Lipsmackin' Backpackin' by Christine and Tim Conners

Mix dry ingredients. Add and blend the rest of the ingredients until the dough mix is moist.

Nutritional Snapshot (per serving)

calories: 240 protein: 4 g carbohydrates: 50 g sodium: 250 mg fiber: 2 g fat: 5 g cholesterol: 0 mg total weight: 2 pounds 7 ounces weight per serving: 2.4 ounces total servings: 16 bars

Pour into a greased 8x8-inch or 9x9-inch square pan. Bake at 300 degrees F for 1 hour. The bread should pull away from the side of the pan when ready. Cut into squares while warm. Leave in pan to dry, uncovered, for 8 to 10 hours. Wrap individually in plastic wrap and store in Ziploc bags. This bread keeps well when frozen and can be refrozen if not used. It also dries well in a dehydrator.

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