| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Vegan | Veglife1 | 24 | servings |
INGREDIENTS
| 1/2 | c | Canola oil |
| 1 | c | Triticale flakes |
| 1/2 | c | Sucanat |
| 1 | lg | Egg or equivalent egg substitute |
| 1/4 | ts | Vanilla |
| 1/2 | c | Spelt flour |
| 1/4 | c | Amaranth flour |
| 1 | ts | Baking powder |
| 1/2 | c | Finely chopped walnuts |
| 1/4 | c | Unsweetened shredded coconut |
| 1/4 | c | Chopped dark raisins |
| Cooking spray; oil, or parchment | ||
| ; paper |
INSTRUCTIONS
Makes 2 dozen 1. Preheat oven to 350 F. Lightly spray or oil 2 baking sheets, or line with parchment paper. 2. In a medium skillet, heat two tablespoons of canola oil over medium-high heat. Stir in triticale flakes and toast, stirring constantly, until flakes are deep golden, 3 to 5 minutes. Remove from heat and set aside. 3. In a large mixing bowl, combine remaining canola oil, Sucanat, egg, and vanilla. Bear until creamy and smooth. Set aside. 4. In a medium mixing bowl, mix together spelt flour, amaranth flour, and baking powder. 5. Add flour mixture and toasted triricale flakes to Sucanat and egg mixture. Stir in walnuts, coconut, and raisins. 6. With wet hands, pinch a 1-tablespoon-size piece from the dough and roll into a ball. Place ball on baking sheet and flatten with the back of a fork. Repeat with remaining dough. 7. Bake for 12 to 15 minutes, or until browned. Cool on sheet for 5 minutes, then transfer to a rack. OVO/VEGAN PER COOKIE: 108 CAL (62% from fat), 1.5g PROT. 7.4g FAT.7g CARB. 32mg SOD. 11mg CHOL. 1g FIBER By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 60 Converted by MM_Buster v2.0l.
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