Apricot Walnut Shortbread Squares
Source of Recipe
Aunt Saunny
Base
1/2 cup whole wheat pastry flour
2 Tbs wheat germ
2 Tbs bran
2 Tbs lecithin granules
2 Tbs vegetable oil (preferably olive)
2 Tbs butter
1 Tbs honey
1 Tbs frozen apple juice concentrate
1/2 tsp vanilla extract
Filling
1/2 cup dried apricots soaked in 1/2 cup boiling water
OR Lemon Soother tea for at least an hour or overnight
2 Tbs frozen apple juice concentrate
1/2 cup chopped walnuts
Soak the apricots in boiling water or Lemon Soother tea
for at least on hour, or overnight. Preheat oven to 325
degrees F. 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 greased 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
crumb mixture. Return to oven for 10 to 15 minutes. Cool,
then cut into 1 1/2-inch squares.
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