Ingredients
1 C dried apricots, divided
1/2 C water
3/4 C whole-wheat pastry flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lg egg
1 lg egg white
1/4 C canola oil
2 T honey
1 tsp vanilla extract
3/4 C chopped bittersweet chocolate (6 oz)
or semisweet chocolate chips, divided
1/4 C sliced almonds
Preheat oven to 350 degrees F.
Coat a 7X11-inch baking pan with cooking spray.
Combine 1/2 cup dried apricots and water in a small
saucepan; bring to a simmer over medium heat. Cover
and cook for 2 minutes. Remove from heat and set aside
to cool. Coarsely chop the remaining 1/2 cup apricots.
Whisk flour, baking powder, baking soda and salt in a medium bowl.
Puree cooked apricots and any remaining cooking liquid in a food processor. Add egg, egg white, oil, honey and vanilla; process until smooth. Add the flour mixture, 1/2 cup chocolate and the chopped apricots; pulse just until combined. Pour batter into prepared pan, spreading evenly. Sprinkle with almonds.
Bake bars until lightly browned and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
Melt remaining 1/4 cup chocolate in a double boiler over barely simmering water or in the microwave on Medium for 30 to 60 seconds. Spoon chocolate into a zip lock bag, cut off the tip of one corner and drizzle the melted chocolate over the cooled bars. Let stand for about 10 minutes before cutting bars.
Nutritional Information Per Serving (per bar (1/24 of recipe):Calories: 96, Fat: 5 g, Cholesterol: 9 mg,Carbohydrate: 12 g, Protein: 2 g, Fiber: 2 g, Sodium: 51 mg
Diabetic Exchanges: 1 Other Carbohydrate, 1/2 Fat
