Sugarless Fruitcake

Sugarless Fruitcake
Source: 100% Vegetarian Cookbook

Combine the following in a bowl and mix well:

2 cups whole wheat flour
1/2 cvup oat bran
1/2 cup wheat germ
1/2 cup whole grain cornmeal (often called "old fashioned)
1 tsp. salt
1 Tbsp. finely grated lemon rind, packed (one lemon worth should do it)

DIRECTIONS:

Then mix in the following thoroughly by first mixing with a spoon, and then
ribbing between your hands until all lumps are removed:

Then mix in:

1 cup raisins
1 cup chopped dates

Then mix in very thoroughly:

1 cup grated apple, packed

In a separate containger combine the following:

1 - 12 oz. can frozen apple juice concentrate, thawed
2 tsp. vanilla

Pour liquids into other ingredients, mixing well.

Pack batter into three oiled miniature bread pans, shaping the tops.

Bake: 300 degrees F. for 45 - 60 minutes.

Remove from pans and allow to cool on racks.

Note: The amount of oil may be cut in half with good success. Just be sure to
mix it in very thoroughly.

Store in refrigerator.

Variation: For an almost irresistable fruitcake, add 3/4 cup whole almonds and
1/2 - 3/4 cup chopped dried apricots and peaches.