Soak dried plums and figs in water for one night and then chop with the banana. Coarsely chop sunflower and hazelnut seeds and roast in a frying pan for 10 min until golden.
Mix all ingredients for the filling and set aside. Mix the oat flakes, flour, wheat germ and baking powder with the hazelnuts and sunflower seeds.
Stir through the yogurt, condensed milk and fructose and add to the flour mixture to make a dough. Spread a tray with parchment paper, roll out half of the dough to 20 * 20 cm as thick as the back of a knife and place on the tray. Spread the fruit filling on the dough, cover with the remaining dough and sprinkle with coconut flakes. Bake at 175 °C for 35 min.
Cool before cutting (into 10 bars).
Tip: Use creamy natural yogurt for an even finer result!
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