Yield: 3 dozen
|⅔ cup||Whole wheat pastry flour|
|2 tablespoons||Soy flour|
|2 tablespoons||Wheat germ|
|2 tablespoons||Brewer's yeast|
|⅓ cup||Dry milk powder|
|½ teaspoon||Powdered ginger|
|½ cup||Lightly roasted cashews; chopped|
|½ cup||Sunflower seeds; lightly roasted|
|¼ cup||Vegetable oil|
|3 tablespoons||Blackstrap molasses|
|1 large||Banana; mashed (about 1 cup)|
|½ cup||Raisins or unsweetened carob chips, or some of each|
|Peanuts or carob chips for garnish|
These nutty crunchies are fortified with brewer's yeast for extra protein to rev up your motor, and blackstrap molasses for blood-enriching iron.
In a bowl, mix together the flours, wheat germ, yeast, milk powder, cinnamon, ginger and nutmeg. Set aside.
In food processor, blender, or mixing bowl combine oil, molasses, honey, egg, and mashed banana, and mix until light and fluffy. Add the dry ingredients and process until combined. Stir in the nuts, seeds, and carob chips or raisins.
Preheat oven to 325F.
Drop the batter by tablespoonfuls onto two cookie sheets lined with parchment paper or greased with a few drops of liquid lecithin and oil. Top each cookie with several peanut halves or carob chips. Bake for 12 to 15 minutes or until firm. Transfer cookies to wire rack to cool.
( Tiff's note: I found that the batter for these was very thin) Approximately 80 calories each. from Smart Cookies by Jane Kinderlehrer "Smart Cookies that Go to School in Pocket or Lunchbox" posted by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 04-22-95