Maple Apricot Hermit Bars

1 cup plus 1 tablespoon bread flour
1/2 cup white whole wheat flour or whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup chopped dried apricots, or 1/2 cup chopped apricots and 1/2 cup golden raisins
1 cup maple syrup*
1/2 cup canola oil or avocado oil (1/3 cup plus 3 tablespoons plus 1 teaspoon, to use same measuring cup for molasses, so molasses will slip out nicely)
1/3 cup unsulphured molasses
1/2 cup reduced fat milk, almond milk, or soy milk
4 teaspoons turbinado sugar

Heat oven to 350° F. Grease a 9x13-inch metal or ceramic baking pan.

In a large bowl, whisk flours, baking soda, spices, and salt, until combined.  Stir in apricots (or apricots and raisins).  

In a separate medium bowl, whisk maple syrup, oil, molasses, and milk.  Stir dry ingredients into wet ingredients until fully combined.  Continue mixing for 50 strokes.  Scrape into prepared pan.  Use a spatula to spread batter evenly, ensuring that apricots are evenly distributed.

Bake for about 25 to 30 minutes, until puffed and a toothpick inserted into the center comes out clean.  Remove from the oven and immediately sprinkle with turbinado sugar.

Let cool completely before cutting into 24 squares.  Layer bars between pieces of parchment paper inside a resealable container.  Store at room temperature for 3 days or freeze for up to 1 month.

Makes 24 bars.

From Maple by Katie Webster

*Can also be made with maple sugar, and result will be more cookie-like.  Use 3/4 cup maple sugar in place of maple syrup and decrease bread flour to 1 cup.