Maple Apricot Bars
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
- 473.18 ml dried apricots
- 29.58 ml maple syrup
- water
- 177.44 ml quick-cooking rolled oats
- 177.44 ml all-purpose flour
- 78.78 ml brown sugar
- 0.25 ml salt
- 1.23 ml baking powder
- 59.14 ml orange juice
- 29.58 ml soymilk or 29.58 ml milk
-
TOPPING
- 157.80 ml all-purpose flour
- 78.78 ml brown sugar
- 22.18 ml butter
- 29.58 ml soymilk or 29.58 ml milk
directions
- Place the apricots and maple syrup in a small saucepan, add water just to cover.
- Cook until tender then remove from heat; cool briefly before blending to a paste.
- Mix the oats, flour, sugar, salt, and baking powder in a stainless bowl.
- Using a fork, mix in the soymilk and OJ into the dry ingredients, be careful not to over mix.
- Make the topping by cutting the butter into the flour and sugar and then using a fork to just mix in the soymilk.
- Spray a (given as 7x11 Pyrex from website, I used a 8" square) pan with nonstick spray and press in the oat mixture evenly with your fingertips.
- Spread the apricot mixture over it evenly and smoothly.
- Cover with the topping and bake in a preheated oven until golden brown on top and bubbling (temp no indicated on website, I baked at 375F for about 35-40mins).
- Cool completely before cutting into squares.
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RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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