Nutritional Info

Nutrition Facts

Serving Size 1 (6g)

Calories 24
Calories from Fat 5 (21%)
Amount Per Serving %DIV
Total Fat 0.6g 1%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 15.4mg 1%
Potassium 19.8mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0.3g 1%
Sugars 0.1g
Protein 0.6g 1%

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Recipe Description
These low cholesterol bars are so easy to make and are handy to have on hand for healthy snacks. Wrap a few up for a planned picnic or hike with the family.
Prep time
15 min
Cook time
28 min
Ready In
43 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  dried calimyrna figs, chopped (cut with scissors) and packed
1/2 Cup(c)  dates, chopped (cut with scissors) and packed
1/2 Cup(c)  raisins, packed
1/2 Cup(c)  prunes, chopped (cut with scissors) and packed
1/4 Cup(c)  sesame seeds
1 1/2 Cup(c)  pecans, chopped
1/4 Cup(c)  raw sunflower seeds, hulled
1/2 Cup(c)  unsweetened coconut, premoistened with 1 tablespoon water and 1 tablespoon vegetable oil
1/4 Cup(c)  brown rice syrup

Preparation

Preheat oven to 275°F. Oil an 8 by 8 by 2 inch baking pan. In a large bowl, combine all ingredients. Pour into prepared baking pan. Dampen hands with water and press down firmly on dough. Bake for 28 minutes, or until bars become nearly dry and less sticky to the touch. (Bars will get firmer as they cool, so be careful not to overcook.) Remove pan from oven and place on a wire rack to cool for 20 minutes. With a down and up motion, use a spatula to cut into 9 bars. Leave bars in pan and refrigerate, uncovered, until completely cooled. To serve, remove bars with a spatula and place on a serving plate. To store, place cooled bars in an airtight container and refrigerate or freeze.

Additional notes

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