¾ cup pistachio nuts, shelled and skinned
¼ cup water
3 Tbs. canola oil
2/3 cup brown rice syrup or honey
1 cup each brown rice flour and amaranth flour
½ tsp. each baking powder and baking soda
1 tsp. Chinese five-spice powder
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Preheat oven to 350 degrees. In a blender, grind nuts to a powder and put in a small bowl. Add water, oil, and syrup. Mix
well.
In a large bowl, whisk together flour, baking powder, baking soda and five-spice powder. Stir in nut mixture to form a dough.
Form 1” balls and bake on ungreased cookie sheets for 8-10 minutes, or until lightly browned. Makes about 3 dozen
cookies.
*NOTE: This recipe is gluten and dairy free.
PER 2 COOKIES: 192 calories; 4 gm protein; 6 gm fat; 19 gm carb.; 64 mg sodium; 1.6 gm fiber.
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