Golden carrot molasses gems
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Vegetable oil (preferably olive oil) |
| ⅓ | cup | Molasses |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 1 | cup | Grated raw carrots |
| ½ | cup | Whole wheat pastry flour |
| ¼ | cup | Wheat germ |
| 2 | tablespoons | Bran |
| 2 | tablespoons | Rice polish* or soy flour |
| ½ | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Cinnamon |
| ¼ | cup | Dry milk powder |
| ⅔ | cup | Raisins |
| 1¼ | cup | Rolled oats |
Directions
*Rice polish (also known as rice bran) is ground from the outer coating of the rice grain. It is an excellent source of the B vitamin niacin. It also contains fiber, protein, minerals, and practically no sodium. It too has a slightly bitter taste, so use it sparingly.
In food processor, blender or mixing bowl, combine oil, molasses, egg and vanilla. Blend until smooth and creamy. Add carrots, and blend.
Combine the wheat flour, wheat germ, bran, rice polish or soy flour, baking powder, baking soda, nutmeg, cinnamon, and milk powder. Add to the carrot mixture. Blend briefly until incorporated. Stir in the raisins and the oats.
Preheat oven to 350F.
Drop the batter by tablespoonfuls onto a cookie sheet lined with parchment paper or greased with a mixture of liquid lecithin and oil.
Bake for 12 to 15 minutes.
Approximately 60 calories each. from Smart Cookies by Jane Kinderlehrer "In Praise of Vegetables" Submitted By TIFFANY HALL-GRAHAM On 01-12-95