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Add 2 cups fresh blueberries. |
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Bake at 350 degrees Fahrenheit for 35 to 45 minutes in a buttered 9-inch square baking pan. (You can also make muffins; decrease the baking time by 10 minutes.) |
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Maple Oat Wheat-Free Cookies |
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1 cup softened organic butter (or use safflower oil to avoid dairy) |
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| 3 cups organic rolled oats | 1 cup maple syrup | 2 cups barley flour (or whole-wheat pastry flour, if you need to avoid wheat) | 1 tablespoon vanilla and/or ½ teaspoon almond extract | |
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Optional additions: 1 tablespoon organic buttermilk powder, 1 teaspoon baking powder, 3 to 4 tablespoons organic chocolate chips, 1 to 3 tablespoons shredded coconut. If you like a super flat and crunchy cookie, omit the baking powder. |
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Place all ingredients in a large bowl and mix well. |
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Scoop by the teaspoon or tablespoon and press on cookie sheet pan in whatever size you like. |
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Bake at 325 degrees Fahrenheit for 15 minutes until done. |
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These simple cookies are wonderful and taste even better a few days later. The flavor of real maple syrup can't be beat. |
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4 pippin or macoun apples |
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| ½ cup raisins or currants | 2 tablespoons maple syrup | 1 tablespoon cinnamon |
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Combine the remaining ingredients, mix well, and fill each apple. |
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Place the stuffed apples in a shallow baking dish and add about ¼ inch of water. |
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Bake at 350 degrees Fahrenheit, uncovered, for about 40 minutes. |
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