M, E, P
2 ½ cups dried apricots, chopped
1 T apple cider vinegar
1/2 cup oat flour
1/4 cup oat bran
1/4 cup quick oats
2 T almond meal
1/4 tsp. salt
1/4 cup brown sugar
2/3 cup soy yogurt
Preheat oven to 375°F. Line 8x8-inch square cake pan with parchment paper. Place apricots in small saucepan. Add water to cover, then add vinegar. Over medium heat, bring the mixture to a boil. Reduce heat to a simmer, adding more water as needed until apricots are tender and moist, about 10 minutes. In small bowl, combine oat bran, oat flour, quick oats, almond meal and salt. Set aside. Over medium-low heat, add brown sugar and soy yogurt to apricots, mixing well to coat. Stirring constantly, add dry ingredients. Mix well - dough will be sticky. Press mixture into pan and bake for 15-20 minutes, or until golden brown.
M=Milk-free; E=Egg-free; P=Peanut-free;
Please note: almond meal is a nut allergen!
Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.