CEIMB: Walnut and Dried Cherry Bars

Hey CEiMP-ers -- forgive me PLEASE for this late posting. This has pretty much been one of the worst weeks of my life. I was incredibly ill and have barely been able to move for days. Total nightmare. But the antibiotics are kicking in and I almost feel human again.

So! This past week was my turn to host over at Craving Ellie in my Belly. My pick was the Walnut and Dried Cherry Bars, on p. 40 of So Easy (recipe at end of post).



I did not love these. I see that a lot of people really did, so maybe I should try them again. They were a little too soft for me, I'd try baking them a little longer next time, and maybe try a different kind of preserves. I feel badly picking a recipe and then not digging it, but oh well, they can't all be keepers.

I'm looking forward to reading through everyone else's posts (when I can look at the computer for more than 2 minutes without feeling like puking! Bon apetit!).


Walnut and Dried Cherry Bars

Ingredients
1 cup quick-cooking oats
3/4 cup whole-wheat pastry flour or regular whole-wheat flour
1/4 cup toasted wheat germ
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/3 cup unsweetened applesauce
1/4 cup canola oil
1 egg, beaten to mix
1 egg white
3/4 cup chopped dried tart cherries
1/2 cup finely chopped walnuts
Cooking spray
1/4 cup "fruit only" apricot preserves

Directions
Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.

In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts.

Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out

clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each.