Fruit and Whole Grain Breakfast Bar, no eggs or added fats

Homemade breakfast bar!

9x13 pan, 16 servings,  Bake at 350 degrees F, for 30-40 minutes (just make sure it doesn't look wet in the center before removing from oven)

Ingredients:

• 3 cups rolled oats
• 1 cup whole wheat pastry flour
• 1 cup whole wheat flour
• 1/2 cup PB2 peanut butter powder (optional)
• 1/4 cup Bob's Whole Grain Hot Cereal Mix
• 2 tablespoons chia seeds
• 1 tablespoon unsalted sunflower seeds
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 teaspoon nutmeg or mace
• 1 teaspoon coriander (optional)

Mix these dry ingredients together and set aside.
In a different bowl, combine the wet ingredients:

• 1/2 cup date sugar (use less as you see fit)
• 1 1/4 cup applesauce
• 1/2 cup low fat almond milk, or non-fat soy milk
• 1 tablespoon vanilla extract

In a different small bowl combine:

• 1/2 cup water
• 2 tablespoons egg replacer powder
• 2 tablespoons flaxseed meal

Whip together and pour over wet ingredients.
Fold dry and wet ingredients together carefully, (too much stirring will make the cookies tough) and add dehydrated fruit:

• 2 cups dehydrated fruit such as strawberries, blueberries, peaches, raspberries, etc.  (I like to purchase freeze-dried fruit by the case from Honeyvillegrain.com and keep it around for recipes, cereal, snacking.  It isn't nearly as sugary and sweet as dried fruit.  It is a little bit of a luxury, but a case--6 large cans--will last us several months, and you can mix it up so each can is a different fruit.  The cheap shipping is a steal.)

Spread evenly into a 9x13" pyrex baking dish that has been sprayed lightly with canola oil or use a non-stick pan.

• Sprinkle with a couple of tablespoons of chopped walnuts, optional.

Bake at 350 degrees for 30-40 minutes.  Cool on wire rack.  Cut into 16 or more bar cookies.