Prune Coconut Bars
Yield
16 barsPrep
20 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
prunes
chopped and pitted |
*
|
| 1 | tablespoon |
orange zest
grated |
|
| ½ | cup |
water
|
|
| 1 | cup |
rolled oats
|
|
| 1 | cup |
whole-wheat flour
|
|
| ⅓ | cup |
wheat germ
|
|
| ½ | cup |
coconut
flaked or shredded |
*
|
| ½ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
prunes
chopped and pitted |
*
|
| 15 | ml |
orange zest
grated |
|
| 118 | ml |
water
|
|
| 237 | ml |
rolled oats
|
|
| 237 | ml |
whole-wheat flour
|
|
| 79 | ml |
wheat germ
|
|
| 118 | ml |
coconut
flaked or shredded |
*
|
| 118 | ml |
vegetable oil
|
|
Directions
Cook the prunes, orange rind, and water in a saucepan until the mixture is soft and smooth.
Meanwhile, combine the oats, flour, wheat germ, coconut, and oil in a bowl.
Stir to blend.
Press half the mixture in the bottom of an 8 inch square baking pan.
Pour the prune mixture on top and spread evenly.
Top with the remaining oat mixture and press evenly over the top.
Bake in a 350℉ (180℃) F oven for about 30 minutes, or until the topping is lightly browned.
Cool in the pan before cutting into bars.
