Easter Carrot Cookies

Ingredients:

2 1/2 cup instant oatmeal
1 1/2 cup grated carrot
1 cup brown sugar
3/4 cup vegetable oil
1/2 cup raisins
1/4 cup flour
1 tsp vanilla
1/2 tsp salt

Preparing:

Place the grated carrot in a bowl and add water to fill it.
Add sugar and oil and beat well.

Pass the mixture to a bigger bowl.
Add the remaining ingredients and beat until well blended.

Let stand for 10 minutes.
Place spoonfuls of the mixture on a greased tray and bake at 180°C (350°F) for 25 minutes.

Honey and Lemon Muffins

Ingredients:

2 3/4 cups oat bran
1 5/8 cups all-puorpose flour
2/3 cup buttermilk
1/4 cup unrefined superfine sugar
4 tbsp flower honey
2 tbsp unsalted butter, melted and cooled
1 1/2 tbsp baking powder
2 eggs, beaten
Finely grated rind of 1 lemon
Juice of 1/2 lemon

Preparing:
Preheat the oven to 180ºC (350ºF).

Mix the sugar with butter, buttermilk, eggs, half the honey and lemon rind.

Sift the flour and add the oat bran and baking powder.
Make a well in the center, add the honey mixture and mix together.

Spoon the batter into muffin pan with muffin paper cases and bake for 25 minutes.
Mix the lemon juice with the remaining honey and drizzle over the muffins.

Christmas Apple Gratiné

Ingredients:

2 sweet apples, peeled and chopped in pieces
1 acid apple, peeled and chopped in pieces
400 g peach slices
85 g flour
55 g oat
55 g brown sugar
55 g margarine
125 ml water

Preparing:

Preheat oven to 190°C (380°F).

Mix apples with water, bring to the boil, cover and cook over low heat for 5 minutes.
Remove from the heat and drain the liquid.
Add peach slices.
Pour fruit into a pyrex to 1 liter.

Mix flour with oats and sugar.
Add margarine and stir with your fingers until get a sandy mixture.

Spread the mixture on the fruit.
Bake for 20 minutes.

Thanksgiving Orange, Nuts and Chocolate Cookies

Ingredients:

1 1/2 cups traditional oats, uncooked
1 cup brown sugar
1 cup chocolate chips
1/2 cup butter, softened
1/2 cup wheat flour
1/2 cup little chopped walnuts
1 tbsp orange zest
1/4 tsp baking soda
1/4 tsp salt
1 egg

Preparing:

Preheat oven to 190°C (380°F).

Beat the butter with brown sugar until get a spongy mixture.
Add flour, baking soda and salt.
Add oats, nuts, chocolate chips and orange zest.

Place teaspoons of the mixture into a greased tray, separated to 5 cm.
Bake for 12 minutes.

Rhubarb and Pear Crumble

Ingredients:

600 g rhubarb
50 g unsalted butter
2 firm ripe pears
1/2 cup rolled oats
1/4 cup wholemeal plain flour
1/3 cup soft brown sugar
2 strips lemon rind
1 tbsp honey

Preparing:

Cut the rhubarb into 3 cm pieces.
Place in a pan with the lemon rind and 1 tbsp water.
Cook covered, over low heat for 10 minutes.
Cool a little, stir in the honey and remove the lemon rind.

Preheat the oven to 180° C (350°F).

Peel the pears and cut them in pieces and combine with the rhubarb.
Pour into a ovenproof dish and smooth the surface.

Combine the rolled oats, wholemeal flour and brown sugar.
Rub in the butter using just your fingertips, until the mixture looks crumbly.

Spread the crumble over the fruit.
Bake for 15 minutes.

Pumpkin Pudding

Ingredients:

2 tbsp orange juice

2 tbsp whisky

1 tsp vainilla

1/4 cup raisins

1 egg white

1 egg

1 tin pumpkin (ayote (15 oz))

2/3 cup evaporated milk

1/4 tsp cinnamon

1/4 tsp "clavo de olor"

1/4 tsp "nuez moscada"

1/3 cup oats

2 tbsp brown sugar

2 tsp melted butter

Preparation:

Warm up the whisky with the orange juice and vanilla, without leaving boils.

Add the raisins and reserve.

Stir the egg white with the egg, the ayote, the evaporated milk, the brown sugar and the spices.

Add the raisins mixture.

Place the mixture in greased soufflé molds.

Mix, apart, oats with the 2 tbsp brown sugar.

Add mantequilla melted.

Spill on pudines.

Bake at 190ºC (375ºF) for 30 minutes.

Retire of the oven and let cool for one hour before serving.

Nutty Granola Squares

Ingredients:

115 gr unsalted butter, plus extra for gresaing
4 tbsp honey
1/8 cup unrefined superfine sugar
scant 3 cups rolled oats
1/8 cup dried cranberries
1/8 cup chopped hazelnuts
1/8 cup chopped pitted dates
5/8 cup slivered almonds

Preparation:

Preheat the oven to 190ºC (375ºF).

Melt the butter with the honey and sugar in a pan.
Stir together.

Add the remaining ingredients.
Mix thoroughly.

Turn the mixture into a greased baking pan.
Press down it well.

Bake it for 30 minutes.
Let cool and cut it in pieces.