I’m finally getting around to posting some photos from our October road trip.

We spent our days picking apples and hiking some beautiful trails in southern Vermont down through the Hudson Valley in New York.

The orchards had a bumper crop this season and the trees were hanging heavy with fruit.

In fact, there were so many apples on the ground it was hard to walk around.

I asked some of the proprietors what they did with all the dropped apples and unfortunately the answer was nothing. There was just too many to keep up with. It’s a shame they aren’t collected each day for the local food banks.

We came home with about 10 different apple varieties in all. So far I’ve made apple sauce twice – thank goodness for my new food mill, no peeling and chopping for me!

Mini apple pies are all ready for Thanksgiving festivities.

And last but not least, my favorite new creation for breakfast, mid-morning, afternoon stretch and post-dinner snack – Apple Walnut Oaties.

Apple Walnut Oaties

 

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Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

Author: Oat&Sesame

Serves: 20 cookies

Ingredients

• ½ cup oat flour
• ½ cup brown rice flour
• 2 tbsp tapioca flour/starch
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¼ tsp nutmeg
• ¼ tsp allspice
• 1 tsp cinnamon
• ¼ cup walnut oil
• â…“ cup granulated sugar
• 1 flax egg (1 tbsp flax meal + 3 tbsp water, mix and let sit about 5 min)
• 1 tsp vanilla
• 1 small/medium red apple, unpeeled - finely diced and tossed with a bit of cinnamon and sugar
• ¾ cup rolled oats (quick oats would work too)
• 1 cup chopped walnuts

Instructions

1. Preheat oven to 375-degrees
2. In a mixing bowl combine: flours, starch, baking soda, baking powder, salt, nutmeg, allspice, cinnamon and set aside.
3. In a second bowl combine oil, sugar, flax egg, and vanilla.
4. Pour the liquid into the dry mix and mix together until well combined. Next, add in oats, apples and walnuts and fold together.
5. On a nonstick cookie sheet, drop a heaping tablespoon of the mix. Really press the mix into your tablespoon so that it forms a nice compact ball.
6. Bake for 10-12 minutes until slightly golden.

Notes

For an extra crunchy top, I like to pop them under the broiler for a minute. Since there is fresh apple in these, by nature, the cookies will get softer each day they are stored.

*If you're not gluten free or vegan, all-purpose flour and a regular egg can be used.

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