My fellow nutrition students have inspired this recipe with a discussion on whole grains and the prevention of cardiovascular diseases. Please check out the Whole Grain Council for more information on the health benefits of whole grains, and how to identify the "TRUE" whole grain products!
Whole Grain Fig and Raspberry Bar
makes 16 bar cookies
1 cup whole grain flour
1 1/2 cup old fashioned (large flake) oats
1/8 cup flax seeds
1/8 cup wheat germ
1 t baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup brown sugar, packed
1/8 cup granulated sugar
4 oz (1 sticks) cold butter
2 oz canola oil
1/2 cup black mission fig preserve
1/2 cup raspberry preserve
1/2 cup chopped walnuts
1. Preheat oven to 350 degrees.
2. Lightly grease an 8” square pan and line with a piece of parchment paper to cover all sides
3. Combine the flour, oats, baking powder, salt, cinnamon and both sugars in the bowl of a food processor. Process until ingredients are combined and the oats are chopped a bit but not ground completely.
4. Cut the cold butter into small pieces and add to the dry ingredients along with the vanilla. Pulse until the mixture starts to clump. It should remain a bit loose but hold together when pinched.
5. Transfer the above mixture into a large bowl, and stir in flax seed, wheat germ and canola oil until uniform
6. Press about 2/3 of the oatmeal mixture into the prepared pan to form the bottom layer. Distribute the chopped chocolate evenly across the surface. Pour the fig mixture over the chocolate and spread gently. Top with the remaining oatmeal mixture.
7. Press the chopped walnuts gently into the surface.
8. Bake for 25-30 minutes or until slightly browned. Place the pan on a wire rack to cool completely. Cut into bars