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Breakfast and Brunch Recipes: Argo Bars


1 C. whole grain spelt flour (may use whole wheat)
1 3/4 C. uncooked oatmeal
1/4 C. millet
1/4 C. raw pumpkin seeds (no shell)
1 C. raisins
1 tsp. cinnamon
3 beaten eggs
1/4 C. maple syrup
1/4 C. honey
1/4 C. molasses
1/4 C. extra virgin olive oil
1 C. orange juice


Mix together the dry ingredients. (May add 1/2 C. dried pineapple, 1/4 C. chopped walnuts, mashed ripe banana, mashed cooked small sweet potato or 1 C. dark chocolate chips, as desired.) Mix together the wet ingredients. Use organic ingredients as much as possible. Mix the wet ingredients into the dry ingredients. Pour into a greased 9x13 inch baking dish. Bake at 350* for 30-35 minutes. Cool and cut into squares.

Serves: 16

Exchanges or food group servings: 1 1/2 STARCH, 1/2 FRUIT, 1 FAT

Nutrients per serving: CALS 203; PROTEIN 3.9g; CARBS 34g; FIBER 2.5g; TOT FAT 6g; SAT FAT 1g; SODIUM 14mg

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