Contributed by Recipe adapted from "Feeding the Whole Family" by Cynthia Lair

Ingredients

1 C Barley Flour
1/2 tsp Baking Soda
1/2 tsp Ginger
1/2 tsp Allspice
3/4 C dried Cane Juice (or Date Sugar)
2 Tbs cold-pressed Vegetable Oil
1 C Spelt or Kamut Flour
1 tsp Cinnamon
1/4 tsp Nutmeg
3/4 C pureed, cooked Acorn Squash
1/2 C Apple Butter or Plain Yogurt

Instructions

Preheat oven to 350F. Combine flours, soda, and spices in a mixing bowl; set aside. In a separate bowl, combine squash, cane juice (or other sweetener), apple butter, and oil. Add wet ingredients to dry mixture. Lightly oul a cookie sheet and drop by tablespoons onto colkie sheet. Bake 15 minutes.

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