Yield: 1 batch
Measure | Ingredient |
---|---|
1½ cup | AM Bran Flakes |
1 cup | AM Whole Wheat Pastry Flour |
½ teaspoon | Sea salt (optional) |
2 teaspoons | Non-alum baking powder |
1 tablespoon | Cinnamon |
½ cup | Chopped nuts |
1 cup | Grated carrot |
½ cup | AM Sesame Tahini OR- vegetable oil |
½ cup | Honey or maple syrup |
½ cup | Milk or soy milk |
2 cups | Pitted & chopped apricots (fresh) |
1 slice | Lemon with peel; chopped |
⅓ cup | Honey or maple syrup |
APRICOT GLAZE
Mix dry ingredients together and stir in nuts and carrot. Beat liquids and stir into dry mixture. Spread batter into an oiled 8" x 8" pan. Bake at 375 F. for 30 minutes. Serve warm or top with apricot glaze (recipe below).
Apricot Glaze: Combine ingredients in a saucepan and stir over medium-low heat until apricots become juicy. Pour into a blender and puree; return to saucepan and cook for 5-8 minutes. Cool and spread on top of cake or cookies.
Source: Arrowhead Mills "COOKIES" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias