Categories: Cookies 
      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