1 Cup Whole Wheat Flour*
1/2 Cup Sorghum Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Sea Salt
Freshly Ground Pepper to taste
3 Tbsp Cocoa Powder
1 Stick Butter*
3/4 Cup Brown Sugar*
1 Tbsp Organic Canola Oil
1 Tsp Vanilla Extract
1/2 Cup dried Cranberries* and chopped dried Apricots*
Whisk the dry ingredients together, the first 7 items on the list. Set aside.
Preheat the oven to 325 degrees F and grease an 8X8 glass dish. You can use the wrapper from your butter as a quick and easy greasing method.
In a separate bowl, cream the butter, oil and brown sugar using an electric mixer (or your strong arms if you like). Add the vanilla extract and egg.
Scrape down the sides and add the dried fruit.
Slowly add the dry mixture in two or three portions. Mixture will be thick and want to stick together.
Press and spread your mixture in the pan. You will need to nudge it out to the edges and sides to cover the pan uniformly.
Bake for about 30 minutes or until a toothpick comes out clean. Let cool as long as you can resist.
Cut into squares and enjoy!