1 cup Whole wheat flour 3/4 cup All-purpose flour 2/3 cup packed Brown sugar 1/2 cup chopped Dried apricots 1/2 cup chopped Dried Prunes 1/2 cup Raisins 1/4 cup Wheat bran 1 teaspoon Baking powder 1/2 teaspoon Cinnamon 1/2 teaspoon Salt 1/4 teaspoon Nutmeg 1/4 teaspoon Baking soda 1 each grated Apple 3/4 cup plain Low fat yogurt 1/4 cup Vegetable oil 2 each lightly beaten Eggs
In a bowl, mix whole wheat flour, all-purpose flour, brown sugar, apricots, prunes, raisins, bran, baking powder, cinnamon, salt, nutmeg, baking soda and apple; set aside.
Whisk together yogurt, oil and eggs and stir into dry ingredients just until combined. Spread in greased 9-inch square cake pan. Bake in 350°F oven for 35-40 minutes or until cake tester inserted in centre comes out clean.
Let cool in pan on rack; cut into bars. Bars can be stored in airtight container for up to 3 days, or individually wrapped and frozen for up to 1 month.