Granola Cookie Logs

Makes about 12 five-cm logs

1 egg or 2 Tbsp (30 mL) ground flax seeds
2 Tbsp cold pressed safflower oil
1/4-1/3 cup (63-83 mL) strong peppermint tea
1 1/2 cups (375 mL) unbleached flour
1/2 cup (125 mL) kamut or oat flakes
1/2 cup (125 mL) cane sugar
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) sea salt
1/3 cup (83 ml) raw almonds, chopped
1/4 cup (63 mL) carob chips
1/4 cup (63 mL) raw, hulled
sunflower seeds

Combine flax seeds, safflower oil and tea in a large bowl. In a smaller bowl, combine flour, oat flakes, cane sugar, baking soda and sea salt. Add the dry ingredients to the wet, stir slightly and add nuts, carob and seeds. Mix all ingredients together until a dry dough forms, adding a few extra teaspoons of peppermint tea if needed. Turn dough onto a slightly floured board. Divide into three or four equal portions. Roll each portion into a long round tube about 1.5 cm thick. Slice diagonally in five-cm lengths to make logs. Place logs one cm apart on an ungreased non-stick cookie sheet and bake at 350°F (175°C) for 13-15 minutes. To make a more fun shape for kids’ lunch boxes, I always make a few extra long, extra thin logs and then carefully shape them into wiggly lines before baking.

Source: alive Magazine (pre-2000)