We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Don't let your worries get the best of you. Remember, Moses started out as a basket case

Ginger-Carrot Breakfast Cookies

0
(0)
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 ts Baking powder
1/2 ts Baking soda
1 pn Sea salt
2 ts 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 tb Canola oil
3 tb Barley malt; OR maple syrup

INSTRUCTIONS

Preheat the oven to 375°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.

A Message from our Provider:

“A family altar can alter a family.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?