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Apricot Walnut Shortbread Squares

1/2 cup whole wheat pastry flour
2 tablespoons wheat germ
2 tablespoons bran
2 tablespoons lecithin granules (see note)
2 tablespoons vegetable oil (preferably olive)
2 tablespoons butter
1 tablespoon honey
1 tablespoon frozen apple juice concentrate
1/2 teaspoon vanilla extract

1/2 cup dried apricots soaked in 1/2 cup boiling water, or in Lemon Soother tea, for at least an hour or overnight
2 tablespoons frozen apple juice concentrate
1/2 cup chopped walnuts

Preheat the oven to 325 degrees. To make the base, blend together in food processor, blender or mixing bowl all the ingredients, from the flour to the vanilla. Press 3/4 cup of this mixture into an 8-inch-square pan lined with parchment paper or grease with a mixture of a few drops of liquid lecithin and oil. Bake for 15 minutes or until edges begin to turn brown.

To make the filling, combine the apricots with their soaking liquid and the apple juice concentrate in a saucepan, and cook over medium heat for about 10 minutes. Puree in food processor or blender, then add the chopped walnuts.

Spread the apricot mixture over the cookie base and top with the remaining 1/4 cup of the mixture. Return to oven for 10 to 15 minutes. Cool, then cut into 1/2-inch squares. Makes 25 squares.

Note: Lecithin granules can be found at health food stores and some larger supermarkets.

"Smart Cookies" (Newmarket Press, 1985)

Sunday, November 05, 2000

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