Apricot Fingers Recipe




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Apricot Fingers Recipe


 



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Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Apricot Fingers

 

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 tbsp oil
2 tbsp liquid sweetener
2 tbsp molasses
4 tbsp orange juice
1 pinch salt



 

Preparation

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.

 

 

Servings: 1