More Local Oatmeal Cranberry Cookies

1-1/4 cup ground rolled oats*
1/2 cup red fife flour**
1/4 cup cranberries***
1 tsp no alum baking powder
1/4 tsp baking soda
pinch of allspice
1/2 cup maple syrup****
1/4 cup water
3 tblsp organic safflower oil

Preheat oven to 350 F. Line baking pans with parchment paper. Grind 1/4 cup of the rolled oats in food processor. Combine dry ingredients. Combine wet ingredients. Add wet ingredients to dry mixing until just mixed. Spoon batter on to baking sheet using a tablespoon leaving room for spreading. Bake 11-13 minutes. Let cool on pan for a minute or so and then transfer to cooling racks.

* LoonSong Organic/Biodynamic rolled oats
** LoonSong Organic/Biodynamic Stone-Ground Flour
*** Ontario cranberries available at Eat Local Sudbury
****Gypsy Farm maple syrup

Local Oatmeal Cranberry Cookies

1 cup red fife wheat flour*
1 tsp alum free baking powder
1/4 tsp baking soda
3/4 cup rolled oats**
1/4 cup dried cranberries***
1 pinch allspice
1/2 cup maple syrup****
1/4 cup organic safflower oil

Preheat oven to 350 F. Line a baking sheet with parchment paper. In a food processor grind the oats for a minute or two. Combine the dry ingreadients in a bowl. In a separate bowl combine the maple syrup & oil. Add the wet misture to the dry and stir until just combined (do not over mix). Spoon batter in tablespoon portions onto baking sheet leaving room for spreading. Bake for 11 minutes. Remove from oven and let cool 1 minute on pan then transfer to a cooling rack.

* LoonSong Organic/Biodynamic Whole Grain Stone-Ground Four
**LoonSong Organic/Biodynamic Rolled Oats
***Ontario cranberries available at Eat Local Sudbury
****Gypsy Farm maple syrup

CREAM OF TOMATO AND PUMPKIN SOUP

The pureed pumpkin in this soup lends such a rich, smooth texture that it's nearly impossibe to tell there is no cream in it. The radiant color makes it a beautiful first course for any holiday feast. (And it tastes great!!)

2 teaspoons vegetable oil
1 large onion, chopped
4 cups vegetable stock
One 28-ounce can stewed tomatoes (no spices added)
2 Tablespoons maple syrup
4 cups pumpkin or butternut squash puree
1/8 teaspoon white pepper
Salt to taste

In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6-8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.

Pour tomatoes and maple syrup into the food processor and puree. Add to the pot above.

Add the pumpkin and remaining 1 cup stock. Season with the pepper and salt to taste. Reheat.

Garnish with finely chopped chives.

Total Calories Per Serving 129
Fat: 2 grams

From: The Vegetarian Resource Group

OK I copied it exactly for copyright purposes however, I used locally grown tomatoes not the canned variety.