Description
Don’t be surprised that this batter is very loose. It will bake up into chewy, spicy and sweet bar cookies with bright pops of apricots.
Ingredients
Units
Scale
- 1 cup bread flour
- 1/2 cup white-whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 cup chopped dried apricots
- 3/4 cup maple sugar
- 1/2 cup avocado or organic canola oil
- 1/3 cup molasses
- 1/2 cup milk, almond milk or soymilk
- 4 teaspoons turbinado sugar
Instructions
- Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking metal baking pan with cooking spray.
- Whisk bread flour, white whole wheat, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl until combined. Stir in apricots.
- Whisk maple sugar, oil, molasses and milk (or almond or soymilk) in another medium bowl. Stir dry ingredients into wet ingredients until fully combined. Continue mixing for 50 strokes. Scrape into prepared pan. Scrape into prepared pan. Spread batter to ensure apricots are equally distributed.
- Bake until puffed and a toothpick inserted in the center comes out clean, about 24-28 minutes. Remove from the oven and immediately sprinkle with turbinado sugar.
- Let cool completely before cutting into 24 squares. Layer hermits between pieces of parchment in a re-sealable container. Store at room temperature for 3 days or freeze for up to 1 month.
Notes
Cooking Tip:
If you can’t find maple sugar anywhere, use 1 cup of dark maple syrup instead and increase the bread flour to 1 cup plus 2 tablespoons.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 126
- Sugar: 13 g
- Fat: 5 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 1 g