Categories: Fruits, Breakfast 
      Yield: 20 bars 
  
      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 ts 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.)