a recipe from


The Gilmore House Inn

Westport, Ontario, Canada.


Buds All Canadian Fruit Cookies



1 c whole wheat flour                    4 tbsp butter or margarine

1 1/4 c  quick oats                           4 tbsp apple sauce ( unsweetened )

1 tbsp wheat germ                        1 c   maple sugar

1/2 tsp salt                                       1/4 c   maple syrup

1/2 tsp baking powder                   2 eggs

1/2 tsp baking soda                        1/4 c   milk

1/2 c dried apple                  

1/2 c dried strawberries              

1/2 c dried cherries                                                                       

1/2 c dried cranberries             

1/2 c dried blueberries                                                                                            

Preheat the oven to 350º.       Raise the rack to the highest position.

Chop all the fruit into small pieces.

Mix the first six – dry ingredients.

In a separate bowl mix the chopped fruit.

In a mixer bowl mix the butter, sugar and apple sauce until thoroughly blended.

Add the eggs one at a time with the mixer running, then add the milk and then the syrup.

Reduce the speed to low and add the dry ingredients and mix well.

Add the fruit and mix well with a spoon or spatula.

Refrigerate the mixture for 1 hour.

Using a small scoop or spoon place the dough on a cookie sheet spacing well.

Bake for about 18 minutes, let cool slightly then remove from pan to a cooling rack.


( note: Spelt or Kamut flour can be use if you like. Both are ancient grain wheats but some people with gluten intolerance find them easier to tolerate. Alternatively you can use a gluten-free flour mix. Also loose the wheat germ. )


Enjoy                                                                                                RJH.