Eggless Fruit and Nuts Bars

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Fruit & Nut Bars

Have you gone grocery shopping when you were hungry? Have you noticed that when you do that you really fill the shopping cart with everything that you see, whether you need it or not? That's what happened (sometime back in December) and I had a tub of Old English style fruit and citrus peel mix sitting in one corner of the refrigerator until last week.

Finally, I decided to use it and the first recipe which came to my mind was the Vegan Christmas fruitcake.

Earlier I had baked that cake using applesauce. Since this month's egg substitute is yogurt and buttermilk, I decided to go with buttermilk. Moreover one of the visitors (Ramya) had mentioned that she tried the recipe with yogurt and it came out well and so did mine.

It's really amazing that a simple recipe like this and with NO added fat can yield such fabulous results. Everybody loved the bars. This time I have categorized it under bars because it can either be a cake or a bar.

However you call it, the taste is phenomenal. I also replaced the all-purpose flour with whole wheat pastry flour that did not affect the taste as well. The only con I would say is the high fructose corn syrup in the fruit mix. As I have mentioned I bought it without looking the ingredients and had to use it up.

Eggless Fruit & Nuts Bars Recipe

Prep TimeCook TimeMakes
15 Mins37 Mins28 Pieces
Eggless Fruit and Nuts Bars Can you believe that these gorgeous bars have no added fat and are eggless too?
  • 3/4 cup Whole Wheat Pastry flour
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Light Brown Sugar (I used white sugar)
  • 3 cups (any combination) Chopped Dried Fruits (I used 1lb Fruit And Peel Mix)
  • 3 cups Chopped Nuts (Any Nuts)
  • 3/4 cup Buttermilk (Instead Of 3 Eggs)
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Ground Ginger (optional)
  1. Preheat the oven at 350F for 15 minutes.
  2. Grease and dust a 13x9 inch pan with little flour.
  3. In a large bowl whisk together whole wheat pastry flour, baking soda, baking powder, salt, ground ginger (if using) and light brown sugar.
  4. Also add the chopped dried fruits and nuts of your choice. Make sure that the dried fruits are not lumped together. Use your fingers mix it thoroughly.
  5. In a liquid measuring mug, measure 3/4th cup of buttermilk and vanilla extract; whisk it nicely.
  6. Add the wet ingredients to the dry ingredients and mix it well. Since it's a lot of dried fruits and nuts, chances are the flour mixture in the bottom may not be combined well.
  7. Spread the batter into the prepared pan and use a spatula to evenly press it.
  8. I baked for 30 minutes first and then slowly increased the time and around 37th minute took the pan from the oven. Check the center of the cake with a toothpick to see if it's done and time it accordingly because ovens may vary.
  9. Once out of the oven, leave the pan on a wire rack and let it cool completely before cutting it. Let it cool completely; don't be in a hurry or else you will end up with broken pieces. Anyways the bars taste better the next day and gets even better later, so be patient. These bars will keep good for 2 weeks in room temperature and store for months in the refrigerator.
My Notes:
  1. Any combination of nuts and dried fruits can be used in this fruitcake/bars. The only thing to be followed is that it should be 3 cups of nuts and 3 cups of dried fruits. This time I used one pound (16oz) box of Old English style fruit and citrus peel instead of dried fruits and a mixture of cashews, pistachios and hazelnuts.
  2. The fruit and citrus peel mix saves the time chopping dry fruits into small pieces and also the bars taste exactly like the fruitcake we get from stores. But I have to agree that it's not as healthy as using actually dried fruits because the fruit is sweetened with high fructose corn syrup. I used it because I had bought that tub in a whim and had to use it.
  3. The original recipe uses 3/4th cup of brown sugar, but I used only 1/2 cup because the fruit mix is also sweetened.
  4. I used 1.5% fat buttermilk. The buttermilk which we get in the US is pretty thick, it's more liked thinned yogurt. I did not dilute it with water because I did not want it to lose its acidity since we are replacing it for 3 eggs in the recipe.
  5. As soon as I removed the pan from the oven the cake looked pale/whitish on the top. I had done the toothpick test and it came out clean and that's why I took out the pan. When I saw the cake I was worried maybe the buttermilk had curdled or something. But as it cooled, it looked very normal with a brown color. Also, the bar was a little hard on the day I baked. I thought I had baked too long. Again by the next day it had become soft and got only even better after that.
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  1. kavitha

    I’m new visitor here. I searched in google then I got your blog. This is really very nice with out using egg…I like it very much. And I have doubt about in this recipe

    What is “whole wheat pastry flour” Where can we get it?

    Thanks Kavitha. If you live in US, you can find whole wheat pastry flour in the organic aisle of some of the regular grocery stores itself. Look for brands like Bob’s Red Mill, Arrow Head, King Arthur etc. Otherwise you can find it in Whole Foods and similar health food stores.

  2. Baking recipes using yogurt and buttermilk as egg substitutes. | Madhuram's Eggless Cooking

    […] Madhuram’s Eggless Fruit and Nuts BarsIf there is a book named Baking for Beginners, this recipe should be the first one. It’s simply mixing the ingredients, spreading it in a pan and baking it. For such a simple process the taste is beyond phenomenal. […]

  3. mukss

    The cake didn’t come out hard…

  4. mukss

    I am baking the fruit cake right now…but after 30 mins it is still undone, the batter is still wet!!!

    Hi, are you baking it in a 13×9 inch pan or some other pan? Did you preheat the oven? Have you made any other changes in the recipes? Mine took about 37 minutes. Try increasing the temperature to 375F.

  5. Swarna

    Hi Madhuram
    Thanks for the quick reply…will very definetly try and post my outcome…you should think about publishing eggless baking book…first order will be mine…..

  6. Ramya

    Hi Madhu,
    I was really thrilled to see my name mentioned in your blog!! I actually stopped by your blog to get the recipe for the onion crackers and also a breakfast bar and I stumbled upon the vegan fruit cake recipe. Its been a while since I made a fruit cake and you have tempted me to make one now! Its really nice of you to incorporate visitors ideas and thoughts in your blog and your recipe.
    Anyways, thanks so much for all your wonderful recipes and keep them coming!

    You’re most welcome Ramya and thank you for the idea.

  7. Soma

    last week i baked my first eggless cake ever, without substitute & that was very encouraging. Now i can slowly dare to try your mouthwatering recipes! That bar looks like a delicious cake:-)

  8. rachel

    I just got into the world of eggless baking 😛 the first one a sucess being a brownie…the fruit and nut bars are just beautiful.

    Brownies really come out well without eggs. You should try this one Rachel, it’s so tasty.

  9. Swarna

    Hi Madhuram
    As usual ur recipe is astounding, I would like to use full fat yogurt, how much of it is needed to replace the buttermilk?

    Hi Swarna, you could use 2 tablespoons of yogurt and dilute it with 2 tablespoons of water for each egg.

  10. Pavithra Kodical

    Wow…Healthy and delicious bars..Perfect 🙂

  11. Madhumathi

    Wow..these bars look so gorgeous!And you have made it all healthy 🙂

  12. Shree

    Looks great.. going into my 2make list 😀

  13. Dimah

    WOW! I just saw this recipe and it looks amazing!

  14. mangala bhat

    Thanks for ur help …Madhu 🙂

  15. krystyna

    I love this version.

  16. suparna

    Hi Madhuram,
    Great healthy n filling bars 😛 must be very nutritious with all those nuts…I wouldn’t mind munching on them often in a single day 😉 gorgeous click.

  17. Ashwini

    OMG that looks so yummy. Heathy too with all nuts and eggless too..Bookmarked.

  18. Radha

    Hi Madhu,
    I have been following your recipes for a while,must tell you they are very precise and absolutely delicious.I have a list piled up.This sure looks yummy.Will try it soon.
    A quick question what is whole wheat pastry flour and what dry fruits would you suggest?

    Thank you very much for the compliments Radha. Whole wheat pastry flour is a low protein flour and is much softer and fine textured than regular wheat flour thereby producing lighter baked goods. It’s a very good substitute for all purpose flour. WWPF gives results similar to white flour but has the goodness of whole grains. But for this recipe you could go with regular wheat flour itself and it won’t make any difference. You can find WWPF in health food stores/organic stores like Whole Foods. If you are baking cakes and muffins which call for WWPF and you don’t have it use equal parts all purpose flour and whole wheat flour.

    You could use any combinatin of dry fruits. Last time I used dates, dried apricots and figs.

  19. mahimaa

    these bars are so guilt free and a real treat for breakfast and evening snack time… i am bookmarking and trying for sure 🙂

    i have question… is baking soda ok to consume? is it not bad for health? can u suggest an alternative to it?

    one more Q, do u use wordpress by any chance?

    Mahimaa, I don’t see any harm in using baking soda in baking recipes because it’s a very negligble amount. Take for example this recipe which uses only 1/4 teaspoon and when you divide it among 28 servings it’s very very less. But I see that excessive consumption of huge amounts of baking soda (like some athletes do) is highly dangerous.

    I use wordpress.

  20. Priya Sriram

    Ohhh!! It looks gorgeous Madhu! 🙂 🙂
    Another healthy masterpiece from your kitchen!!

    Thanks Priya. It’s healthy indeed, if you add real dried fruits.

  21. mangala bhat

    hi..madhu how r u?…hey this bar looks soo yummy wanted to try it asap.
    hey i wonder whole wheat pastryflour lookslike …allpurposen flour right?or in dark brown color..actully i got one from chainese store but it looks just like all-purpose flour.plz helpme 🙁

    Hi Mangala, whole wheat pastry flour doesn’t look too white or too brown, somehwere in between. You could use regular whole wheat flour itself and you won’t feel the difference because it has so much dried fruits and nuts.

  22. Rajitha

    i do not have to go to the grocery store hungry to pile on my cart..i even do it after a big breakfast…coz..then i am in control of my hunger and i somehow form an illusion that i will be able to maintain portion control later too….yeah…i do live in lala land 😀

    I guess many of us live in that land, Rajitha.

  23. madhu

    this looks amazing and i wouldnt doubt its taste either…. tempted to try it asap!! 😀

    Thanks Madhu. I know you mean it when you say you are tempted to try it.

  24. Asha

    YUMMO! I would eat a piece for breakfast easily, love Pista and nuts there! 🙂

    Anoop got away by hair length! ;D

    Asha the taste is so addictive we would have it throughout the day. Ya, Anoop had a close call yesterday.

  25. Priya

    Fruits n nut bars looks amazing Madhu…wish i could have rite now..also eggless sure am gonna try soon..

    Thanks Priya.