Someone special from Canada sent me a lovely donation. But there was no email to thank him! So I put out, here, a special thanks to P, from Canada, and to Ellen from Montana, and James from Ecuador, and all who donate to my blog. Every little bit counts. I appreciate you all so much.
- Preheat oven to 350 F. Line a baking sheet. OR line your dehydrator sheets with paper.
- In a large bowl combine both kinds of oats, flour, pumpkin seeds, ground flax, spices and salt. Add pumpkin puree, eggs/flax, oil and sweetener. Stir until fully combined.
- Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cakes won’t spread while baking). Or put them in a muffin papers. Bake for about 15-20 minutes until edges are lightly browned. OR Dehydrate at 105 degrees F. for 4 hours or until desired texture and warmth.
- Let cookies cool on baking sheet before moving to an airtight storage container.
Word of the Day – donacion – donation
Tip of the Day – The Sunday market sells squash already all peeled and chopped up! The ladies are wonderful. So easy to make these wonderful cookies with them.
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