Reviewed: Dec. 8, 2009

As I was using these bars to help out my 3-yr-old's "system," I wanted to make them appealing as possible. So, I added some seasoning with 1 t cinnamon, 1/2 t each of cloves and nutmeg. I replaced 1/2 the butter with applesauce, and then an additional 1/2 c applesauce for more flavor. To account for that added moisture I dumped in 1/2 c flax.... another digestive helper! My son GOBBLED THESE DOWN! I told him it was cake and he thought they were simply delicious! Oh, rather than a 7x11, I baked these in a 9x9 and that worked perfectly.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009

I made these for my mother in law and she loved them!

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Lynn

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Reviewed: Mar. 16, 2009

These are good. You can definitely tell there is no added sugars, so if you want something sweet, this is not the recipe for you. They turn out like a snack cake, and are very moist, especially after sitting over night. I used unsweetened applesauce for half of the butter. I would probably make these again when I want a healthier snack.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Feb. 22, 2008

This is the BEST recipe ever! Great tasting and quality ingredients. Thanks for sharing.

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Misty

Cooking Level: Expert

Home Town: Herkimer, New York, USA

Living In: Apple Valley, California, USA

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Reviewed: Feb. 11, 2008

This was a great Lenten "non-dessert" for those abstaining from sweets! The flavor was very good, and the texture was great, too. I might add more nuts next time, but it was good as written. Thanks!

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annanthony

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 23, 2007

For what they are, they were really great! Made them for a sugar intolerant grandpa for the holidays. They aren't much for the eye though - they actually look like they have chocolate in them! I will prolly make these again.

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Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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Reviewed: Oct. 26, 2007

I'd have given 20 stars if they'd allowed it! This is excellent on many levels, most importantly that it is naturally sweetened (And yes, best with wheat flour & ground flax). I was intending to photograph, because this entry needs to be honored with a picture, but haven't gotten there yet. But this recipe is a keeper to pass down through generations because of its health benefits and great taste. By the way, we used all dates because that's what we had.

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B. Maitreya

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2007

I could not find dates without added sugar so I substituted currants. I also added three cinnamon sticks to the bubbling fruit and butter and also a splash of brandy, I added two teaspoons pumpkin pie spice and toasted my walnuts before adding them to the batter. These came out so good! I kept them in the fridge overnight and they were even better, great recipe!

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Bakergrrl

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 23, 2007

Wonderful recipe. I haven't made any changes to the recipe. My nieces love these bars.

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mustardmel

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Reviewed: Jan. 10, 2007

This is a great recipe. I made a few changes, dried apricots instead of prunes, used 1/2 whole wheat pastry flour and 1/2 unbleached flour and added unsweetened carob chips (my son loves these, if your not used to carob chips don't add them, they do have a strong taste). I also added the spices and used 1/2 OJ and 1/2 water. They smelled great baking and even my husband ate up several before they cooled. I only bake without refined sweeteners of any kind (artificial included) and this will be a frequently used recipe at my house, you can easily vary it by using different fruits etc! Even the neighbors kids ate up a couple bars!!

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Jennifer

Home Town: Kansas City, Missouri, USA

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Reviewed: Dec. 26, 2006

To reduce the fat you can substitute 1/3 cup of applesauce for three to four tablespoons of the butter. I used real butter since I as using less to add more flavor. I substituted dried cranberries for the prunes. Delicious!

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tripletmom

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Reviewed: Sep. 16, 2006

i made this recipe as muffins (it didn't make a whole dozen) and my parents raved about them, they loved that they were full of fruit and fiber. they had a surprisingly dense and moist texture, which was great. i guess my cravings for a junkier treat got the best of me, but overall this recipe is wonderful since it doesn't use sugar in addition to the fruits' sugar.

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ANGIEBUTTT

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Reviewed: Aug. 27, 2006

These were moist and delicious, I added a jumble of dried fruit bits instead of dates and prunes(not a big fan) and they were still lovely, also boiled the fruits in oj/water mix to slightly sweeten the batter.

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Dana

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA

Living In: Linden, New Jersey, USA

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Reviewed: Mar. 23, 2006

these are great, not too sweet,i made them as written, my husband who has a a sweet tooth really liked these, of course i didn't tell him that they were sugarless! i would like to try them next time without the prunes and doubling the dates

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lljbc1

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Reviewed: Mar. 4, 2006

I've tried so many sugarless recipes but this is by far the best! Tastes so much better than those packaged "healthy" breakfast muffins/bars and it's by far better for you! I added orange juice instead of water, used butter but cut it in half, threw in some nutmeg and cinnamon, and cut the white flour with whole-wheat, ground flax seed, and wheat germ. The resulting bars were SO flavorful, moist, chewy, and possibly a little too sweet! Next time I will only replace 1/2c water with orange juice and add less dates, and I might replace most of the fat with applesauce. This is for sure worth a try if you're looking for a healthy sweet snack without the refined sugar.

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GORGANIC

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Reviewed: Feb. 3, 2006

I loved These ! I made them in the beggining for my moms husband whos diabetic, but I ended up eating them !They are so satisfying if you want somthing sweet ! And at least its healthy. I actually loved them SO much I was eating them for lunch and breakfast unintentionally and I LOST weight ! Thanx for the recipe !

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CURLYANGEL

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Reviewed: Nov. 10, 2005

I was asked to make sugar free goodies for Grandparent's Day @ school -- these were OK. I mean nothing compared to a real brownie or anything, but tasted like a nice sweet coffee cake. I drizzled some sugar free cream cheese frosting over them to add some appeal. I only had dried cranberries (Craisens) and raisens, so just made sure I put 1 1/2 cups total fruit in them. Like another reviewer stated though - be aware that all that fruit counts for some sugar in diabetic exchanges. But, not a bad coffee cake-like recipe for special diets.

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REDFRECKLEMOM

Cooking Level: Expert

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Reviewed: Jun. 22, 2005

This is great for breakfast! You never even miss the sugar. The cinnamon and nutmeg definitely gives it an extra kick. Almost like spice cake. Great served warm with a little butter.

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CALIROSE74

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Reviewed: Dec. 14, 2004

Very good! If you add extra nutmag and cinnimon tastes verry Christmasy

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AMY84

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Reviewed: Sep. 30, 2004

These bars do not have ADDED sugar, but raisins, dates and prunes do have sugar. My box of raisins says 29 grams of sugar per 1/4 cup of raisins. The sugar naturally found in fruit may be better than added processed sugar, but don't count it out completely.

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LESLIEKAE1

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