1 c Whole-wheat pastry flour
1 1/2 c Rolled oats
1 c Carrot; grated
2 ts Baking powder
1/2 ts Baking soda
1 pn Sea salt
2 ts Fresh ginger; grated
1/4 c Egg substitute; OR 2 whites
-or 1
; egg
2/3 c Low-fat vanilla soy milk; or
-skim milk
1 tb Canola oil
3 tb Barley malt; OR maple syrup
Preheat the oven to 375?F.
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)
Yields
12 servings