Pack-and-Go Fruit and Nut Bars Recipe

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.

Ingredients

  • 2 eggs
  • 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
  • 2 eggs
  • 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® 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

Nutrition information

per serving
Total Fat 14.00g
Saturated Fat 1.00g
Sodium 41.00mg
Total Carbohydrates 28.0g
Fibre 4.00g
Sugars 9.00g
Protein 6.00g

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