1 cup self-rising flour
½ cup firmly packed brown sugar
¼ teaspoon cardamom
½ cup apricot nectar
¼ cup unsweetened applesauce
2 tablespoons vegetable oil
1 egg, lightly beaten
½ cup finely snipped dried apricots
Apricot Icing (below)

Preheat oven to 350°F.  Lightly spray an 11x7-inch baking pan with non-stick vegetable spray.

In a medium bowl, combine flour, brown sugar, and cardamom; set aside.  In a small bowl, stir together apricot nectar, applesauce, oil and egg.  Add to flour mixture, stirring until just moistened.  Stir in snipped apricots.  Spread the batter in prepared baking pan.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan on a wire rack.  Drizzle with Apricot Icing.  Cut into bars.

APRICOT ICING

½ cup confectioners’ sugar
2 to 3 teaspoons apricot nectar

In a small bowl, combine confectioners’ sugar and apricot nectar, stirring until of drizzling consistency.

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