Free Recipe Ginger-Carrot Breakfast Cookies
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Ginger-Carrot Breakfast Cookies Recipe
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
Ginger-Carrot Breakfast Cookies Preparation
Preheat the oven to 375oF. 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.
Cooking Temperature:
Recipe Serves: 12
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