Apricot Fingers
Submitted by Jeans
Wholesome bars packed with oats, dried apricots, raisins, and sunflower seeds, sweetened with molasses and bound with orange juice.
YIELD
1 8" squarePREP
20 minCOOK
25 minREADY
45 minThese nutritious fingers combine whole-wheat flour, wheat germ, and soy flour with rolled oats for a hearty base loaded with protein and fiber.
Chopped apricots, raisins, and sunflower seeds add natural sweetness and crunch, while molasses and a touch of liquid sweetener bind everything together.
A splash of orange juice provides just enough moisture to hold the mixture without making it runny.
Score them into fingers while hot, then store in an airtight container for grab-and-go snacks.
Kitchen Tips
- Chop the apricots very fine so they distribute evenly throughout the mixture
- Press the mixture firmly into the pan for bars that hold together when cut
- These keep well for up to a week in an airtight container
Ingredients
Directions
Preheat oven to 375℉ (190℃). 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 scoring into fingers while still hot with a sharp knife. When cold, remove from the tin & in an airtight container.
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