1 c Whole wheat flour 3/4 c All-purpose flour 2/3 c Packed brown sugar 1/2 c Dried apricots -- chopped 1/2 c Dried prunes -- chopped 1/2 c Raisins 1/4 c Wheat bran 1 t Baking powder 1/2 ts Cinnamon 1/2 ts Salt 1/4 ts Nutmeg 1/4 ts Baking soda 1 Apple -- grated 3/4 c Yogurt, plain, low-fat 1/4 c Vegetable oil 2 Eggs in bowl, mix whole wheat and all-purpose flours, sugar, apricots, prunes, raisins, bran, baking powder, connamon, salt, nutmeg, baking soda and apple; set aside. Whisk together yhogurt, oil and eggs; stir into dry ingredients just until combined. Spread in greased 9-inch square cake pan. Bake in 350F 180C 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.)
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