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.

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