Low Calorie Recipe
Delicious raspberry bars made with millet and whole wheat flours, quick rolled oats, shredded coconut and a tasty raspberry, date and pineapple filling sweetened with honey.
1/2 cup millet flour
1/2 cup whole wheat flour
3 cups quick rolled oats
1/2 cup unsweetened shredded coconut
1 cup orange juice plus 2 to 3-tablespoons
2 tablespoons olive oil
1 teaspoon vanilla extract
1/2 teaspoon salt
12 ounce bag unsweetened frozen raspberries (about 3-cups)
1 cup date pieces
1 cup crushed pineapple, drained
1/2 cup orange juice concentrate
1/2 cup honey
1 teaspoon fresh orange peel
Place filling ingredients in saucepan and cook over medium low heat, stirring frequently, until thick.
Mix the remaining ingredients, except the extra 2 to 3-tablespoons orange juice, and press half the mixture into a 9 x 13-inch baking dish lightly sprayed with cooking spray. Spread with raspberry mixture.
Stir in remaining 2 to 3-tablespoons orange juice in the remaining oat mixture, spoon on top of fruit and press lightly. Bake in a 350-degree oven for 30 minutes. Cool and cut into bars.
Yield: 24 Bars
Serving size: 1 bar
Calories: 136; Fat: 3.7g; Cholesterol: 0mg; Sodium: 51g