Apricot fingers
1 8\" square
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Rolled oats |
| 4 | ounces | Wholewheat flour |
| 2 | ounces | Wheatgerm |
| 2 | ounces | Soy flour |
| 4 | ounces | Dried apricots |
| 4 | ounces | Seedless raisins |
| 2 | ounces | Sunflower seeds |
| 3 | tablespoons | Oil |
| 2 | tablespoons | Liquid sweetener |
| 2 | tablespoons | Molasses |
| 4 | tablespoons | Orange juice |
| 1 | pinch | Salt |
Directions
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.
Mary Norwak, "Grains, Beans & Pulses" Submitted By MARK SATTERLY On 08-21-95