Apricot Fingers
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
rolled oats
|
|
| 4 | ounces |
whole-wheat flour
|
|
| 2 | ounces |
wheat germ
|
|
| 2 | ounces |
soy flour
|
|
| 4 | ounces |
apricots, dried
|
|
| 4 | ounces |
raisins, seedless
|
|
| 2 | ounces |
sunflower seeds
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
liquid sugar substitute
|
* |
| 2 | tablespoons |
molasses
|
|
| 4 | tablespoons |
orange juice
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
rolled oats
|
|
| 115.6 | ml/g |
whole-wheat flour
|
|
| 57.8 | ml/g |
wheat germ
|
|
| 57.8 | ml/g |
soy flour
|
|
| 115.6 | ml/g |
apricots, dried
|
|
| 115.6 | ml/g |
raisins, seedless
|
|
| 57.8 | ml/g |
sunflower seeds
|
|
| 45 | ml |
vegetable oil
|
|
| 30 | ml |
liquid sugar substitute
|
* |
| 30 | ml |
molasses
|
|
| 60 | ml |
orange juice
|
|
| 1 | pinch |
salt
|
*
|
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.
