I have been trying to come up with a cookie which is both yummy and healthy at the same time. These Apricot Almond Bars were inspired by a recipe from an Elana Amsterdam that I found in an old issue of Yoga Journal.
Apricot Almond Bars
1 cup dried apricots (make sure these are very soft and moist)
1 cup unsweetened shredded coconut toasted
2 cups almond flour (I purchase mine from Trader Joes)
1/4 tsp. baking soda
2 large eggs
3 tsp. almond extract
1/4 tsp. cardamom
1/4 cup honey
Preheat oven to 350 and line 8 inch square baking pan with foil and lightly oil the foil. In a food processor, blend the apricots and the coconut until the mixture is crumbly. Pulse into the almond flour. Pour the mixture into a bowl and stir in the remaining ingredients until all are well combined. With your fingers press the batter into the pan. Bake for 20 minutes or until firm. Cool and lift out by the foil and cut into square and then into triangles.