Pumpkin Oatmeal Cookies

These cookies are very yummy.  I made these for the cooking class, and everyone seemed to love them.  They're entirely gluten-free!  So that's ALWAYS a plus!


Pumpkin Oatmeal Cookies
Yield: 2 dozen cookies

Ingredients:

1 cup softened virgin coconut oil (or unsalted butter)
1 cup pumpkin puree
1 1/2 cups coconut sugar, maple sugar, or brown sugar
1/4 cup ground flax seeds
1 tbsp vanilla
3 cups oat flour
1 cup rolled oats
3/4 tsp baking soda
3/4 tsp sea salt
3 - 4 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg


Preparation:

1) In a large bowl, beat together with hand mixer; the coconut oil, pumpkin, sugar, flax seeds, and vanilla.
2) Add the remaining ingredients and beat together again.
3) Preheat the oven to 350 degrees.
4) While your oven is pre-heating, let the cookie dough rest on the counter for 20 minutes.  (The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.)
5) Drop by the spoonful onto an ungreased cookie sheet.
6) Bake for 12 - 15 minutes, or until slightly golden around the edges.
7) Remove cookies and place them onto a wire rack to cool.  (Cookies are best after they have cooled.)

Raw Cranberry Relish

This recipe I demonstrated at the Healthful Living class on October 14th, 2010.


Raw Cranberry Relish


1 lb. cranberries (fresh or frozen)
1 orange
1 apple
1/2- 1 cup evaporated cane juice


1) In a food processor, pulse cranberries to a coarse pulp, set aside.
2) Dice the orange and apple, then stir into cranberries.
3) Add sugar to the relish. 
4) Chill and serve.