Last month’s herb focus was about the health benefits of flax. Another great use for flax seeds is as an egg substitute in baking—that’s how it’s used in this recipe that I adapted from one I found online.

1. In a small bowl, pour boiling water or juice over cranberries. Let stand for one-half hour.

2. Combine flax seeds and water. Let stand.

3. Preheat oven to 350°.

4. In a large bowl, combine date sugar, oil, flax mixture, and extracts. Stir in raisins, nuts, and soaking liquid. Add oats, flour, and soda. Mix well.

5. Spoon by teaspoonsful onto greased cookie sheet and flatten slightly into disks about 1/2-inch thick. Bake 12–15 minutes, until edges begin to brown.