---------- Recipe via Meal-Master (tm) v8.02
  Categories: Bakery, Desserts, Cookies, Fruits
       Yield: 1 8 square
       6 oz Rolled oats
       4 oz Wholewheat flour
       2 oz Wheatgerm
       2 oz Soy flour
       4 oz Dried apricots
       4 oz Seedless raisins
       2 oz Sunflower seeds
       3 tb Oil
       2 tb Liquid sweetener
       2 tb Molasses
       4 tb Orange juice
       1 pn Salt
   Preheat oven to 375F.  Grease an 8 square baking tin & set aside.
   Stir together the oats, flour, wheatgerm & soy flour.  Add finely
   chopped apricots, raisins & sunflower seeds.
   Stir together the oil, sweetener & molasses & add to the dry
   ingredients. Add as much of the orange juice as necessary to make a
   soft but not runny mixture.  Add the salt.
   Place the apricot mixture into the prepared tin.  Bake for 25 minutes.
   Cool in the tin scronig into fingers while still hot with a sharp
   knife. When cold, remove from the tin & in an airtight container.