Sara Eckert of Healthy Harvest Farms in Bellefont stopped by to explain how you can get fresh produce all year. 

Oatmeal Almond Cookies

1 cup (90g) oat flour

1 cup (100g) rolled oats

1/2 tsp baking soda

1 egg beaten

1 cup (230g) cooked butternut squash

3/4 cup (180g) smooth almond butter

1 tsp vanilla

1/2 cup (100g) brown sugar

Optional add-ins:

1 cup (220g) chocolate chips

1 cup (160g) raisins and 1/2 tsp cinnamon

Instructions:

Pre-heat oven to 350F

In a large bowl, combine flour, oats, baking soda and salt. 

In a separate bowl combine egg, butternut, almond butter, vanilla and brown sugar. 

Mix we ingredients into dry ingredients with a large spoon or spatula. 

Add any optional add ins you like. it is best to use something sweet like chocolate or dried fruite since the batter itself isn’t very sweet. 

Drop large tablespoons of dough onto a cookie sheet lined with parchment paper. 

Bake in pre-heated oven for 14 minutes. 

Remove from oven and let cool completely on baking sheet before removing. 

Makes 24 cookies.

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