Ingredients
- 1 1/2 am bran flakes
- 7/8 c honey
- 2 c pitted
- 1 c carrot (grated)
- 1 c am wheat pastry flour (whole)
- 1/2 c milk
- 1/2 c am sesame tahini
- 1/2 c nuts (chopped)
- 2 ts non-alum baking powder
- 1 tb cinnamon
- 1/2 ts sea salt
- 1 slice lemon with peel (sliced)
Mix dry ingredients together and stir in nuts and carrot. Beat liquids and stir into dry mixture. Spread batter into an oiled 8" x 8" pan. Bake at 375 F. for 30 minutes. Serve warm or top with apricot glaze (recipe below). Apricot Glaze: Combine ingredients in a saucepan and stir over medium-low heat until apricots become juicy. Pour into a blender and puree; return to saucepan and cook for 5-8 minutes. Cool and spread on top of cake or cookies.