Filled Fruit Bars
|Dried figs||5 , stem removed and cut in half|
|Raisins||1⁄4 Cup (4 tbs)|
|Dates||1⁄2 Cup (8 tbs), pitted|
|Dried apricots||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Oil||1⁄2 Cup (8 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , beaten|
|Rye flour||1⁄2 Cup (8 tbs)|
|Soy flour||1⁄2 Cup (8 tbs), sifted|
|Potato starch||1⁄2 Cup (8 tbs)|
Cook figs, raisins, dates and apricots in water to cover for 15 to 20 minutes, stirring occasionally.
Force fruit through food mill, or use blender to chop fruit.
After fruit is chopped, add rind of 1 lemon and 1/2 teaspoon lemon juice and mix well.
Set aside to cool.
In medium sized bowl, combine oil and honey, stirring well.
Then add eggs and oatmeal.
Sift flours, potato starch and salt together and add to egg and oatmeal mixture, mixing until well blended.
Oil 9 x 9 inch baking pan, press half of dough into pan.
Bake 10 minutes in preheated oven.
Remove from oven; cool slightly.
Cover baked cookie dough with filling, spreading evenly over entire layer.
Spread remainder of dough over top of filling.
Bake in preheated oven for another 20 minutes.
Cool and cut into squares.