Detalles de la receta

Apricot-Cranberry Nut Squares

Número de Porciones: 12

Tamaño de la porción: 2 squares

These colorful cookies look as good as they taste! Chewy, jammy, nutty and delicious.

Nombre: Cantidad:
whole-wheat flour 1 cup
baking powder 0.50 tsp
salt 0.25 tsp
ground cardamom or 1/4 tsp ground cinnamon 0.25 tsp
orange juice 0.50 cup
canola oil 0.33 cup
egg substitute 0.25 cup
packed brown sugar substitute blend 0.25 cup
chopped walnuts, pistachios, or slivered almonds 2 oz
apricot fruit spread 0.50 cup
dried cranberries 0.25 cup
1:

Preheat oven to 350°F.

2:

Line an 11 x 7-inch glass baking pan with enough foil to overhang slightly.

3:

Combine flour, baking powder, salt, and cardamom or cinnamon in a medium bowl.

4:

Combine juice, canola oil, egg substitute, and sugar in another medium bowl and whisk until well blended. Add to flour mixture and stir until just blended. Spoon batter into the baking pan, spread evenly over all, and bake 20-21 minutes or until a wooden pick inserted near the center comes out clean. Place baking pan on a wire cooling rack and cool completely.

5:

Remove baked cookie base from foil and place on a cutting board. Heat a medium skillet over medium-high heat. Add nuts and cook 2 minutes or until fragrant, stirring frequently. Remove from skillet; set aside to cool.

6:

To skillet, add fruit spread and heat over medium-high heat until slightly melted, stirring constantly. Remove from heat and spread evenly over cookie base. Top with nuts and cranberries. Cool before cutting into 24 squares.Refrigerate leftovers.

Información nutricional (por porción)
Calorías 175
Calorías de grasa 80
Grasa total 9g
Grasa saturada 0g
Colesterol 0mg
Sodio 80mg
Potasio n/a
Carbohidratos 22g
Fibra dietética 2g
Azúcares 12g
Proteína 3g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 1/2 Carbohydrate 2 Fat