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Ginger-carrot Breakfast Cookies

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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 375øF.  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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