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.)