Here's a couple you might like:
These delicious bars contain no eggs or sweeteners.
1 cup whole wheat, brown rice, or barley flour
1 cup rolled oats
1/2 teaspoon sea salt
1/4 cup oil
1 cup walnuts, minced
1 cup raisins, minced
1 cup pitted prunes, minced
1 tablespoon grated orange or lemon peel (optional)
1/3 to 1/2 cup water
Preheat oven to 325º. Oil 8-inch square baking pan. Blend flour, oats, salt, and oil with fingers until evenly mixed.
Mince the nuts in food processor and add to oat mixture. Mince raisins and prunes in food processor. Add them to batter along with the orange or lemon peel and ⅓ cup water. Mix the batter with your hands or in food processor. Add remaining water as neces-sary to make batter hold together.
Press into prepared pan. Bake for 30 minutes. Let cool, and cut into 16 squares.
Yield: 16 bars
These low fat, lightly sweetened bars are cooked at a low temperature to preserve the nutrients. They are great for snacks, breakfast on the run, or in lunch box.
3/4 cup raisins or chopped dried fruit
3 cups rolled oats
1/2 cup sunflower seeds
1/2 cup unsweetened coconut flakes
1 teaspoon ground cinnamon or pumpkin pie spice
1/2 cup honey, maple syrup, brown rice syrup, or agave nectar
1/3 cup peanut butter, almond butter, or tahini
1/4 cup raisin soak water
Place raisins in small heat-proof bowl or measuring cup. Add just enough boiling water to cover fruit. Preheat oven to 250°F. Oil a 9 x 13-inch baking dish. Drain raisins but reserve soak water. In large mixing bowl, combine oats, seeds, coconut, cinnamon, and fruit.
Place sweetener, nut or seed butter, and 1/4 cup raisin soak water in small saucepan. Warm over low heat, stirring until smooth. Pour over oat mixture. Mix thoroughly. Press into prepared baking dish. Bake for one hour. If crispy bars are preferred, bake an extra 15 minutes. Score into squares immediately upon removing from oven. Let cool. Bars will harden as they cool.