Oatmeal Cookies

Pre-heat oven to 350 degrees.
Put the oats, flour, baking soda, baking powder and salt into a bowl and mix thouroughly and set aside.

In a large mixing bowl combine the apple sauce, the blackstrap molasses and the honey. Mix well. Stir in the beaten egg white and then the vanilla extract. Add the cinnamon and the rolled oat mixture. Stir well folding in the raisins / carob.

With a 1/4 cup measure scoop level measures of dough onto a non-stick cookie sheet leaving two inches of space between each. For a drier, larger cookie flatten with a fork. Bake for about 15 minutes or until the edges turn golden brown.

Remove the cookie sheet from the oven and cool for about 5 minutes.

Yields 14, 3 1/2 in cookies.
Fat per cookie: 0.55gr

1 1/2 cups rolled oats
1 cup all-purpose
unbleached flour
1/2 ts baking soda
1/2 ts aluminum-free
baking powder
1/2 ts sea salt
3/4 cup unsweetened natural apple sauce
1/4 cup blackstrap molasses
1/4 cup unpasteurized honey
1 lrg beaten egg white
1 ts vanilla extract
3/4 ts ground cinnamon(optional)
1 cup seedless unsulfured raisins or carob chips

Oats, Pilgrim !
This is the life-saving grain you read about in every newspaper and magazine in the country. The stuff that when added to food saves your life. The only stuff you need to have a healthy heart and colon. Excellent source of soluble fiber, and helps lower cholesterol. This food is also loaded with seven B vitamins, vitamin E and 9 other minerals including calcium and Iron.

Oats are fairly high in protein and the quality of the protein in oats is high compared to the quality in other grains.

Now let's apply the fat formula on some whole oats:

1/3 cup of oats has 111 calories and 2 grams of fat, so...

2 gr fat X 9 = 18
18 divided by 111 = 16 % overall fat content.

The American cancer institute recommends 20 to 35 grams of fiber everyday and oats are a wonderful source of soluble fiber.

Suggestions :
• Oat Bread • Oat Muffins • Oatmeal w/soymilk and honey • oat groats pilaf • Thicken soup w/ groats.• Oat pancakes • Oat burgers• Oats and apple sauce muffins • Golden oats biscuits • Oat cake • Cobbler with a crunchy oat crust• Oat porridge w/ nuts and apple sauce.

Substitute half the meat in meatloaf with oats to reduce your saturates. For Scotish stew (cabbage, oats, squash and spices)

Here is some nutritional information on blackstrap molasses :
Blackstrap Molasses is the thick, dark residual liquid food (syrup) that remains after the last extraction of sugar from cane or sorghum.

During the refining of sugar cane and sugar beets, the juice squeezed from these plants is boiled to a syrup mixture from which sugar crystals are extracted. The remaining brownish-black liquid is molasses. Blackstrap molasses comes from the third and final boiling . The resulting molasses (blackstrap) is very dark and has a robust somewhat bitter-tart flavor. As the final product, blackstrap molasses contains the lowest sugar content of the molasses, but is the more vitamins, minerals, and trace elements (iron, potassium, calcium and magnesium) found naturally in the sugar cane plant, making it more nutritious than most other sweeteners.

Nutrition Facts: Serving Size: 1 Tsp (22g) Calories 80 (Cal from Fat 0), Total Fat 0g 0%, Sodium 0mg 0%, Potassium 170mg 5%, Total Carb 13g 4% (Dietary Fiber 0g 0%, Sugars 13g), Protein 0g, Vitamin A 0%, Vitamin C 0%, Calcium 8%, Iron 20%, Vitamin B6 10%, Magnesium 8%, Copper 0%


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