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Oatmeal Crisps with blueberries & walnuts

Ingredients
2 cup Wood Praire Farm whole wheat or spelt flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla
3 cup old fashioned oats
1 cup dried blueberries
1 cup chopped walnuts

Directions
Blend first 5 ingredients in medium bowl. Beat butter and sugar, beat in eggs and vanilla. Stir in oats, blueberries, and walnuts. Drop batter by spoonfuls onto a cookie sheet. Bake until golden brown, about 10-12 minutes in a 350 degree oven.

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Zucchini Oatmeal Muffins

Ingredients
1 1/2 cup all purpose flour
1 cup WPF whole wheat flour
1/2 cup WPF rolled oats
1 1/2 cup sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 cup walnuts (optional)
4 eggs
1 medium zucchini, grated
3/4 cup vegetable oil

Directions
Preheat oven to 400 degrees. Grease muffin tin. In large bowl, mix first 7 ingredients. In medium bowl, beat eggs slightly; stir in zucchini and oil. Stir egg mixture into flour just until flour is moistened. Spoon batter into muffin pan. Bake 20-25 minutes or until golden and toothpick inserted in center of muffin comes out clean.

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Whole Wheat Oatmeal and Rhubarb Muffins

Ingredients
2 1/4 cup Wood Prairie Farm Organic Rolled Oats
1 3/4 cup Wood Prairie Farm Organic Whole Wheat Flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
1 cup brown sugar
1 cup plain yogurt
1 cup milk or buttermilk
2 eggs, beaten
1/2 cup melted butter or oil
1 1/2 cup rhubarb, cut into 3/4 in. slices.

Directions
Mix dry ingredients together in large bowl. Form a well in the center. Mix liquid ingredients together and pour into well of dry ingredients. Mix just until moistened. If you like, you can make the batter ahead of time and refrigerate overnight. Bake 400 degrees for 20-25 minutes. From Jen Albertson

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Wood Prairie Granola

Ingredients
6 cup rolled oats
1/4 cup oil
1/4 cup honey (or more to taste)
dried fruits
nuts

Directions
Melt honey and oil together and pour over the rolled oats, or other rolled grain. Mix thoroughly. Toast in a large brownie pan or roasting pan in a 350 degree oven. Stir often until golden brown, about 25 minutes, depending on the depth of the pan. Add dried fruits and nuts after baking.

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Megan’s Whole Wheat Bread

Ingredients
4 cup lukewarm water
2 tablespoon yeast
1/2 cup honey
2/3 cup oil
2 tablespoon salt
Whole Wheat or Spelt Flour

Directions
Dissolve yeast in water. Add honey, oil, and salt, mixing well. Add flour 2 cups at a time until you have a nice dough. Turn out onto a well-floured board and knead, adding more flour until the dough is no longer sticky. Rise in a warm place in an oiled bowl until double. Punch down, form into loaves. Allow to rise again until 3/4 full size then bake at 350 degrees for 50-60 minutes or until the loaf slips out of the pan and sounds hollow when tapped.

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Apple Crisp

Ingredients
1 cup Wood Prairie Spelt flour
1/2 cup water
1/2 teaspoon cinnamon
4 tablespoon sugar
4 tablespoon flour
4 apples, cored and sliced
1/2 cup Wood Prairie Rolled Oats
2/3 cup sugar
1/2 cup butter

Directions
Preheat oven to 350 degrees. Toss together the apples, flour, sugar & cinnamon. Grease a 9*13 glass baking dish and layer in the apples and add the water. Combine the spelt flour, oats, 2/3 cup sugar and butter. Blend together and spread this streusel topping over the apples. Bake for 45 to 50 minutes until the apples are tender.

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Fruit Scones

Ingredients
1/2 cup dried fuit
1 1/2 cup Spelt Flour
1/4 cup sugar
1 1/2 teaspoon baking powder
1/3 teaspoon salt
1/8 teaspoon cinnamon
1/3 cup butter
3/4 cup mashed potatoes
1 egg
3 tablespoon milk
sliced almonds
dash sugar

Directions
Soak 1/2 cup dried fruit in small pieces (raisins, dates, figs, etc.) in hot tap water for 10 minutes. In a large bowl combine spelt flour, sugar, baking powder, salt, and cinnamon. Mix dry ingredients, then cut in butter until the flour is in small crumbs. Add mashed potatoes and the drained fruit. In a small bowl, whisk together one egg with the milk. Set a spoonful of the milk/egg mixture aside. Stir the rest into the flour mixture just until moistened. Knead briefly to form a ball. Place on a baking sheet and flatten into a 7 circle. With a floured knife cut into 6-8 wedges, but don’t separate. Brush top with reserved milk/egg mixture and sprinkle with sliced almonds and a shake of sugar if desired. Bake at 400 for 22 to 24 minutes. Serve immediately with butter or jam.