• 11/2 pounds fresh California tree fruit (peaches, plums and/or nectarines)

• 1/4 cup canola oil

• 1/2 cup light brown sugar

• 1/4 cup liquid egg substitute

• 6 tablespoons honey

• 1 teaspoon vanilla

• 1 cup all-purpose flour

• 2/3 cup whole wheat flour

• 1/2 cup instant nonfat dry milk powder

• 1 teaspoon baking soda

• 11/2 teaspoons ground ginger

• 1 teaspoon salt

• 3 cups quick-cooking rolled oats

• 1/4 cup dry roasted sunflower kernels

Lemon Glaze:

• 1 cup powdered sugar, sifted

• 1/4 teaspoon vanilla

• 2 teaspoons lemon juice

• 3 teaspoons hot water

Preheat oven to 325º F. Butter and flour 11"x151/2"x1" baking pan and set aside. Pit and dice fruit to yield

31/2 cups. Measure 1 cup into blender or food processor. Add oil and process until smooth. Reserve the remaining fruit.

With mixer, beat puréed mixture together with sugar, egg substitute, honey and vanilla until sugar is dissolved. Stir flours, dry milk powder, soda, ginger, salt, oats and sunflower kernels together in another large bowl. Add all at once to mixer bowl with remaining diced fruit; mix just to blend. Spread

Meanwhile, mix ingredients for glaze together until smooth. Drizzle or brush on bars while hot. Allow to cool in pan. Cut 5x6 to make 30 bars.

Nutrition information (per bar) - PROTEIN: 3 grams; FAT: 3 grams; CARBOHYDRATE: 24 grams; FIBER: 2.6 grams; SODIUM: 20 milligrams; CHOLESTEROL: 0.2 milligrams; CALORIES: 134 calories

For more recipes and information on California peaches, plums and nectarines, visit www.eatcaliforniafruit.com.

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