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a recipe from

 

The Gilmore House Inn

Westport, Ontario, Canada.

 

Buds All Canadian Fruit Cookies

 

Ingredients:

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 177ºC ( 350ºF )   raise the rack to one position above centre

chop all the fruit into small pieces   pulse in a food processor if desired

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 in the mixer or 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 15 - 18 minutes, depending on the heat of your oven   after the first batch check the bottoms to see that they are not too dark   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.