Fruit Bar Crunch
|Dried apricots||1 1⁄2 Cup (24 tbs) (or peaches)|
|Wheat germ||1 Cup (16 tbs)|
|Soy flour||1⁄3 Cup (5.33 tbs)|
|Whole wheat flour||2⁄3 Cup (10.67 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
Snip the dried apricots or peaches into small pieces; drop them into about 1 1/2 cups boiling water. Simmer them about 20 minutes OR just until they're soft.
While the apricots simmer, stir the wheat germ, soy flour, and 2/3 cup whole wheat flour together; pour in the honey and stir, cut in the butter, and pour in the oil. Mix it all up using your hands. You should have a mixture that will press into a 7"x11"or 9"x9"pan.
Press 2 cups of the mixture into your baking pan. Set the rest aside. Bake the crust at 350°F for 10 minutes.
Stir together the 2/3 cup whole wheat flour, baking powder, and salt.
In another bowl beat the eggs, honey, and almond extract; stir in the flour mixture, chopped walnuts, and the apricots that have been snipped and cooked. Spread this mixture over the baked crust. Sprinkle the reserved crust mixture over the top, pressing it in lightly.
Bake in a 350ºF oven for 25 minutes. Cool and cut into bars.