I had a three-day weekend because of Yom Kippur. I am not Jewish, but for those of you who are, I hope you enjoyed your day; especially your break-fast. The three-day weekend gave me a chance to catch up on some much missed cooking. On Saturday, I made some hummus which I ate on a whole wheat pita with campari tomatoes, crisp lettuce, and crunchy cucumbers. Then on Sunday, I had to go to the Fall Festival in my town and help out, because I am in the National Art Honors Society. I had to paint kid's faces for an hour. One community service hour down, 19 more to go. Before I had to leave, I decided to try this recipe for fruit and nut bars that was just screaming to be made.
Fruit and Nut Bars
This recipe is from Jennifer Shmoo, of Vegan Lunch Box, and can be found here. It is part of my on going quest to bake no added sugarl, no oil, Eat to Live friendly, foods. I did not have enough raisins, so it was made up of mostly apricots. I also used pumpkin seeds and almonds because I did not have walnuts. I think I am going to use this recipe as a base and change it around a little bit.