Tropical Fruit and Nut Bars

Because my mom sent home Easter leftovers, I am not planning on having to cook a meal for a couple of days. One thing I did make was a variation on my original fruit and nut bars recipe. This one uses the same concepts, but with ingredients that make it a little more in sync with the warm weather.

This recipe is not quite as good for you as the original one...I added coconut which is really high in saturated fat, but I couldn't bring myself to leave it out. I just love coconut. I didn't bother with pictures or ratings, because they pretty much look exactly the same as the first time, and they taste just as delicious.

Also, this is a perfect example of how you can take any recipe and change it to accommodate your own tastes. Never feel like you have to follow a recipe exactly!

Ingredients:

1/3 cup (45 grams) all purpose flour
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
1/3 cup (70 grams) light brown sugar
1 1/2 cups walnuts, chopped
1 cup almonds, chopped
1/2 cup macadamia nuts, chopped
1/3 cup shredded coconut
2/3 cup dried mango, chopped
1 cup dried pineapple, chopped
1 large egg
1/2 teaspoon pure vanilla extract


Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready an 8 x 8 inch (20 x 20 cm) square baking pan that has been lined across the bottom and up the two opposite sides with aluminum foil. Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the brown sugar, walnuts, and dried fruit. Use your fingers to make sure that all the fruit and nuts have been coated with the flour mixture.

In a separate bowl, beat (with a wire whisk or hand mixer) the egg and vanilla until light colored and thick (this will take several minutes). Add the egg mixture to the fruit and nut mixture and mix until all the fruit and nut pieces are coated with the batter. Spread into the prepared pan, pressing to even it out.

Bake for about 35 to 40 minutes, or until the batter is golden brown and has pulled away from the sides of the pan. Remove from oven and place on a wire rack to cool. When cooled, lift the bars from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 squares.
Can be stored for about 10 days at room temperature or longer if refrigerated