Yes there is still something in these!  They are yummy.  I have been a long term baker and I would not steer you in the wrong direction.  I have lots of dietary issues due to food allergies but I still crave sweets and these fill that ticket. When I stop and take a break from sewing, these are my go to cookies to have with a lovely cuppa tea!

The recipe:
Wet Ingredients:
1/2 cup applesauce
1 cup of canola oil or coconut oil (melted)
1 tsp vanilla
1 tbsp hot water

Dry Ingredients:
1 tsp Baking Powder
1 cup brown sugar
1/2 cup white sugar
1 tsp baking soda
2 cups Gluten Free Flour
2 cups Gluten Free Oats
1 tsp salt
1/4 tsp Xanthum Gum

How to make them:
Beat applesauce, baking powder, sugars, oil and vanilla together.
Mix baking soda with hot water and stir into mixture
Mix the rest of the dry ingredients together and add to the wet ingredients

Make sure ingredients are well combined and drop by teaspoon onto parchment lined baking sheets or greased baking sheets.

Bake at 350 degree for 11 minutes (or more if you like them crispier)  They should be golden brown like the photo above

​NOTE: I purchase most of my GF ingredients at Bulk Barn or Healthy Foods and More in Waterloo

Optional add ins:  Add 1 tsp cinnamon and 1 cup raisins, add craisins, chopped nuts or chocolate chips - your choice of add ins.
​Store in an airtight container and they freeze well.

My sister and her partner have a HUGE garden and she gave me a lovely Australian squash. Thank you Alison and Brian!  I cook a lot of large pot or slow cooker items because they are nutritious, comforting and easy to have stewing while sewing, not to mention the aromatic effects in the house.  

So I thought on this chilly Sunday, I would share with you my recipe for squash soup.  My husband keeps telling me it's yummy and better than any he has tasted in a restaurant.

 Robin's Squash Soup Recipe  

Ingredients:
One Australian or winter squash 
Approximately 6-8 cups of vegetable or chicken stock 
2 large celery stocks chopped
2 large carrots chopped
1 large onion chopped
1 tsp of powdered or fresh ginger (taste as it cooks to see if you like more)
1/2 tsp of celery seed or celery salt
1 tsp of minced fresh garlic
1 Tbsp of brown sugar
1 Tbsp of maple syrup (also taste as it cooks to see if more is needed)
 1 TBSP olive oil
1/2 Tsp of Salt
1/2 Tsp of Pepper

How to make it:
Cut squash, removed seeds and skin, chop it into chunks and place it in a large pot. Add the remaining ingredients and stew it for 2-3 hours until all vegetables are very soft. You may need to add more liquid as it stews, chicken stock will work (you want the liquid to cover the squash).
Once all veggies are soft, turn the heat off and let it cool slightly to puree in a blender.   Return to pot to heat, serve with crumbles of bacon, a drizzle of maple syrup, fresh chives or croutons.
​
This recipe freezes nicely as well.
I hope you enjoy it too!