Apricot Fingers

• 6 ounces rolled oats
• 4 ounces whole wheat flour
• 2 ounces wheat germ
• 2 ounces soy flour
• 4 ounces apricots, dried
• 4 ounces raisins, seedless
• 2 ounces sunflower seeds
• 3 tablespoons vegetable oil
• 2 tablespoons liquid sugar substitute
• 2 tablespoons molasses
• 4 tablespoons orange juice
• 1 pinch salt

1. Preheat oven to 375F (190C).
2. Grease an 8" square baking tin & set aside.
3. Stir together the oats, flour, wheatgerm & soy flour.
4. Add finely chopped apricots, raisins & sunflower seeds.
5. Stir together the oil, sweetener & molasses & add to the dry ingredients.
6. Add as much of the orange juice as necessary to make a soft but not runny mixture.
7. Add the salt.
8. Place the apricot mixture into the prepared tin.
9. Bake for 25 minutes.
10. Cool in the tin scoring into fingers while still hot with a sharp knife.
11. When cold, remove from the tin & in an airtight container.

rolled oats, whole wheat flour, germ, soy flour, raisins, sunflower seeds, vegetable oil, liquid sugar substitute, molasses, orange juice, salt

Taken from recipeland.com/recipe/v/apricot-fingers-3312 (may not work)