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Preheat
oven to 325°. In a large bowl, combine the oats, flour, muesli,
and ginger. Add the egg, applesauce, honey, brown sugar, and oil;
mix well. Stir in the dates, raisins, blueberries, and cranberries,
followed by the sunflower seeds, almonds, and Brazil nuts. Spread
the mixture evenly into an 8-inch square pan coated with DuPont
SilverStone® non-stick. Bake 30 minutes or until lightly browned
around the edges. Cool on a wire rack. Remove from the pan and cut
into 2-inch bars.
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