Apricot Fingers Recipe

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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

A Recipe for
Apricot Fingers

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This is a recipe for Apricot Fingers from the recipe cookbook of Recipes-to-go (Fruit)

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Apricot Fingers recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Henry Miller, American writer (1891-1980)

Apricot Fingers

I drink no more than a sponge.
Francis Rabelais - Works. Book i. Chap. v.

Apricot Fingers Directions

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.

Serves: 1

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Apricot Fingers Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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