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