Apricot Seed Bars

Name: Apricot Seed Bars
Ingredients: 3/4 cup (175 mL) butter, softened; 3/4 cup (175 mL) packed brown sugar; 1 egg; 1 cup (250 mL) unbleached all purpose flour; 1/2 tsp (2 mL) baking soda; 1/4 tsp (1 mL) salt; 3/4 tsp cinnamon (4 mL); 1 cup (250 mL) quick-cooking rolled oats; 3/4 cup (175 mL) finely chopped dried apricots; 3/4 cup (175 mL) dried cranberries; 1/4 cup (50 mL) sesame seeds; 1/4 cup (50 mL) flaxseeds; 1/4 cup (50 mL) sunflower seeds; 13- by 9-inch (3 L) cake pan, greased

14 ingredients

11 steps

Ingredients

3/4 cup (175 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1 egg
1 cup (250 mL) unbleached all purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
3/4 tsp cinnamon (4 mL)
1 cup (250 mL) quick-cooking rolled oats
3/4 cup (175 mL) finely chopped dried apricots
3/4 cup (175 mL) dried cranberries
1/4 cup (50 mL) sesame seeds
1/4 cup (50 mL) flaxseeds
1/4 cup (50 mL) sunflower seeds
13- by 9-inch (3 L) cake pan, greased

Directions

1

Preheat oven to 350F (180C)
2

In a bowl, using an electric mixer on medium speed, beat butter, brown sugar and egg until smooth and creamy.
3

Combine flour, baking soda, salt and cinnamon.
4

Stir into creamed mixture, mixing well.
5

Stir in rolled oats, apricots, cranberries, sesame seeds, flaxseeds and sunflower seeds.
6

Spread evenly in prepared pan.
7

Bake in preheated oven until top is set and golden, 25 to 30 minutes.
8

Let cool completely in pan on rack.
9

Cut into bars.
10

VARIATION
11

Replace cranberries with chopped dried figs or raisins.