Title: Carrot Bran Brownies
Categories: Cookie
Yield: 1 Batch

1 1/2	c	AM Bran Flakes
1	c	AM Whole Wheat Pastry Flour
1/2	ts	Sea salt (optional)
2	ts	Non-alum baking powder
1	tb	Cinnamon
1/2	c	Chopped nuts
1	c	Grated carrot
1/2	c	AM Sesame Tahini OR- vegetable oil
1/2	c	Honey or maple syrup
1/2	c	Milk or soy milk
APRICOT GLAZE
2	c	Pitted & chopped apricots - (fresh)
1	sl	Lemon with peel; chopped
1/3	c	Honey or maple syrup

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.

Source: Arrowhead Mills "COOKIES" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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