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Preheat over to 350 degrees. Grease and lightly flour 13x9-inch pan. In large bowl with electric mixer, beat brown sugar, margarine and water, oil, baking powder mixture. Stir in remaining ingredients. Place in prepared pan and spread with a spoon to cover the pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Drizzle with Vanilla Icing. Cool completely before cutting into bars.

Vanilla Icing: In small bowl, combine all ingredients. Stir until smooth. Add more water to achieve desired consistency.

On-the-Go Breakfast Bars (M, E, P, S, N) Vanilla Icing (M, E, W, P, S, N)
Bars 1 cup light brown sugar, firmly packed 1/3 cup milk-free, soy-free margarine, softened 1 T. water, 1 1/2 T. oil, 1 tsp. baking powder; mixed together 1 1/2 cups flour 1/2 cup water Vanilla Icing 1/4 tsp. vanilla extract 5 tsp. water	1 tsp. baking powder 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/4 tsp. baking soda 3/4 cup raisins 1 tsp. vanilla
Preheat over to 350 degrees. Grease and lightly flour 13x9-inch pan. In large bowl with electric mixer, beat brown sugar, margarine and water, oil, baking powder mixture. Stir in remaining ingredients. Place in prepared pan and spread with a spoon to cover the pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Drizzle with Vanilla Icing. Cool completely before cutting into bars. Vanilla Icing: In small bowl, combine all ingredients. Stir until smooth. Add more water to achieve desired consistency.

*Adapted from The Food Allergy Network 401 E. Gold Coast Rd. #326 Office: (402) 592-2055 Papillion, NE 68046-4194 Fax: (402) 592-2419

On-the-Go Breakfast Bars (M, E, P, S, N)

Vanilla Icing (M, E, W, P, S, N)

401 E. Gold Coast Rd. #326 Office: (402) 592-2055 Papillion, NE 68046-4194 Fax: (402) 592-2419

401 E. Gold Coast Rd. #326
Office: (402) 592-2055 Papillion, NE 68046-4194 Fax: (402) 592-2419