Anything ~ Week Three Wrap Up

Let's wrap up week three by sharing what is in our new scrapbooks.  This is what I'm hoping my scrapbook will hold now and in the future.

Lives changed with the gospel, reaching out to the least of these every day, becoming who God has called me to be, a servant, a leader - taking the gospel through song and the Word to the lost in prisons, shelters, in the supermarket, alongside the road, everywhere!  Challenging churches to be intentional in sharing the greatest story ever told and their story of redemption daily! I hope boldness and obedience is the story of my life.  Going anywhere, anytime to share the love of Jesus.

Soft-Baked Ginger Doodles

~ Ingredients ~
1 1/4 Cup old fashioned oats
1 Cup raw almonds
1 1/2 Cups sweetener that measures like sugar, divided
2 Teaspoons ground cinnamon, divided
1 1/2 Teaspoons ground ginger
1/4 Teaspoon salt
1/4 Teaspoon baking soda
1/8 Teaspoon pumpkin pie spice
1/2 Cup unsweetened apple sauce

~ Directions ~
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or foil sprayed with cooking spray. In a blender or food processor grind the oats and almonds into a flour-like consistency. Pour into a medium bowl and add 1 cup sweetener, 1 teaspoon cinnamon, ginger, salt, baking soda, and pumpkin pie spice and stir to combine. Add the applesauce and stir until the mixture forms into a dough.
In a small bowl, combine the remaining 1/2 cup sweetener and 1 teaspoon cinnamon and stir to combine. Scoop 2 Tablespoons of the dough and roll into a ball. Flatten the ball between your hands and coat in the cinnamon mixture. Repeat with the remaining dough. Place the cookies on the prepared baking sheet and bake for 8 to 10 minutes. Let cool and enjoy!