3/4 c. canola oil
1 c. sorghum
1/4 c. blackstrap molasses
4 tbsp. tahini, mixed with 8 tbsp. water
3 tsp. vanilla
4 c. whole wheat pastry flour
1 tsp. baking soda
3 tsp. cinnamon
1 tsp. allspice
1/2 c. slivered raw almonds

In a large bowl, combine the oil, sweeteners, tahini/water mixture. Add the vanilla and mix well. Stir in almonds.

In another bowl, combine the flour, spices and baking soda.

Mix the dry mixture into the liquid batter, stirring until smooth.

The batter should be fairly dry. Roll into small balls and fork press down lightly onto an oiled cookie sheet.

Preheat oven to 350 F. Bake 8-10 minutes. (3 dozen)