Kids won’t even know they’re eating something that’s good for them when they eat these delicious bars that will fuel their growing bodies. Recipe Courtesy of California Prunes.
1 cup (250ml) Californian Prunes, chopped
2 1⁄4 cups (550 mL) Whole wheat flour
1½ cups (375 mL) Old fashioned rolled oats
4 Tbsp. (60mL) Sunflower seeds
½ tsp. (2.5mL) Salt
¾ cup (175mL) Butter
½ cup (125 mL) Dark brown sugar
2 Tbsp. (30 mL) Maple syrup
Pre-heat the oven to 375°F (190°C). Grease and line the bottom of a 9 in. (23 cm) square cake pan with parchment paper.
Place the California Prunes in a food processor or blender with 2 Tbsp. (30 mL) water. Process until pureed. Set aside.
In a medium mixing bowl combine flour, oats, sunflower seeds and salt.
In a saucepan, over low heat, melt butter. Stir in brown sugar and syrup.
Pour butter mixture into mixing bowl with dry ingredients and stir until combined.
Press half of the mixture into the bottom of the cake pan.
Spoon prune purée, carefully spreading
it over oat mixture with a knife until the base is completely covered. Cover prune layer with remaining oat mixture.
Bake for 25-30 minutes until golden on top.
Let cool for 5 minutes, then cut into 12 squares, with a sharp knife. Continue cooling in pan, before removing. They can keep in an airtight container for a week.
Serves 12 bars