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Prep 20min
Total1hr50min
Servings36
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Ingredients
Date-Apricot Filling
1 1/4
cups dates (8 ounces pitted)
1 1/2
cups dried apricots, cut-up (8 ounces)
1/2
cup sugar
1 1/2
cups water
Bars
1
cup packed brown sugar
3/4
cup canola or soybean oil
3/4
cup Gold Medal™ all-purpose flour
1
cup plus 2 tablespoons ground flaxseed or flaxseed meal
1
teaspoon salt
1/2
teaspoon baking soda
1 1/2
cups quick-cooking oats
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Steps
1
In medium saucepan, mix all filling ingredients until well blended. Cook over medium-low heat, stirring constantly, until thickened, about 10 minutes. Cool completely.
2
Heat oven to 400°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
3
Mix brown sugar and oil in large bowl. Stir in remaining ingredients; mixture will be moist and crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with date-apricot filling. Top with remaining crumb mixture; press lightly.
4
Bake 25 to 30 minutes or until lightly browned. Cool in pan on wire rack about 1 hour. For bars, cut into 6 rows by 6 rows.
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This wonderful, old-fashioned recipe now contains flaxseed. Buying whole flaxseed and grinding it into meal with a coffee grinder is less expensive than buying ground flaxseed. Because flaxseed is high in fat (good fat) and fats do not keep very long, grind only the amount you need and keep it covered in the refrigerator for up to two weeks.
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