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Whole Wheat Poppy Seed Cookies

Whole Wheat Poppy Seed Cookies

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  • 1 ¼ cups rolled oats
  • 1 ¼ cups of whole wheat flour
  • ¼ cup poppy seeds
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup of “silan” (pure date-honey), or apple juice concentrate, or maple syrup
  • ½ cup canola oil
  • 1 tsp rice vinegar

Blend the oats in a blender or food processor; add the rest of the ingredients. Refrigerate and spoon drop the dough onto greased cookie sheets, press each cookie down. Bake at 375 for about 12 min.

Originally from northern California and a Stanford University graduate, Elana Mizrahi now lives in Jerusalem with her husband and children. She is a doula, massage therapist, writer, and author of Dancing Through Life, a book for Jewish women. She also teaches Jewish marriage classes for brides.
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