Thursday, June 16, 2011

Fruity Bars

I use dried fruit in many of my recipes.  They always add something new in terms of either texture or taste.  If the dried fruit is soaked before hand, we end up with a plump juicy piece of fruit rather than the harder dried fruit.  My hubby always asks me, why I don't use fresh fruit.  The answer is simple.  I don't always have it, in the house, or it is out of season.  Dried fruit steps in like a real trooper.

 Fruity Bars
                                        adapted from Taste of Home
  • 1 cup water1/2 cup chopped dates
  • 1/2 cup chopped pitted dried plums, cherries, cranberries, blueberries
  • 1/2 cup raisins
  • 1/2 cup oil (Canola)
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free flour mixture
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon   
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt


  • In a small saucepan, combine water, dates, plums and raisins.                                                                  
  • Cook over medium heat until fruit is softened, about 10 minutes.
  • Remove from the heat; stir in oil. Cool.
  • Stir in egg substitute and vanilla.
  • In a large bowl, combine the dry ingredients; stir in fruit mixture.
  • Spread into  an 8×8 baking pan that has been coated with cooking spray.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. 
  • Yield: 12 servings.
This is delicious for breakfast or a snack on the go.

Linked to Ultimate Recipe Swap   
Food and Health Carnival
Foodie Friday 


  1. delicious looking dessert
    check out the event in my site

  2. I am always using dried fruit in my baking - I love it's chewy texture in certain things. Your bars look so good Chaya - I am especially a sucker for dried cranberries.

  3. Your fruit bars looks delightful! I love dried cranberries! Great for snacking anytime of the day!


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