| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Bakery, Desserts, Cookies, Fruits |
1 |
8" square |
INGREDIENTS
| 6 |
oz |
Rolled oats |
| 4 |
oz |
Wholewheat flour |
| 2 |
oz |
Wheatgerm |
| 2 |
oz |
Soy flour |
| 4 |
oz |
Dried apricots |
| 4 |
oz |
Seedless raisins |
| 2 |
oz |
Sunflower seeds |
| 3 |
tb |
Oil |
| 2 |
tb |
Liquid sweetener |
| 2 |
tb |
Molasses |
| 4 |
tb |
Orange juice |
| 1 |
pn |
Salt |
INSTRUCTIONS
Preheat oven to 375F. Grease an 8" square baking tin & set aside. Stir
together the oats, flour, wheatgerm & soy flour. Add finely chopped
apricots, raisins & sunflower seeds. Stir together the oil, sweetener &
molasses & add to the dry ingredients. Add as much of the orange juice as
necessary to make a soft but not runny mixture. Add the salt. Place the
apricot mixture into the prepared tin. Bake for 25 minutes. Cool in the tin
scronig into fingers while still hot with a sharp knife. When cold, remove
from the tin & in an airtight container.
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