Step 1:Preheat oven to 180 C (350F). Spray 2 baking sheets with nonstick cannola oil spray.

Step 2:In a large bowl, mix the oats, flour, cinnamon, baking soda and salt, and set the mix aside. In another bowl, whip the brown sugar together with the low fat spread till the mixture goes light and fluffy.

Step 3:Add the grated apple, egg and vanilla extract, and beat until well blended. Add the oat mixture to the egg and apple blend, mix well, and add the raisins. With an ice cream scoop, spoon the dough and drop onto the baking sheets forming 24 equal cookies and leaving 2 inches distance between each cookie.

Step 4:Now flatten each cookie with spatula, and bake in center of middle oven rack 12-15 minutes, until the low fat apple and oat cookies go lightly browned.

Step 1:.In a large bowl, mix together flours, baking soda, salt, and millet. Set aside.

Step 2:In blender, puree on high speed the applesauce, egg or equivilent, bananas and raisins. Add wet stuff to dry, moisten evenly.

Step 3:Spoon batter into non-stick 12 muffin tin deviding evenly and bake 40-50 minutes at 350 F or until browned.