1 1/2 c AM Bran Flakes 1 c AM Whole Wheat Pastry Flour 1/2 ts Sea salt (optional) 2 ts Non-alum baking powder 1 tb Cinnamon 1/2 c Chopped nuts 1 c Grated carrot 1/2 c AM Sesame Tahini -OR- vegetable oil 1/2 c Honey or maple syrup 1/2 c Milk or soy milk -------------------------------APRICOT GLAZE------------------------------- 2 c Pitted & chopped apricots -- (fresh) 1 sl Lemon with peel; chopped 1/3 c Honey or maple syrup Mix dry ingredients together and stir in nuts and carrot. Beat liquids and stir into dry mixture. Spread batter into an oiled 8" x 8" pan. Bake at 375 F. for 30 minutes. Serve warm or top with apricot glaze (recipe below). Apricot Glaze: Combine ingredients in a saucepan and stir over medium-low heat until apricots become juicy. Pour into a blender and puree; return to saucepan and cook for 5-8 minutes. Cool and spread on top of cake or cookies. Source: Arrowhead Mills "COOKIES" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
| 
