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Apricot Fingers

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Recipe

Yield

1
8" square

Prep

20
min

Cook

25
min

Ready

45
min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 ounces rolled oats
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4 ounces whole-wheat flour
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2 ounces wheat germ
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2 ounces soy flour
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4 ounces apricots, dried
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4 ounces raisins, seedless
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2 ounces sunflower seeds
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3 tablespoons vegetable oil
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2 tablespoons liquid sugar substitute
*
2 tablespoons molasses
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4 tablespoons orange juice
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1 pinch salt
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Ingredients

Amount Measure Ingredient Features
173.4 ml/g rolled oats
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115.6 ml/g whole-wheat flour
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57.8 ml/g wheat germ
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57.8 ml/g soy flour
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115.6 ml/g apricots, dried
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115.6 ml/g raisins, seedless
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57.8 ml/g sunflower seeds
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45 ml vegetable oil
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30 ml liquid sugar substitute
*
30 ml molasses
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60 ml orange juice
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1 pinch salt
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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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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 47133% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 24g 24%
Dietary Fiber 10g 39%
Sugars g
Protein 29g
Vitamin A 12% Vitamin C 9%
Calcium 9% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

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