Total Steps
13
Ingredients
15
Tools Needed
8
Related Article
http://afeeder.blogspot.com/2007/07/pauls-potato-salad.htmlIngredients
- 1 cup grape seed oil
- 3/4 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup whole wheat or barley flour(optional)
- 1 cup large flaked rolled oats
- 3 tablespoons ground flax seeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup finely chopped pitted honey dates
- 1/2 cup dried cherries
- 1/3 cup green pumpkin seeds
Instructions
1
Step 1
Preheat oven to 350°F.
2
Step 2
Beat oil and brown sugar on low speed until very smooth.
3
Step 3
Beat in eggs one at a time.
4
Step 4
Beat in vanilla.
5
Step 5
In a small bowl, stir together flour, oats, ground flax seeds, baking soda, baking powder, cinnamon, allspice and salt.
6
Step 6
Beat dry mix into wet mix on low speed until combined. Stir in dates, cherries, and pumpkin seeds until combined.
7
Step 7
Pour batter into a well greased 9” x 13” baking dish.
8
Step 8
Smooth top with spatula.
9
Step 9
25 to 30 minutes
Bake in the center of the pre-heated oven for 25 to 30 minutes or until a cake tester comes out with little crumb.
10
Step 10
Remove from oven.
11
Step 11
Cool completely.
12
Step 12
Cut into 24 bars.
13
Step 13
Store bars in an airtight container for up to one week.
Tools & Equipment
oven
electric mixer
mixing bowl
small bowl
spatula
9x13 baking dish
cake tester
airtight container