Recipe Talk

Woman's World Breakfast Cookie Bar
recipe by Karyl Lee

Very dense, chewy, and not too sweet filling breakfast bar, portable and easy after the first mix and bake.
18-24 servings
50 minutes 20 mins prep
1 1/4 cups date sugar (or 8 oz bag date sugar)
3/4 cup rice syrup (or 1/2c agave syrup 1/4 water)
3 cups rolled oats
2 cups natural bran (I use oat bran)
10 ounces prune puree
2 tablespoons canola oil
1 tablespoon vanilla
1/2 cup cocoa powder
1/2 cup chocolate chips
4 egg whites
2 cups wheat flour
1 tablespoon baking soda
1 tablespoon cinnamon (optional)

Mix all ingredients except egg whites and flour and soda together in a large bowl.
Sift the flour and soda together and add to the bowl.
Beat the egg whites foamy and stir in well.
It will take quite an effort to mix it all together well.
Put into a parchment lined jelly roll pan and pat down as evenly as possible.
Keep your hands moistened while you do this.
(STICKY) Bake at 350 F for about 30 minutes, although you can check it at 25 minutes.
Cut into 18-24 bars as you wish.
Keeps well wrapped and refrigerated.
I have not tried to keep them outside of the fridge, nor in the freezer.