These Amazing cookies provide sustained energy without a sugar crash and are even healthy enough to eat for breakfast. They are full of nutrients including healthy oils and protein from the seeds, and B vitamins form the oats and raisins. They are quick and easy to make from start to finish.Sometime I add natural coconut flakes and Dark chocolate chips or carob chips for a more dessert cookie. Experiment with your additions. These cookies can be really trail mix crunchy or more elegant oatmeal cookies, either way they disappear quickly. Makes 2 dozen cookies.

Ingredients:

1 1/2 Cup Oatmeal Flakes (quick oats)

1/2 Cup Natural Unsweetened Apple Sauce

1-2 TBS Organic Maple Syrup

1 tsp aluminum free baking powder

1 Egg

1 Tbs Cinnamon

1 tsp Vanilla extract

1/4 Cup raisins, currants, or gogi berries

1/4 Cup Sunflower or Pumpkin Seeds

3 Tbs Flax Seeds

1/4 Cup Oats

1/4 Cup Filtered Water

Directions:
Put Oats and baking powder (it is ok if you don’t use baking powder- it only makes them a little bit lighter) in food processor and blend until it turns into a course flour. Next add apple sauce, maple syrup, vanilla and egg. Blend until creamy. Should be a little sticky at this point. Next, pour in water while mixing, this should make the dough soupy, add a tiny bit more if you feel it is still too sticky. Then add in your seeds and berries, cinnamon, and remaining oats. Pulse shortly so you just mix it all in - do not blend it too much or the crunchy additions will disappear! Next spoon the dough one spoonful at a time onto a cookie sheet that you sprayed or rubbed with a little canola oil (just enough to coat the tray) Pop in the oven and bake 12-15 mins. Enjoy!

This is a very pure and dairy-free version of a pumpkin pie. It is crust free and a souffle style pie, which makes it gluten-free as well. The coconut milk makes it just creamy enough and you don’t need to add any oil or butter because the natural coconut oils add that aspect by it self. Therefore there are limited ingredients and this pie goes together very quickly. It is best the next day or a few hours after it has been chilled because it firms up very nicely. Hot out of the oven it is still very gooey and does not hold together it has more of the consistency of a hot sweet potato. Both ways it is delicious though.

Ingredients:

1 Can Organic Coconut Milk (13.5 fl oz)

1 Large Can Pure Pumpkin Puree (29 oz)

2 Free Range Eggs

1 Tbs Cinnamon

1-2 Tbs Organic Maple Syrup

1 tsp Freshly Grated Ginger Root

1 tsp Nutmeg and Allspice

dIRECTIONS:

Place Pumpkin puree and coconut milk in food processor and mix until creamy. Add in the eggs, Maple Syrup, and mix some more. Lastly add the spices and mix just a little. Pour into pie dish and voila you are done!. Put in 400 Degree preheated oven for 45 mins-60 mins. Check if done by inserting a knife - it is done when the knife comes out clean.