![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1m7c9-uPCIfJRzgy1CwzwMyTLHxnbJT8vzGgekUujcilcebCmTmFwD5m-P7xQ0GoolqUH3Ig928PjXp14bN0sZG9M8WvPS4hKA9ksr7Bnnn1-10QBVCPl3ZekUpI2lAdDxBIlArIm5c/s200/bbars.jpg)
ideal for lunch boxes or even a late night snack. You can omit the apple but I like the taste and it adds moisture.
If you do omit the apple soak the prunes and apricots in a little water and add this to the mixture. make up the buylk by increeasing to 3/4 cup.
If you do not have prunes and apricots on their own use a mixture of dried fruits such as apple rings, peaches, apricots (1/12 cups bfore soaking)- soaked in water.
1 cup whole wheat or brown flour
3/4 cup all-purpose flour
2/3 cup packed dark brown sugar
1/2 cup dried apricots -- chopped
1/2 cup dried prunes -- chopped
1/2 cup raisins
1/4 cup wheat bran
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon baking soda
1 apple -- grated
3/4 cup plain yogurt
1/4 cup vegetable oil
2 eggs
In bowl, mix flours, sugar, apricots, prunes, raisins, bran, baking powder, cinnamon, salt, nutmeg, baking soda and apple; set aside. Whisk together yogurt, oil and eggs; stir into dry ingredients just until combined. Spread in greased 9-inch square cake pan. Bake in 350F/180C oven for 35-40 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack; cut into bars. (Bars can be stored in airtight container for up to 3 days, or individually wrapped and frozen for up to 1 month.)