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