Apricot Coconut Bars
NotesWhen using margarine, choose a non-hydrogenated version to limit consumption of trans fats.
Makes36 bars (1 bar per serving)
Total Timeunder 2 hours
Make Ahead RecipeYes
Recipe Coursedessert, snack
Dietary Considerationdiabetic, egg-free, halal, high fiber, kosher, lactose-free, low cholesterol, peanut free, soy free, vegan, vegetarian
Mealbrunch, snack, tea
Taste and Texturechewy, fruity, nutty, sweet, tangy, tart
- 2 cups (500 mL) whole wheat flour
- 1½ cups (375 mL) quick-cooking rolled oats
- 1 1/3 cups (325 mL) lightly packed brown sugar
- ½ cup (125 mL) oat bran
- ½ cup (125 mL) natural wheat bran
- ½ tsp (2 mL) baking soda
- ½ cup (125 mL) margarine or butter, softened
- ½ cup (125 mL) vegetable oil
- 2 cups (500 mL) chopped dried apricots
- 1½ cups (375 mL) water
- ½ cup (125 mL) granulated sugar
- 2 tbsp (25 mL) all purpose flour
- 1 cup (250 mL) unsweetened shredded coconut
- 13- by 9-inch (3 L) baking pan, greased
Preheat oven to 350°F (180°C).
In a large bowl, combine flour, oats, brown sugar, oat bran, wheat bran and baking soda.
In a small bowl, combine margarine and oil. Stir into flour mixture until mixture resembles coarse crumbs. Reserve 1 cup (250 mL) crumb mixture. Press remaining crumb mixture into bottom of prepared pan. Set aside.
In a large saucepan, over medium high heat, combine apricots and water; bring to a boil. Reduce heat, cover and simmer for 5 minutes, until softened.
Meanwhile, combine sugar and flour. Stir into apricot mixture. Cook, stirring, for 1 minute or until thick. Stir in coconut.
Spread apricot mixture over crumbs in the pan and sprinkle evenly with reserved crumb mixture.
Bake for 35 minutes or until golden brown on top. Let cool completely in pan on a wire rack, then cut into bars.
Variation: Replace the apricots with your favorite dried fruit.
2008 Barbara Selley, BA RD