Photo by Bernt Rostad

We’re packing up and getting ready to head to the hottest promotional products event of the summer: the ASI Chicago Show.  We’re excited to personally connect with all the distributors we speak to by phone almost daily.

Come by booth 2029 and ask about our show special!

We now offer our seeded paper with an herb mix of basil, chives, and parsley seeds, as well as two vegetable papers (orange carrots and green lettuce) as stock items.

Here’s a recipe for some great Carrot Oatmeal Cookies (from 101 Cookbooks) for when those carrots are ready:

Carrot Oatmeal Cookie Recipe

Photo by Dalyn Luedtke

After your initial batch experiment with the type of nuts/seeds you use. Lemon zest, clarified butter, and olive oil might be ingredients to play around with as well – but I haven’t tested them in this recipe. And I have to say, I love the flavor and richness the coconut oil brings to these cookies. If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 1/2 dozen cookies.

What’s  your favorite recipe that includes basil, chives, parsley, carrots, or lettuce?