Recipe: Lulu's Cookies (multi-seed cookies)

LULU'S COOKIES

1/2 cup each sunflower seeds, pepitas (pumpkin seeds) and sesame seeds
2 tablespoons flax seeds
4 cups all-purpose flour
2 cups rolled oats, uncooked
1 teaspoon baking powder
1/2 teaspoon salt
1 cup raisins
1 cup hot water
1 cup canola oil
1 cup honey
1/2 cup semi-sweet chocolate chips (up to 3/4 cup if you prefer)

Preheat oven to 350 degrees F.

Toast seeds on a baking sheet about 8 minutes, or until the sesame seeds turn a golden color. Be careful not to burn seeds. Remove from oven and allow to cool thoroughly.

In a large bowl, combine flour, oats, baking powder and salt; set aside.

Soak raisins in 1 cup hot water for about 15 minutes. Drain, but reserve raisin water.

Add raisin water to dry mixture, plus canola oil and honey. With a rubber spatula, stir until combined. Add cooled seeds and stir to combine, then add raisins and chocolate chips. Don't overmix. Form teaspoon-sized patties onto a cookie sheet, preferably lined with parchment paper.

Bake until golden brown, about 15 minutes. Don't overbake or the cookies will turn into rocks.

Makes about 50 cookies
Adapted (and originally published as "Energy Cookies") from Brother Juniper's Bread Book: Slow Rise as Method and Metaphor by Brother Peter Reinhart
Source: Washington Post, September 12, 2005