Tuesday, January 27, 2009

Apricot Oatmeal Cookies

I made these cookies when I had a quart bag of frozen apricots that had to be used. Then we made more to take with us on our week long trip to Death Valley. They were quite easy to eat while traveling down the road and gave us something nutritious to take with us on our hikes.

Apricot Oatmeal Cookies
By Mama Bee

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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