Ginger-carrot Breakfast Cookies

Confession is: 1. Ceasing to deceive ourselves – 1 John 1:8. 2. Ceasing to continue the defense mechanisms of denial, avoidance, distortion, cover-up. 3. Calling sin “sin.” Calling a spade a spade! 4. To recognize, admit, acknowledge, concede and declare our guilt of sin. 5. Part of repentance. A change of mental attitude leading to changed behavioral action. 6. Inclusive of asking forgiveness for wronging another person. 7. Inclusive of restitution – Num. 5:7; Lk. 19:8

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Veg09	12	Servings

INGREDIENTS

1	c	Whole-wheat pastry flour
1 1/2	c	Rolled oats
1	c	Carrot, grated
2	t	Baking powder
1/2	t	Baking soda
1	pn	Sea salt
2	t	Fresh ginger, grated
1/4	c	Egg substitute, OR 2 whites
		or 1
		egg
2/3	c	Low-fat vanilla soy milk, or
		skim milk
1	T	Canola oil
3	T	Barley malt, OR maple syrup

INSTRUCTIONS

Preheat the oven to 375Ã¸F.  In a medium bowl, combine the flour, oats,
carrot, baking powder,  baking soda, and sea salt. In a second bowl,
combine the ginger, egg  substitute, soy milk, oil, and barley malt,
using a hand mixer to  combine well. Pour the liquid ingredients into
the dry, using a large  rubber spatula to combine well. For the best
texture, don't overmix;  abuot 15 strokes should do.  Line a cookie
sheet with parchment paper, then drop on the batter,  using about 2
rounded tbsp for each cookie. Bake in the middle of the  oven until
cooked through, about 25 minutes.  Notes from book: If the weather is
hot and/or dry: serve the cookies  with fresh peach slices. If the
weather is cold and/or damp: increase  the ginger to 1 tbsp.  NOTES :
Makes 12 cookies, 105 calories each, 2 grams of fat (16%  calories from
fat)  Recipe by: Savoring the Day by judith benn hurley  Converted by
MM_Buster v2.0l.

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