Apricot Fingers Recipe
Yield: 1 8" squareRecipe by luhu.jp
Ingredients:
6 ounce: Rolled oats,
4 ounce: Wholewheat flour,
2 ounce: Wheatgerm,
2 ounce: Soy flour,
4 ounce: Dried apricots,
4 ounce: Seedless raisins,
2 ounce: Sunflower seeds,
3 tbsp: Oil,
2 tbsp: Liquid sweetener,
2 tbsp: Molasses,
4 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp