Apricot Bar Cookies
|Honey||1⁄3 Cup (5.33 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Steel cut oats||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Soy flour||3 Tablespoon|
|Cut up unsulphured apricots||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Sunflower seed kernels/Pumpkin seeds||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
1. Preheat the oven to 375 degrees.
2. Beat together the honey, molasses, and oil very well in an electric mixer, electric blender, or food processor.
3. In a large bowl, combine the oats, whole wheat flour, wheat germ, soy flour, and salt. Pour in the honey mixture and stir to moisten the dry ingredients.
4. Add the apricots, raisins, and sunflower seed kernels and mix well. If the mixture is very stiff, add a small amount of orange juice.
Press the mixture into a well-oiled 9-inch square baking pan. Bake for 20 minutes. Cool in the pan. Cut into squares.