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Ingredientes
- 1 c. whole-wheat pastry flour
- 1 1/2 c. rolled oats
- 1 c. carrot, grated
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1 pch sea salt
- 2 tsp fresh ginger, grated
- 1/4 c. egg substitute, Or possibly 2 whites or possibly 1 egg
- 2/3 c. low-fat vanilla soy lowfat milk, or possibly skim lowfat milk
- 1 Tbsp. canola oil
- 3 Tbsp. barley malt, Or possibly maple syrup
Direcciones
- Preheat the oven to 375 F.
- In a medium bowl, combine the flour, oats, carrot, baking pwdr, baking soda, and sea salt. In a second bowl, combine the ginger, egg substitute, soy lowfat 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, do not 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 till cooked through, about 25 min.
- Notes from book: If the weather is warm and/or possibly dry: serve the cookies with fresh peach slices. If the weather is cool and/or possibly damp: increase the ginger to 1 tbsp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 78 | |
| Calories from Fat 20 | 26% |
| Total Fat 2.31g | 3% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 87mg | 2% |
| Total Carbs 11.71g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.94g | 1% |
| Protein 2.7g | 4% |
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