Apricot Fingers

Title:
Apricot Fingers

Yield:
1 8" square

Categories:
Bakery,
Desserts,
Cookies,
Fruits




Ingredients:





     6 oz Rolled oats


     4 oz Wholewheat flour


     2 oz Wheatgerm


     2 oz Soy flour


     4 oz Dried apricots


     4 oz Seedless raisins


     2 oz Sunflower seeds


     3 tb Oil


     2 tb Liquid sweetener


     2 tb Molasses


     4 tb Orange juice


     1 pn Salt






 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.