In a blender place
2 large eggs,
1/2 cup buttermilk (dairy free use almond or hemp milk with a tsp. vinegar or lemon)
1/2 cup oil
2 tsp. vanilla
1 cup squash, pumpkin or applesauce (I used pumpkin, Sandi has used white beans before.)
2 medium carrots (I just flung them in, but I have the "will-it-blend" from YouTube blender.)
1 cup grated apple (I just quartered one and tossed it in! I'm telling you if it will blend up a coke can and an entire chicken, it can do the apple and carrots.)
Pour this mixture over these sifted, dry ingredients:
1 cup buckwheat
1/2 cup masa harina,
1/2 cup gluten-free flour (your choice-I used my 8 grain mix.)
1/4 cup flax
1 1/2 cup GF oatmeal
1 cup brown sugar
1/2 cup splends or increase sugar to 1 1/2 cup brown sugar
2 tsp soda
2 tsp. baking powder,
2 1/2 tsp cinnamon
3/4 tsp salt
1 1/2 cup nuts and dried fruit (Sandi uses walnuts, raisins & craisins--I left them out--figured the boys would be edging out on a limb just to try a earthy looking cookie.)
Mix together, bake on greased cookie sheet about 2 inches apart. Can be baked in muffin tins. at 350 degrees for 20 minutes.
Don't overbake as all GF cookies tend to go dry. Sandi says these are better after they sit in a closed container overnight. They are... however, I had to lock them away to test that theory. The boys loved them!
So delicious! My sons wouldn't leave them alone. They were gone before I could photograph them.
So next batch... pictures first! Best of luck and again, Thanks Sandi!