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1/2 cup (125 mL) vegetable oil
1/2 cup (125 mL) fancy molasses
1/3 cup (80 mL) almond butter
1/4 cup (60 mL) packed SPLENDA® Brand Brown Sugar Blend
1 cup (250 mL) dried blueberries or dried cranberries
1 cup (250 mL) hulled unsalted sunflower seeds
2 cups (500 mL) whole wheat flour
1/3 cup (80 mL) skim milk powder
3 tbsp (45 mL) wheat germ
1 tsp (5 mL) baking powder
In large bowl, whisk together eggs, oil, molasses, almond butter and SPLENDA® Brown Sugar Blend until smooth; stir in blueberries and sunflower seeds.
In separate bowl, whisk together flour, skim milk powder, wheat germ and baking powder; stir into liquid ingredients until blended.
Spread into greased 9 inch (23 cm) square cake pan. Bake in 350°F (180°C) oven for 35 minutes or until browned and firm to the touch. Let cool on rack; cut into bars.
Amount per Serving:
Serving Size: 1 bar
Total Calories: 249
Calories from Fat: 126
Total Fat: 14 g
Saturated Fat: 1 g
Cholesterol: 21 mg
Sodium: 41 mg
Total Carbohydrates: 28 g
Fibre: 4 g
Sugars: 9 g
Protein: 6 g