Breakfast Cookies (Vegan)

These are a modified version of Chef Chloe's Yoga Cookies.  I call them breakfast cookies because they have so much yummy stuff in them I figure they are good enough for breakfast. :)

Dry:
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp salt
1 tsp cinnamon
1 1/2 cups rolled oats

Wet:
1/4 cup canola oil (or coconut oil)
3/4 cup applesauce
1/2 cup agave or maple syrup
1 tablespoon vanilla

Goodies:
1/2 cup shredded coconut
1/2 cup raisins
1/2 cups chopped walnuts
1/2 cups mini choc chips

Mix dry ingredients together.  Then mix wet and then combine.  Add goodies.  Batter will be sticky. Make small cookies (about 1 or 1 1/2 tablespoons batter) on parchment paper and bake at 350 for 12-14 minutes.  These keep very well in the freezer and you can eat them straight from the freezer!

Vegan Loaf #3

3/4 cups walnuts
3/4 package Trader Joe's Lentils
3/4 package Trader Joe's organic brown rice (microwaved!)

Mix together to a paste in Cuisinart.

Saute:
Chopped onions
Chopped celery
Chopped carrots
Sliced mushrooms
Fresh Thyme
garlic, minced

Add half this mixture to cuisinart.

In a bowl, mix together paste with remainder of brown rice, lentils and veggie mix. Add 1/2 jar of rinsed sundried tomatoes.

Add chopped onions, salt and pepper.
Add 1/4 cup flour
Add 1/2 breadcrumbs.

Mix together and press into sprayed bread pans.  Bake at 350 for 30-40 minutes.