Tuesday, August 5, 2008

Ginger Cookies

I usually try to bring my own treat for the after-mass gathering at our church. They usually have "munchkins" from Dunkin Donuts (not exactly allergy-free, or healthy). I can generally keep my kids away from the "munchkins" with a home-baked bake good. While not everyone shares my enthusiasm for eliminating refined sugar, I think overall people appreciate the thought. It's fun to see what people think of my somewhat "wierd" creations.

Ginger/Apricot Cookies
1 c. rye flour
1 c. oat flour
1 t. baking soda
1/4 t. salt
2 t. ground ginger
1/2 t. cloves
(you could add cinnamon too, but my kids are allergic)

Stir dry ingredients together.

1/2 c. canola oil
1/4 c. molasses
1/4 c. coconut milk
1/4 c. honey
1 t. vanilla

Mix together wet ingredients and add to dry. Then add about 2 c. old-fashioned rolled oats and chopped dried apricots (or whatever dried fruit you want).

Drop in teaspoons on a baking sheet, bake at 350 for 10 minutes. They aren't really sweet, but very "spicy."

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