Original recipe from Giada De Laurentiis
1 cup all-purpose flour (I use spelt or sprouted grain)
⅔ cup old-fashioned oats
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon fine salt
¼ teaspoon ground allspice (sometime a dash of ginger, cloves, and nutmeg too)
¾ cup raw sugar, plus additional for sprinkling (I use succanat)
½ cup canned pumpkin puree (I sometimes use half pumpkin, half apple butter)
⅓ cup vegetable oil (I use melted coconut oil)
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
½ cup raisins (or Craisins)
1 cup of pecans (optional)
Mix all ingredients and roll into a 2″ ball. Place on parchment paper lined cookie sheet. Sprinkle raw sugar on tops of cookies for extra crunch. Bake at 350° 12 – 15 minutes
These cookies can be easily adapted to be gluten free by using gluten-free oats and gluten-free flour. No dairy or eggs also means this is safe for those with many food allergies.
This was an absolutely fantastic lunch!
Toast until cheese melts:
- 1 Sprouted grain pita (I like Food for Life)
- 2T Brie
- 3 slices Turkey pastrami
- 1T Homemade fig jam
Add a handful of chopped arugala, a drizzle of olive oil, and some lemon balm.
Today starts the culinary season in my kitchen. It is the first day of weekly pickups at Fulton Farm CSA. By peak growing season, I gather 2 bags of local, fresh, organic produce.
On today’s pick list:
- Mixed lettuce
- Spring garlic
- Lemon Balm
- A tomato plant or a hot pepper plant to take home
Let the fresh eating begin!