2 c Whole wheat flour
1/2 c Packed brown sugar
1/4 c Skim milk powder
1/4 c Wheat germ
1 t Baking powder
1 1/2 c Raisins or chopped dried
1/2 c Unsalted sunflower seeds
1/2 c Vegetable oil
1/2 c Molasses
1/3 c Peanut butter
In bowl, combine flour, sugar, skim milk powder, wheat germ and
baking powder; stir in raisins and sunflower seeds. Combine eggs, oil, molasses and peanut butter. Add to dry ingredients, blending well. Spread in greased 9 inch square cake pan. Bake in 350F oven for 35 minutes or until browned and firm to the touch. Let cool completely.
Cut into 24 bars.
Bars can be stored in air tight container for up to 5 days.
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