Carrot bran brownies
1 batch
Ingredients
| Quantity | 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 |
Directions
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