The Relaxed Baker Part I: Apricot Oat Squares

Only the easiest pastry "dough" ever. No rolling. No need to knead.

At Cafe Drake HRV we almost always substitute whole wheat pastry flour for white flour in every recipe.

The dough is patted down in a baking dish. That's it, really.

The fruit filling is equally a breeze. It cooks, all in one pan, in about 10 minutes.

Preheat oven to 350 degrees F.

First, make the crust by mixing together in a bowl 1 cup whole wheat flour, 1 cup rolled oats, 1/2 t. baking soda and a large pinch of salt. Stir in 1/4 cup maple syrup and 1/3 cup vegetable or melted coconut oil. Set aside.

Combine 1 cup diced dried apricots, 1/2 cup dried cranberries, 1/4 cup water, 1/2 t. cinnamon, a dash of ground cloves and 1/4 cup maple syrup, honey or brown sugar in a saucepan over medium heat. Simmer for 10 minutes or until the mixture is thick.

Grease an 8-inch square baking dish. Press half of the crust on the bottom, patting it down firmly and evenly. Spread the stewed fruit over all. Don't forget the corners. Pat the remaining crust on top, covering completely and again, pressing down firmly.

Bake for about 25 minutes. Everything should be firm to the touch. Cool in the pan and then cut into smallish squares, rectangles, whatever you want.


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