2/3 c
Whole wheat pastry flour
2 tb Soy flour
2 tb Wheat germ
2 tb Brewer's yeast
1/3 c Dry milk powder
1 ts Cinnamon
1/2 ts Powdered ginger
1/2 ts Nutmeg
1/2 c Lightly roasted cashews; chopped |
1/2 c
Sunflower seeds; lightly roasted
1/4 c Vegetable oil
5 tb Honey
1 Egg
1 lg Banana; mashed (about 1 cup)
1/2 c Raisins or unsweetened carob
--chips, (or some of each)
Peanuts or carob chips for garnish |
In a bowl, mix together the flours,
wheat germ, yeast, milk powder, cinnamon, ginger and nutmeg. Set aside.
In food processor, blender, or mixing bowl combine oil, molasses, honey, egg, and mashed
banana, and mix until light and fluffy. Add the dry ingredients and process until
combined. Stir in the nuts, seeds, and carob chips or raisins.
Preheat oven to 325 F.
Drop the batter by teaspoonfuls onto two cookie sheets lined with parchment paper or
greased with a few drops of liquid lecithin and oil. Top each cookie with several peanut
halves or carob chips. Bake for 12 to 15 minutes or until firm. Transfer cookies to wire
rack to cool.
Great for lunch boxes and after-school snacks.
"Very tasty."
Lynn Russell, Tester
Fall 2000
Guilt-Free Desserts
www.recipenet.org
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