Breakfast Cookie

5 ½ cups whole wheat pastry flour
1 tablespoon baking soda
2 teaspoons sea salt
½ cup orange juice concentrate
1 cup canola oil
1 cup cane sugar
4 eggs
3 tablespoons vanilla
1 cup agave syrup
7 ½ cups rolled oats
2 cups raisins
2 cups dried apricot, rough chopped
4 medium ripe bananas
1 cup flax seeds, ground fine

1. Heat oven to 350°F. Grease 2 cookie sheets.
2. Combine flour, baking soda, salt, oats, and raisins in a large mixing bowl. Set aside.
3. Place apricots and ground flax seed in the bowl of a food processor and process until apricots are chopped fine.  Add the bananas and pulse until bananas are well mashed.
4. Blend the banana mixture, oil, sugar, agave, eggs and vanilla in a bowl.
5. Add the wet mixture to the flour mixture and stir until thoroughly combined.
6. Place heaping, rounded tablespoons onto a greased cookie sheet and bake about 20 minutes until golden and lightly browned on the bottom. Makes 40 cookies.