Apricot-Date Bar Cookies

Recipe Ingredients

		Filling
1 1/2 cups	219g / 7.7oz	Dried apricots - diced
1 cup	146g / 5.1oz	Dates - pitted, diced
3/4 cup	177ml	Orange juice
1/3 cup	78ml	Sucanat
3 tablespoons	45ml	Orange zest
1/8 teaspoon	0.6ml	Ground ginger
		Base
3/4 cup	177ml	Sucanat
3/4 cup	148g / 5.2oz	Spectrum Spread non-hydrogenated margarine
1 3/4 cups	109g / 3.8oz	Unbleached flour
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Cinnamon
1 1/2 cups	93g / 3.3oz	Rolled oats

Recipe Instructions

Lightly oil (or spray with oil) a 9- by 13-inch baking pan and set aside.

Begin by preparing the Filling: In a small saucepan, combine all of the filling ingredients and cook over low heat, stirring occasionally until thickened, about 7 to 10 minutes. Remove the pan from the heat and set aside to cool completely.

To prepare the Base for the bar cookies: In a medium bowl, stir together the Sucanat and Spectrum Spread. Add the flour, salt, baking soda, and cinnamon, and stir until well blended. Add the oats and stir well to combine.

Transfer half of the base mixture to the prepared pan. Using your hands, press firmly to flatten the mixture to cover the bottom of the pan. Spread the cooled apricot-date filling over the base, then sprinkle the remaining base mixture over the filling, and pat it down lightly.

Bake at 400 degrees for 25 to 30 minutes or until lightly browned. Allow to cool for 5 minutes. While still warm cut into 36 equal bars and remove them from the pan. Store in an airtight container.

Source:
"The Vegan Chef at http://www.veganchef.com"

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