wire rack to cool. When cooled, lift the bars from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 squares.
- Can be stored for about 10 days at room temperature or longer if refrigerated.
- Makes 16 - 2 inch (5 cm) squares.
People Who Like This Dish 14
The Cookpeetabear Mid-hudson Valley, NY
The Rating7 people
Ans almost sounds healthy, too! LOLgreekgirrrl in Huntington Village loved it
I love this recipe! 5* And I actually recognize the mesures, the same we use in Portugal! Thank you Peeta! I know I will be baking these soon.gourmetana in London loved it
Gotta make these real soon.. sounds soooooo good!! got my 5shirleyoma in Cove loved it
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