This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. These bars can be baked ahead, cut and frozen in zip-lock bags and kept up to 2 months in the freezer.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
Coat a 9x13-inch pan with butter and set aside.
Cream the butter and brown sugar in a large mixing bowl.
Mix in the egg and milk.
Stir in the apple.
Add the flour, baking soda, cinnamon, cloves, and nutmeg and mix thoroughly.
Stir in the nuts and dates.
Spread batter in the prepared pan and bake for 20 to 25 minutes, until firm to the touch.
Remove from the oven and allow to cool for 10 minutes before cutting.
Nutritional Info
Serving Size
Calories
136
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.