Another recipe from "100 best cookies" magazine. Very easy to make and very very tasty!!!!
1/3 cup golden raisins
1/3 cup dark raisins
1/3 cup dried cranberries
1/3 cup snipped dried apricots
1/2 cup brandy or water
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup vegan butter (I used coconut oil)
3 tsp of Ener-G egg replacer, mixed with 4 tbsp of water (equivalent of 2 eggs)
1 cup packed brown sugar
1/2 cup all-purpose flour
1 tsp vanilla
1/3 cup chopped pecans
For crust, in a medium mixing bowl stir together the 1 cup flour and 1/3 cup brown sugar. Cut in "butter" until mixture resembles coarse crumbs. Press into an ungreased 8x8x2-inch baking pan. Bake in a 350 degree F oven for about 20 minutes or until golden.
In a medium mixing bowl beat "eggs" with an electric mixer on low speed for 4 minutes; stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla just until combined. Add drained fruits and pecans; stir to mix. Pour fruit mixture over baked crust; spread evenly.
Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent overbrowning. Cool in the pan on a wire rack. Sprinkle with powdered sugar. To serve, cut into squares. Makes 16 servings.
Make-ahead tip: Store in airtight container in refrigerator up to 48 hours.Rating: 5 yums!