Ginger-carrot breakfast cookies
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole-wheat pastry flour |
| 1½ | cup | Rolled oats |
| 1 | cup | Carrot; grated |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | pinch | Sea salt |
| 2 | teaspoons | Fresh ginger; grated |
| ¼ | cup | Egg substitute; OR 2 whites or 1 |
| ; egg | ||
| ⅔ | cup | Low-fat vanilla soy milk; or skim milk |
| 1 | tablespoon | Canola oil |
| 3 | tablespoons | Barley malt; OR maple syrup |
Directions
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.