For variety, substitute prunes for the apricots in these fat-free (and guilt-free) bars. Sweet and chewy, they make a nice lunch box treat.

　　

Ingredients

makes 24 (2-inch) bars

　　

FILLING

2 cups dried unsulfured apricots

　　2 cups water

　　

DOUGH

1 3/4 cups regular rolled oats (not quick cooking)

　　2 cups crispy brown rice cereal

　　1 1/2 cups sprouted spelt flour or whole wheat pastry flour

　　1 teaspoon baking soda

　　2 teaspoons ground cinnamon

　　1/2 teaspoon ground nutmeg

　　1/2 teaspoon cream of tartar

　　3/4 cup light agave nectar

　　1 cup unsweetened apple juice

　　1 teaspoon vanilla extract

　　1 teaspoon almond extract

　　1/2 cup sliced raw almonds, for topping

　　

Step 1

To make the filling, place the apricots and water in a heavy saucepan. Bring to a boil, then decrease the heat to simmer and cook partially covered for 20 to 25 minutes, until the apricots are very soft. Purée the apricots with the remaining cooking water using an immersible blender or food processor. Set aside.

　　

Step 2

Preheat the oven to 350°F. Lightly oil a 9- by 13-inch baking dish with canola oil spray.

　　

Step 3

To make the dough, in a large bowl combine the oats, cereal, flour, baking soda, cinnamon, nutmeg, and cream of tartar. In a separate bowl, combine the agave nectar, apple juice, vanilla extract, and almond extract. Pour the wet ingredients into the dry mixture and stir well to combine. Firmly press 2 cups of the dough into the bottom of the prepared pan. Spread the filling evenly on top. Mix the sliced almonds into the remaining dough and crumble over the top of the filling. Press down the crumble topping slightly. Bake for 25 minutes, or until golden. Let cool in the pan for about 20 minutes before cutting into squares.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.