Disappearing Molasses Cookies!

Disappearing Molasses Cookies!

Molasses Cookies
1 Cup walnuts
1 1/4 cups whole wheat pastry flour
1 tsp salt
1/2 tsp ginger
1/3 cup molasses
1/2 cup honey from FLOWING GOLD
1/2 cup applesauce
1 tsp vanilla extract
1 tsp aluminum free baking pdr
1/2 walnut or pecan pieces or halves

1. Place nuts, flour, salt and ginger in food processor and blend for 1 minute until it is all fine like flour.
2. In a mixing bowl combine flour and nut mixture with remaining ingredients and mix well.
3. Using a small ice-cream scoop or spoon, place in mounds on a nonstick or lightly oiled cookie sheet, leaving a little space between cookies for them to spread out. Flatten with a wet spatula or shake the pan a bit to flatten them.
4. Bake at 350' 15-20 minutes. Let cool on the cookie sheet before serving or storing in an airtight container.

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This roasted eggplant served with potatoes and tofu sour cream is so easy to make. Pick or buy your japanese eggplant. Wash and cut lengthwise. Place skin down, inside white flesh up on a backing pan. Cut slits into the eggplant. Slice garlic and push slices into the slits. Sprinkle with salt. Spritz with a little olive oil. Bake 500', 20 minutes till golden brown on top. Delicious with pasta, rice or potatoes.