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| 1 1/2 Tasse | Am Bran Flakes |
| 1 Tasse | Am Whole Wheat Pastry Flour |
| 1/2 Teelöffel | sea salt optional |
| 2 Teelöffel | Non-alum baking powder |
| 1 Esslöffel | cinnamon |
| 1/2 Tasse | nuts chopped |
| 1 Tasse | carrot grated |
| 1/2 Tasse | Am Sesame Tahini Or- vegetable oil |
| 1/2 Tasse | Honey or maple syrup |
| 1/2 Tasse | Milk or soy milk |
| 2 Tasse | Pitted & chopped apricots (fresh) |
| 1 Scheibe | Lemon with peel; chopped |
| 1/3 Tasse | Honey or maple syrup |
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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.
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
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