Source: Enlitened Kosher Cooking by Nechama Cohen

Sweet apricot bars with a zesty lemon glaze.

Servings

3 tbsp sugar free apricot jam
3 tbsp cold water , boiling
0.33 cup white all purpose flour
0.25 cup whole wheat flour (or soy flour)
0.25 cup ground almonds , finely (or almond flour)
0.75 tsp ground cinnamon
0.5 tsp low sodium baking powder
0.25 tsp baking soda
0.25 cup canned fruit flavored tea , cooled
1 tbsp fresh lemon peel , grated
1 tsp vanilla extract
1 eggs
0.25 cup canola oil , or walnut oil
0.75 cup SPLENDA® No Calorie Sweetener, granulated (equal to 3/4 cup sugar)

Glaze (optional)
3 tbsp SPLENDA® No Calorie Sweetener, granulated
2 tbsp cold water (as needed)
1 tbsp fresh lemon juice (as needed)
1 tsp vanilla extract (as needed)
2 tbsp chopped walnuts , as garnish

1 Preheat oven to 350 degrees F. Line a long loaf pan with baking paper.
2 Place boiling water and apricot jam in a glass dish. Cover with a plate or piece of foil. Let stand for 2 minutes. If the mixture does not blend easily, microwave for 30 seconds and mix with a wire whisk or fork and cool.
3 Sift the flours, cinnamon, baking powder and baking soda.
4 Mix the tea with the lemon zest and vanilla.
5 In a mixer on a high setting, beat the egg, slowly adding the oil and sugar substitute. Beat until the mixture thickens.
6 Add the apricot mixture, mixing by hand with a wooden spoon. Add the tea and flours, alternating between the two. Continue mixing until blended.
7 Spread in the pan and bake until the cake starts to turn brown and the sides begin to pull away, 20-30 minutes. Cool and garnish. Keep refrigerated or freeze.
8 To prepare the optional glaze, place sugar substitute in a cup or small bowl. Slowly add water, lemon juice and vanilla extract, a few drops at a time, mixing while you add, until the mixture is thick. Spoon or brush over the sliced bars. Sprinkle with walnuts if desired and freeze.