1 C. Rolled Oats

½ C. Sesame Seeds

½ C. unsalted Butter, cut in slices, slightly softened

1 C. light Brown Sugar

2 Eggs

1 C. Whole Wheat Flour

1 tsp. Baking Powder

1 tsp. Cinnamon

 

Preheat oven to 350.  Grease a 9 x 13” pan.  Add apricots and oats to food processor fitted with steel blade and process until oats are cut into 1/8” pieces,  Pour into a bowl, add sesame seeds and mix. Process butter and sugar until smooth.  Add eggs and process again.  Add flour, baking powder and cinnamon and process until well mixed.  Finally add the apricot mixture and pulse until well blended.  Batter will be stiff.  Spread into pan and smooth out without compressing too much.  Bake 25 minutes.  Cool in pan 5 minutes; cut into 24 bars, remove from pan and cool completely.  Store in airtight container in fridge.

 

From the brown bag lunch cookbook