The digital eBook version of this bestselling cookbook is on sale this week only!
Click the book cover above, select your eBook reader and download, or click one of the handy links below...
Here's a sample recipe from the cookbook!
Pumpkin Breakfast Cookies
Thanks to Leona Krivda from Belle Vernon, Pennsylvania, for sharing this delicious recipe.
1/4 c. coconut oil
1/4 c. honey
1 c. long-cooking oats, uncooked
1 c. quick-cooking oats, uncooked
2/3 c. dried cranberries
2/3 c. pumpkin seeds
1/4 c. ground flax seed
1 t. pumpkin pie spice
1/2 t. salt
1/2 c. canned pumpkin
2 eggs, beaten
Combine coconut oil with honey in a small bowl; microwave just until melted and set aside. In a large bowl, combine oats, cranberries, pumpkin seeds, flax seed, spice and salt; stir to mix. Add pumpkin, eggs and warm coconut oil mixture; stir until well blended. Drop dough by 1/4-cup scoops onto a parchment paper-lined cookie sheet. Flatten each scoop (cookies will not spread). Bake at 325 degrees for 15 to 20 minutes, until edges are golden. Cool cookies on baking sheet; remove to an airtight container. Makes one dozen.
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Download one of the free reading apps from Amazon
or Barnes & Noble and it's like having an eBook reader
right in your computer or your phone!