Raspberry-Oat Bars

Probably 450 years before anyone heard of anti-cancer agents, herbalists first noted the raspberry's virtue as a pregnancy tonic that strengthened expectant mothers for delivery.

Today, scientists are more interested in the ruby fruit's ellagic acid, which renders cancer-causing chemicals inactive, stops carcinogens from binding to human DNA and generally acts as a cancer cell scavenger.

Raspberries also pack a punch in vitamin C, manganese and fibre.

To get more in your diet, you'll love these;

Raspberry-Oat Bars;

These chewy breakfast or snack bars are less expensive than the foil-wrapped variety found at the super market.

Ingredients;

1 c. (250 mL) all-purpose flour.

3/4 c. (175 mL) each quick-cooking rolled oats and packed brown sugar.

1/4 c. (50 mL) each wheat germ and natural bran/

1/2 tsp. (2 mL) each salt and cinnamon.

1/4 tsp. (1 mL) baking soda.

1/3 c. (75 mL) apple juice.

1/4 c. (50 mL) vegetable oil.

3/4 c. (175 mL) reduced-sugar raspberry jam.

Preparation;

In bowl, combine flour, rolled oats, sugar, wheat germ, bran, salt, cinnamon and soda.

Drizzle with juice and oil, then stir until crumbly.

Remove 1 cup (250 mL) and press remaining mixture into greased, foil-lined 9-inch (2.5 L) square cake pan.

Spread with jam and sprinkle with reserved oat mixture.

Bake in 350°F (180°C) oven for 45 minutes or until golden and jam gets all bubbly at edges.

Let cool on rack.

Using foil, remove from pan.

Peel foil from sides and cut into bars.

(These raspberry-oat bars can be wrapped well and frozen for up to 2 weeks.)

Nutritional information;

Per bar: about 195 cal, 3 g pro, 5 g total fat (trace sat. fat), 35 g carb, 2 g fibre, 0 mg chol, 126 mg sodium. % RDI: 2% calcium; 10% iron, 3% vit C, 4% folate.

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