NingXia Red Recipes

• 1 cup (100g) instant oats (gluten-free if available) *measured correctly
• 3/4 cup (90g) Gary’s True Grit Einkorn flour *measured correctly
• 1 1/2 tsp baking powder
• 1/8 tsp salt
• 2 T (28g) coconut oil, melted (wait until it cools)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/3 cup honey
• 1/4 cup NingXia Red
• 10 drops Orange Vitality
• 6 T (53g) fresh raspberries, diced

Yields 12-14 cookies

Directions:

• In a medium bowl, whisk together the oats, flour, baking powder and salt
• In a separate bowl, whisk together the coconut oil, egg, vanilla, honey, NingXia and Orange Vitality until thoroughly mixed
• Add in the flour mixture, stirring until combined
• Fold in the raspberries
• Cover the entire cookie dough roll with plastic wrap and chill for at least 30 minutes
• Preheat oven to 325 degrees and line baking sheet with parchment paper
• Drop the dough into rounded scoops onto the baking sheet (If chilled longer than 1.5 hours, flatten slightly)
• Bake for 13-15 minutes
• Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack

*Notes: Make sure to measure the oats and flour correctly, using the spoon-and-level method: spoon the oats/flour in the measuring cup until it is overflowing, Then take the back of a table knife and level.