Instructions: Preheat oven to 375 degrees. In a large mixing bowl, combine the flour, wheat germ, oats, baking powder, cinnamon and ginger.

In a blender jar, combine the juice concentrate, oil, egg, raisins and dried apples. Blend at medium speed until the raisins and apples are chopped. Stir this juice mixture into the dry ingredients and combine thoroughly.

Drop batter by the heaping teaspoonful onto nonstick cookie sheets. Flatten each with a fork and bake 8 to 10 minutes until the top springs back at your touch. Do not brown or crisp. Cool slightly before removing from cookie sheets to wire racks.

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