These bars contain no oil and no sugar; they get their sweetness from dried fruit. They are also chock full of walnuts, which contain lots of those fabulous omega-3 fatty acids. These bars are wheat and soy-free -- great for those with allergy concerns.
makes 16 bars
1 cup whole spelt flour
1 cup rolled oats
¼ cup prune purée or one 2.5 oz container baby prunes
½ cup currants or finely chopped raisins
½ cup dried apricots, chopped fine
1 cup walnuts, chopped
⅓ cup water
Preheat the oven to 325ºF. Lightly coat an 8-inch x 8-inch pan with nonstick spray and set aside.
Combine all the ingredients in a large bowl and knead with your hands until a good, stiff dough forms. Add a tablespoon of water if the mixture is too dry. Press dough firmly and evenly into the prepared pan. Cut into squares with a sharp knife before placing in the oven.
Bake for 25 to 30 minutes, until baked through but still soft (don’t overbake them or the bars will be tough). Store leftover bars in the refrigerator.