1. Wisk together in a large bowl until creamy, 2/3 cup Agave nectar and 1/3 cut canola or walnut oil.
2. Pulverize (in a blender or mini-food processor is easier than by hand with a good-sized mortar and pestle) until slightly viscose (this is the egg replacer) 1/4 cup ground flax seed or flax seed with 2 tbs hot water and 2 tbs maple syrup.
3. Blend well all the above ingredients together. Stir in a splash of vanilla extract.
4. In a separate bowl, sift or mix together 1/2 cup whole wheat pastry flour and dash of salt and cinnamon to taste (1-3 tsps.) and 1 tsp aluminum free baking power.
5. Stir the dry ingredients into the wet ingredients until just completely combined. Please do not overmix.
6. Mix in 1/2 cup chopped nuts (walnuts are best or another nut that grows in the same climate as apples) and then 1 cup apple (about one small to medium-sized apple) with the skin left on in 1/4 to 1/2 inch dice.
7. Oil a 8×8 inch pan; smooth dough evenly in pan, it will be almost like a batter.
8. (Optional) Combine 1-2 tbs of turbinado (raw sugar) crystals and some combination of cinnamon, all spice, nutmeg, Sprinkle as a topping.
9. Bake at 325F (no need to preheat the oven) for 16-20 minutes. Watch carefully to see that it does not burn.
Makes 16-25 squares. They are quite sweet, so a few bites is just the right amount.
(Apologies for the terrible Blackberry Photo)
The haze of pink on the flowering trees is turning to green, and the maples and oaks are starting to leaf. I love the pale green of new leaves before they have gotten dusty from smog and heat. I hope this time we will get the promised rain (last storm we only got a fourth of what was forecast).
Those of us who live further north are jealous of you southerners who are already eating out of your gardens….