1/2 pound/225g dried apricots or dates, chopped
1/2 cup water
3/4 cup buckwheat flour
7/8 cup quick-cooking oatmeal
1/2 cup plain nonfat yogurt
1. Cook fruit with water until soft. Put in blender or food processor and blend well.
2. Combine flour, oats and yogurt in a bowl; mix until crumbly.
3. Firmly press 1/2 of flour mixture into oblong cake pan (10 x 6-inch/25 x 15cm)sprayed with cooking spray.
4. Spread fruit mixture evenly over flour mixture.
5. Add remaining flour mixture to top and pat smoothly.
6. Bake at 325 F/160 C for 25 minutes.
7. Cut into squares while warm.
about 24 squares