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Sylvia Johnston, our good friend from Cornerstone Music Cafe in Calgary, joined us at Slow Food Calgary’s “Feast of Fields” Event on September 24 at the Rouge Restaurant in Inglewood.  We supplied the organic flaxseed, and she supplied these wonderful breakfast cookies that can start your day off right.  They are hearty and not overly sweet, making them more of a breakfast snack than a desert cookie.  We hope you enjoy them!


2 1/4 cups oats
2 cups gluten free flour
1 cup sunflower seeds
3/4 cup sliced almonds
1/2 cup shredded coconut, unsweetened
1/4 cup flax seed
1 cup granulated sugar
1 tablespoon cinnamon
1/4 teaspoons salt
1 3/4 cups dark chocolate chips
1 1/4 cups dry figs(cut up)
1/4 cup water
1/4 cup brown sugar
3/4 cup butter
1 cup milk


Preheat oven to 350°F
Line baking trays with parchment paper
Combine dry ingredients
Combine wet ingredients
Stir dry and wet together until just combined.
Portion cookie dough using 1/3 C measure and place on baking tray.
Gently flatten cookies.
Bake for 24 minutes or until lightly browned