Preheat oven to 300 degrees F.
Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F.
Place raisins, apricots
, oats, and almonds in a food processor
about 10 times until coarsely chopped. Set aside.
In the bowl of a heavy-duty mixer
fitted with a paddle, beat the butter, brown sugar
and egg until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ
, baking powder, baking soda
, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit
Butter a 13 by 9 by 2-inch baking pan. Pour in the batter
and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
To store, wrap bars individually in plastic wrap
. Will keep for about 1 week. For longer storage, freeze for up to 3 months.
SERVINGS: 18 (PER BAR); Calories: 179; Total Fat 6 grams; Saturated Fat
: 3 grams; Protein: 4 grams; Total carbohydrates: 28 grams; Sugar: 16 grams Fiber: 2.5 grams; Cholesterol: 23 milligrams; Sodium: 98 milligrams