|1.5 cups / 375 ml||rye flakes, such as Bob's Red Mill Creamy Rye Flakes|
|1/2 cup / 125 ml||all-purpose flour|
|1/2 cup / 125 ml||brown sugar|
|1/4 cup / 50 ml||ground flaxseed|
|2 tbsp / 25 ml||whole flaxseeds|
|2 tsp / 10 ml||cinnamon|
|1 tsp / 5 ml||ground ginger|
|1/2 tsp / 2 ml||baking powder|
|1/2 tsp / 2 ml||baking soda|
|1/4 tsp / 1 ml||salt|
|1 cup / 250 ml||unsweetened applesauce|
|3 tbsp / 50 ml||canola oil|
|2 tsp / 10 ml||vanilla extract|
|1/3 cup / 75 ml||dried cranberries|
|1/4 cup / 50 ml||sliced almonds|
Preheat oven to 350°F (180°C).
Lightly grease a 9 x 9 inch (2.5 L) metal cake pan.
In a large mixing bowl, combine rye flakes, flour, brown sugar, ground flaxseed, whole flaxseed, cinnamon, ginger, baking powder, baking soda and salt.
In another mixing bowl, combine applesauce, oil, egg and vanilla.
Pour wet ingredients over dry ingredients and mix well to combine. Add cranberries and almonds; stir to combine.
Pour batter into cake pan. Bake for 30 minutes, or until cooked thoroughly, and a knife inserted in the centre comes out clean.
Serve warm or cold.
Nutrition Per bar: 198 cal, 4 g pro, 7 g total fat (1 g saturated fat), 31 g carb, 4 g fibre, 14 mg chol, 125 mg sodium
Source: Leslie Beck's Healthy Kitchen