2 c Cake flour
3/4 ts Baking powder
1/2 ts Salt
1 1/2 c Quick-cooking oats
1 c Dark-brown sugar, packed
2 Egg whites
Raisin Puree
3/4 c Chopped bittersweet chocolate
1/3 c Toasted walnuts, optional
1 tb Grated orange zest
Sift together flour, baking powder and salt into large bowl. Stir in oats
and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin
Puree. Stir into flour mixture along with chocolate, walnuts, and
orange zest just until blended. Spoon in 9-inch-square baking pan
sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to
30 minutes. Cool. Cut into 24 bars.
