These are easy to make and perfect for afternoon snacks or mornings on-the-go.
Makes about 12 squares
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 ½ cups roughly chopped dried apricots
- 1 T. apple cider vinegar
- ½ cup oat flour
- ¼ cup oat bran
- ¼ cup quick oats
- 2 T. almond meal
- ¼ t. salt
- ¼ cup brown sugar
- 2/3 cups soy yogurt, such as Wild Wood
Preparation:
1. Preheat oven to 375 F. Line an 8” x 8” square cake pan with parchment.
2. In a small saucepan, place the apricots with just enough water to cover. Add the vinegar. Over medium heat, bring the mixture to a boil. Turn down the heat to a simmer, adding more water as the liquid is absorbed until the apricots are tender and moist, about 10 minutes. (You do not need to drain the apricots; most of the liquid will be absorbed.)
3. Meanwhile, in a small bowl, combine the oat bran, oat flour, quick oats, almond meal and salt. Set aside.
4. Over medium-low heat, add the brown sugar and soy yogurt to the apricots, mixing well to coat. Stirring constantly, add in the dry ingredients, mixing until forming a sticky dough. Press mixture into the prepared pan and bake for 15-20 minutes, or until golden brown.
