Cranberry Oat Jumbles

• 1/4 cup canola oil
• 3/4 cup light agave nectar
• 1/4 cup firm silken tofu
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup sprouted spelt flour
• 1 cup regular rolled oats (not quick cooking)
• 1/4 cup ground flaxseeds
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 cup juice-sweetened dried cranberries
• 1/4 cup sunflower seeds
• 1/4 cup raw pumpkin seeds

1. Preheat the oven to 325F.
2. Line 2 baking sheets with parchment paper.
3. Place the canola oil, agave nectar, tofu, vanilla extract, and almond extract in a food processor and blend until smooth, about 2 minutes.
4. In a large bowl, combine the flour, oats, flaxseeds, baking soda, salt, and cinnamon.
5. Add the tofu mixture to the dry ingredients and mix well.
6. Stir in the cranberries, sunflower seeds, and pumpkin seeds.
7. Drop by tablespoonfuls onto the prepared baking sheets.
8. Bake for 10 to 15 minutes, until lightly browned.
9. Cool on cooling racks.

canola oil, light agave, firm silken, vanilla, almond extract, flour, regular rolled oats, ground flaxseeds, baking soda, salt, ground cinnamon, cranberries, sunflower seeds, pumpkin seeds

Taken from www.epicurious.com/recipes/food/views/cranberry-oat-jumbles-379329 (may not work)