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Recipe by: lhouna
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See below ingredients and instructions of the recipe
2 c Whole wheat flour
1/2 c Packed brown sugar
1/4 c Skim milk powder
1/4 c Wheat germ
1 ts Baking powder
1 1/2 c Raisins or chopped dried
-apricots
1/2 c Unsalted sunflower seeds
2 Eggs
1/2 c Vegetable oil
1/2 c Molasses
1/3 c Peanut butter
In bowl, combine flour, sugar, skim milk powder, wheat germ and baking
powder; stir in raisins and sunflower seeds. Combine eggs,
oil,molasses and peanut butter. Add to dry ingredients, blending
well. Spread in greased 9 inch square cake pan. Bake in 350 F oven
for 35 minutes or until browned and firm to the touch. Let cool
completely. Cut into24 bars. Bars can be stored in air tight
container for up to 5 days.
Origin: Canadian Living, June 1992. Shared by: Sharon Stevens
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

English celebrity chef also known as The Naked Chef. BBC food television shows.
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