My next experiment with certified gluten free oats used some apricots that I pulled out of the freezer and thawed. I think that I liked them even better then the raisin molasses cookies. A guest today thought they were really good. They aren't too sweet, so you don't have to feel guilty eating them.Apricot Oatmeal Cookies
by Elizabeth Joy at
www.joyinthemorninglight.blogspot.com
6 cups certified gluten free oats
2 cups raisins
2 cups sunflower seeds
1 TBSP cinnamon
Blend and add to mixture
1/4 cup honey
1/2 cup pitted dates
1/3 cup cashews
2 TBSP flax seeds
4 cups of unsweetened apricots, drained
Stir everything together. Let soak for 10 minutes to firm up. Drop by 1/8 cup portions onto a sprayed cookie sheet. Flatten and shape. Bake at 350' F for 25 minutes, or put in the food dehydrator for18 - 24 hours if you wish to keep more of the nutrients from the apricots. I made some both ways, and both work well.
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