It seem's like ages since I last baked or blogged. Sorry for not having been around much lately but recently I have been feeling run down and lost my baking mojo. I woke up today and decided that I had to bake something for my boy's who have missed my baking. So this morning whilst drinking my cup of tea I came across these Apricot Seed Bars, an easy and rather healthy recipe that I've had bookmarked. These bars are packed full of dried fruit, seeds and home-baked goodness. They would make a perfect energy snack if you’re hiking or biking or just need an energy boost fix during the day.
The lovely Ruth from Ruth's Kitchen Experiments has a wonderful blog event which she hosts every Monday called BookMarked Recipes, where you bake or cook a book marked recipe from magazines, cookbooks, online recipes etc. I love the concept of an event that encourages you to try out recipes that you've had your eye on. So I am submitting my Apricot Seed Bars!
Apricot Seed Bars
Makes 20 Bars
¾ cup butter, softened
¾ cup packed brown sugar
1 cup all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ tsp cinnamon
1 cup quick-cooking rolled oats
¾ finely chopped dried apricots
¾ cup dried cranberries
¼ cup sesame seeds
¼ flax seeds
¼ sunflower seeds
Preheat oven to 350oF/180oC
13- by 9-inch cake pan, greased
In a bowl, using an electric mixer on medium speed, beat butter, brown sugar and egg until smooth and creamy. Combine flour, baking soda, salt and cinnamon. Stir into creamed mixture, mixing well. Stir in rolled oats, apricots, cranberries, sesame seeds, flax seeds and sunflower seeds. Spread evenly in prepared pan.
Bake in preheated oven until top is set and golden, 25-30 minutes. Let cool completely in pan on rack. Cut into bars.
Recipe source: Bars & Squares..more than 200 recipes by Jill Snider