Food recipes
Soft Oatmeal Cookies (Macrobiotic & Vegan)
Soft Oatmeal Cookies (Macrobiotic & Vegan) Ingredients: oats wheat flour, white, all-purpose, unenriched oil, canola apple juice, canned or bottled, unsweetened, without added ascorbic acid spices, cinnamon, ground ra...
Soft Oatmeal Cookies (Macrobiotic & Vegan)
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
oil, canola
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground
raisins, seeded
nuts, walnuts, english
leavening agents, baking powder, double-acting, sodium aluminum sulfate
Directions:
Mix together all of the ingredients until no longer floury.
Use a spoon or ice cream scoop to place 10 scoops of dough onto a baking pan.
They don't expand upon baking, so create your desired thickness by pressing down on them from the top.
Bake in the oven at 190C for 18 minutes.
Be careful not to burn the bottoms.
Once they've baked, leave them on the baking tray for 5 minutes, then transfer them to a rack.
This will make them soft.
They're even softer the next day.
Using baking soda instead of baking powder makes them even softer.
Use about half a teaspoon.
These are also delicious with almonds (crushed or powder type) for the nuts.
They're also good without dried fruit.
One of my friends who's expecting a baby soon has been enjoying these as well.
I definitely recommend them over oily snacks when you're hungry.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
oil, canola
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground
raisins, seeded
nuts, walnuts, english
leavening agents, baking powder, double-acting, sodium aluminum sulfate
Directions:
Mix together all of the ingredients until no longer floury.
Use a spoon or ice cream scoop to place 10 scoops of dough onto a baking pan.
They don't expand upon baking, so create your desired thickness by pressing down on them from the top.
Bake in the oven at 190C for 18 minutes.
Be careful not to burn the bottoms.
Once they've baked, leave them on the baking tray for 5 minutes, then transfer them to a rack.
This will make them soft.
They're even softer the next day.
Using baking soda instead of baking powder makes them even softer.
Use about half a teaspoon.
These are also delicious with almonds (crushed or powder type) for the nuts.
They're also good without dried fruit.
One of my friends who's expecting a baby soon has been enjoying these as well.
I definitely recommend them over oily snacks when you're hungry.