Recipe by: Motts, A Better Way to Bake Preheat oven to 425 degrees; spray a baking sheet with nonstick cooking spray. In a large bowl, combine the flour, oats, sugar, baking powder, salt, baking soda and cinnamon. Add half cup applesauce and the margarine; cut in with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the cranberries and apple. In a small bowl, combine the milk and quarter cup honey. Add to the flour mixture; stir together until the dough forms a ball. Turn the dough out onto a well-floured surface; knead 10 to dozen times. Pat the dough into an 20 cm circle. Place on the baking sheet. Use the tip of a knife to score the dough into dozen wedges. In another small bowl, combine the remaining quarter cup applesauce and 2 tablespoons honey. Brush the mixture over the top of the dough. Bake for dozen to 15 minutes, or until lightly browned. Immediatley remove from the baking sheet; cool on a wire rack for 10 minutes. Serve warm or cool completely. Cut into dozen wedges. Penny Halsey (ATBN65B). Nutrition Analysis: 170 calories, 2.5g fat, 0mg cholesterol, 200mg sodium. ----