Tuesday, December 14, 2004
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In my continuing effort to cook without either sugar nor wheat products, I've decided to try the following recipe.
The local grocer is giving me all the culled produce, to feed my chickens. He includes "people food," too. today, I got a pound of broccoli, several pounds each of carrots, zuccini and squash, bell peppers, a bunch of parsley, 2 cucumbers and 2 red cabbages.
I'm making a "lasagna" from the squash and peppers.
I'm making pickled cabbage and cucumber salad.
I'm making cream of broccoli soup.
And I'm making these cookies:
Oatmeal Carrot Cookies
1 c. mixed, bean flour & spelt flour
1 c. quick-cooking rolled oats
1 tsp. baking powder
1/4 tsp. baking soda
1/2 c. margarine or butter, softened
1/2 c. honey
orange, grapefruit, lemon and/or lime juice, to taste
1 tsp. vanilla
1/2 c. chopped nuts and/or dried fruit
1/2 c. shredded carrots
Preheat oven to 350 degrees.
Grease cookie sheets.
Lightly spoon flour into measuring cup; level off.
In a large bowl, combine first 8 ingredients at low speed until well blended.
Stir in nuts, fruit and carrots.
Drop by rounded teaspoonsful a couple of inches apart on cookie sheet.
Bake at 350 degrees for 8-12 minutes or until edges are light golden brown.
Immediately remove from cookie sheets.
Makes 2 1/2 to 3 dozen cookies.
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