Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. in a large bowl cream together brown sugar, butter, almond butter, vanilla, and egg until light and fluffy. in a separate bowl sift or whisk together the whole wheat flour, ground flax, baking soda, cinnamon, ginger, and salt. mix the dry ingredients into the creamed butter mixture until well combined, scraping sides of bowl. stir in oats, chips, and toasted almonds. press into a greased 9x13 pan and bake for 20-25 minutes. if using a bar pan or making cookies bake for 10-15 minutes. bars are done when the sides are golden brown. cool completely and cut to desired size. store in an air tight container.

Target recipe: beat egg whites until very stiff. gradually add sugar and beat until of meringue consistency. fold in flour and whole almonds. put in lightly greased, lined loaf tin. bake in a 325 degrees oven for 40 to 50 minutes. leave in tin until completely cold. take out of tin and wrap in foil and store in refrigerator for one or two days. with a very sharp knife cut loaf into wafer thin slices. place on cookie sheets and put in slow oven (250 degrees) for about 45 minutes, until dried out. cool and store in airtight container. will keep for 3 or 4 months.