No Sugar Bars Food

SUGARLESS BARS

Steps:

• Cut dates and prunes into small pieces. Boil dates, prunes, raisins, and water for 5 minutes. Add margarine. Mix and set aside to cool.
• Preheat oven to 350 degrees F (180 degrees C).
• Mix the eggs, vanilla and nuts. Add to the fruit mixture. Sift the flour, baking soda and salt and add to the fruit mixture. (If you want a spicy bar add 1/2 tsp. Cinnamon and 1/4 tsp. Nutmeg to the flour.)
• Spread in 7 x 11 inch pan and bake for 25-30 minutes.

NO SUGAR BARS

Steps:

• Cook for 5 minutes until water is absorbed the chopped dates, raisins, and prunes. Add the stick butter.
• Then add the eggs, vanilla, baking soda, flour, and nuts.
• Put in greased jelly roll pan and bake 25-30 minutes at 350°F.

NO SUGAR ADDED GRANOLA BARS

Steps:

• Preheat oven to 350°F.
• Chop almonds and walnuts to desired size.
• Mix dry ingredients in a mixing bowl, then mix in milk and eggs.
• Pour ingredients into an oiled 11x7-inch baking pan.
• Bake for 25 minutes.

NO FLOUR NO SUGAR GRANOLA BARS

Steps:

• Preheat the oven to 350°F Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
• Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners, and water. Toss the wet ingredients with the dry, and peanut butter until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.
• Bake the bars for 30 to 40 minutes, until they're brown around the edges - don't be afraid to get a little color on the tops too. They'll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they'll set completely once completely cool.
• Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment "sling" to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.).
• Once cool, a serrated knife (or bench knife) to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the "glue", then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it's best to store bars in the refrigerator. They also freeze well.