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
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