Apricot Maple LoggersSubmitted by: QUILTINGB52
IntroductionA cholestrerla-free breakfast ar for grown-up tastes. A cholestrerla-free breakfast ar for grown-up tastes.
1 Cup rolled oats
3/4 cup whole wheat pastry flour
1/4 cup nonfat dry milk powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt (optional)
3 tablespoons canola oil
1/2 cup maple-flavored syrup
1 teaspoon vanilla
3/4 cup dried apricot halves, chopped
1/4 cup raw sunflower seeds
In a large bowl, stir together the oats, flour, milk powder, baking soda, cinnamon, and salt. In a medium bowl, combine the oil, maple syrup, and vanilla. Stir the maple mixture into the flour mixture just until combined. Stir in the apricots and sunflower seeds.
Using damp hands, shape 1/4 cup of dough into a 4-inch log. Place logs on prepared baking sheet. Bake for 15 minutes or until lightly browned with set edges (logs will still be soft). Cool on cookie sheet for 5 minutes. Transfer logs to wire rack and cool completely. Place in a resealable plastic bag or wrap indivdually in plastic wrap. Sroe for up to 3 days at room temperature or freeze for up to 1 month. Thaw frozen bars at room temperature for at least 30 minutes. Makes 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user QUILTINGB52.