Ingredients

• 1/3cup slivered almonds
• 1/2 cup whole wheat flour
• 1/2 cup butter softened
• 1 tsp baking powder
• 1/2 cup brown sugar,packed
• 1 tsp baking soda
• 2 Tbsp fresh orange juice
• 1/4 tsp salt
• 1 Tbsp orange zest
• 2 1/2 cups large flaked rolled oats
• 1 tsp vanilla extract
• 1 cup flaked unsweetened coconut
• 2 large eggs
• 1/3 cup diced dried apricots
• 3/4 cup unsweetened apple sauce
• 1/2 cup dried cranberries
• 1/2 cup quinoa flour

Directions

1. Preheat oven to 350 F. Spread almonds evenly on baking sheet and toast in oven for 2-3 minutes. Turn off oven.

   2. In large bowl, cream butter and sugar. Add the orange juice, zest, vanilla and eggs. Blend well and then stir in the apple sauce.

   3. In separate bowl, combine quinoa and whole wheat flours, baking powder, baking soda and salt. Add the mixture to the applesauce mixture and mix well. Stir in the almonds, oats, coconut, apricots and cranberries. Ensure the mixture is well blended, using a wooden spoon. Chill the mixture in the freezer for 30 minutes.

   4. Turn oven on to 350F again!

   5. Using an ice cream scoop, scoop mounds of dough onto a large baking sheet and flatten slightly.( they are about 3" across when cooked).

   6. Bake in centre of oven for 12- 14 minutes (13 works in my oven) until edges are slightly golden brown.

   7. Cool on sheet for 5 minutes before moving to rack to cool completely.

   8. Store in sealed container for up to 2 weeks in fridge or freeze for up to 1 month.