Scant stick butter
1/3 c. each flour, whole wheat flour & oat flour
1/4 c. powdered sugar
1/8 tsp. salt
2/3 c. dried apricot halves soaked in water, drained
Zest of 1 lemon
1/2 c. sugar
1 egg
1/4 c. lemon juice
1/2 tsp. baking powder
2 tbsp. plain yogurt

Preheat oven to 350 degrees. Combine butter, flour, powdered sugar and salt. Press mixture into bottom of 9 x 9 inch pan. Bake 15 minutes. Blenderize (or use processor) to finely chop the apricots and then add the remaining ingredients and process 2 or 3 times further.

Pour this mixture over the first layer and bake for 25 minutes or until well browned around edges. Cool and cut into squares. Makes 36 squares about 1 1/2 inches each in size.