Chewy Cranberry Oatmeal Cookies with Dark Chocolate Chunks

Flax "Egg":
2 Tbsp ground flaxseeds (flax meal)
¼ cup water

Dry:
1 cup stone ground 100% whole wheat flour
1 cup white whole wheat flour
3 cups rolled oats (NOT quick-cooking)
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon

Wet:
2 tsp vanilla extract
¾ cup sucanat (unrefined granulated cane sugar)
1 cup sweet potato puree or canned sweet potatoes (no sugar added), drained and pureed
¼ cup safflower oil
½ - ¾ cup water

Add-ins:
½ cup dried cranberries (preferably Eden Organic’s Dried Cranberries sweetened with apple juice instead of sugar)
½ cup (~16 squares) Equal Exchange 70% Dark Chocolate, cut into chunks (about 2/3 of the whole chocolate bar)

Preheat oven to 325 F.

In a medium sized bowl, combine ground flaxseeds and water and mix to make a pasty "egg". Let sit for a few minutes.

In a large bowl, combine all dry ingredients (flour, sugar, oats, baking soda, salt, and cinnamon).

In the medium bowl with the flax "egg", mix the rest of the wet ingredients just until incorporated (vanilla, sugar, sweet potato puree, oil, and water). Add the dried fruit and chocolate chunks. Make sure to distribute evenly and not over-mix.

Drop large spoonfuls of dough about 1 inch apart on a cookie sheet that has been sprayed with cooking spray. Flatten each cookie just slightly. (The cookies will not spread).

Bake for about 10 minutes, making sure not to burn the tops. If needed, cover with foil. Makes about 30 cookies.

Agave Mustard Dressing

2 Tb spicy mustard
2 Tb agave nectar
1/2-1 Tb safflower oil
2 Tb apple cider vinegar
a little water to your liking to make it thinner

Mix all ingredients. Enjoy in salads, wraps, tofu, potatoes, vegetables, etc!

Strawberry Muffins

Ingredients:
3 Tbsp ground flaxseed
1/4 cup soy milk

1 cup oat flour (We use Bob's Red Mill)
1 cup white whole wheat flour
3/4 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
ground cinnamon
1/2 cup unrefined whole cane sugar

1 6 oz. carton strawberry soy yogurt (We use Whole Soy & Co.)
2 Tbsp safflower oil
1/2 tsp vanilla extract
1 1/4 cup fresh strawberries, diced
3/4 + 1/3 cup soy milk

Directions:
Wash and dice strawberries.

Mix flax and milk in a small bowl and let sit for a few minutes to make your "egg".

Preheat oven to 350 F and line mini muffin tins with paper liners.

In a large bowl, combine dry ingredients and dash cinnamon heavily. (We forgot to measure the amount of cinnamon, but do it to your liking. We are cinnamon lovers.)

Combine wet ingredients in another bowl, except for the strawberries. Add wet mix to dry and stir just enough to combine. Gently stir in strawberries.

Divide batter into muffin cups, sprinkle tops with cinnamon, and bake for 13-16 minutes. If using big muffin liners (we used mini), then bake for about 20-25 minutes.

Makes about 24 mini muffins. May be good to eat with strawberry jam, more cinnamon, or some almond butter.

No Bake Fruit Treats

Fig Pecan Bars

1 1/2 c. dried figs, cut in 1/2 and soaked in hot water
1/3 c. + 2 Tb finely chopped pecans
1 1/2 Tb no sugar added raspberry jam

Drain figs and process until pasty. Mix thoroughly the fig mixture with chopped pecans. Then add the jam. Smooth into a bar pan, slice into squares, and put in the fridge to firm up. Enjoy!

Other variations: add a little orange zest or lemon zest instead of jam. Add some cinnamon instead of jam and use walnuts instead of pecans.



Apricot Balls

3/4 c. dried apricots, diced and soaked in hot water
1/2 c. almonds, processed till finely chopped
1/4 tsp coconut extract

Drain apricots and process until pasty. Mix thoroughly the apricots with the chopped almonds. Then add the coconut extract. Form into balls and put in the fridge to firm up. Enjoy!

Other variations: add jam instead of coconut extract. Add maple syrup.



Apricot Cocoa Brownie Balls

3/4 c. dried apricots, diced and soaked in hot water
1/2 c. almonds, processed till finely chopped
1 tsp agave nectar
2 - 2 1/2 Tb cocoa powder
1/2 tsp chai seeds (optional)

Drain apricots and process until pasty. Mix thoroughly the apricots with the chopped almonds. Then add the remaining ingredients. Form into balls and put in the fridge to firm up. Enjoy!