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Breakfast Cookies

What you need: 

1/4 cup white flour

1/2 cup rye flour

2 tablespoons corn flour

2 tablespoons oat bran

2 tablespoons soy flour

2 tablspoons wheat bran

1 tablespoon ground flax seed

1 tablespoon craked rye

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup mashed banana

1/4 cup nondairy milk

1 teaspoon lemon juice

What you do: 

1. In a bowl, combine dry ingredients (white flour, rye flour, corn flour, oat flour, soy flour, wheat bran, ground flax seed, cracked rye, baking powder, and salt); mix thoroughly. Set aside 1/2 cup flour mixture.

2. In another bowl, combine banana, milk, and lemon juice; mix thoroughly.

3. Make a well in the center of the dry ingredients and pour in the wet mix; mix thoroughly.

4. Flour kneading surface with reserved 1/2 cup flour mixture. Transfer dough to surface and knead, adding flour as required to form a workable dough - a liitle on the dryer side is best, but not so it will fall apart.

5. With a rolling pin, roll to a thickness between 1/8-inch and 1/4-inch, adding more flour when rolling, if needed.

6. Use cookie cutter to cut shapes, or cut up into 2-inch to 3-inch squares.

7. In a skillet, preheated to 325- to 350- degrees F, cook cookies. Flip frequently to avoid burning. It should take 2 to 3 minutes in total to cook each cookie.

Note: I realize there seems to be a lot of small amounts of various ingredients but I found that this is just the right amount. We reduced the sugar to eat with jam. If eating straight, you may want to add additional sugar.

Preparation Time: 
30 minutes
Cooking Time: 
5 minutes
Servings: 
1 adult and 1 child
Recipe Category: 

SO HOW'D IT GO?

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