As my sourdough starter activates, rye berries soak, and granola bakes…I actually found time to squeeze in this yummy recipe from a new fave book, “Baking with Agave Nectar,” by Ania Catalano.  (I mean we all need our just rewards!) These cookies use seasonal ingredients which are colorful (green and red:), high in fiber and mostly available at Trader Joe’s.  (I’m sure you have agave nectar on hand since my post on all the health benefits over white sugar. ) And shhh – they’re vegan! Even as we get down to the wire, these are quick and easy.  You, too, might find a moment to whip up a batch – for dessert on Christmas, a last minute gift, or a high protein pick me up for the big guy.

Cranberry Oat Jumbles

1/2 C grapeseed oil
1/2 C agave nectar
1/4 C firm organic silken tofu
1 TB vanilla extract
1/4 tsp. almond extract
1 C spelt flour (or whole wheat)
1 C rolled oats (not quick cooking)
1/4 C ground flaxseeds
1/2 tsp. baking soda
/12 tsp. sea salt
1 tsp. ground cinnamon
1/2 C dried cranberries
1/4 C sunflower seeds
1/4 C raw pumpkin seeds

Preheat oven to 325.  Line two baking sheets with parchment paper.
Blend oil, agave, tofu, vanilla and almond extracts in food processor until smooth, about 2 minutes.  In large bowl, combine the next 6 ingredients and mix well.  Fold in cranberries and seeds.  Drop by tablespoons onto prepared baking sheets.  Bake for 10 to 15 minutes, until lightly browned.

Makes 18-24