4 oz soft tofu
½ cup brown rice syrup or honey
3 Tbs. canola oil
1-1/2 tsp. vanilla extract
1 cup whole-wheat or unbleached pastry flour
½ tsp. each baking powder, baking soda, and salt
¾ tsp. nutmeg
54 whole almonds, optional
|
|
Preheat oven to 350 degrees. In a blender, blend tofu, rice syrup, oil, and vanilla until smooth. Set aside.
Sift together dry ingredients. Stir in tofu mixture, and stir to combine. Drop by teaspoonfuls onto ungreased baking sheets.
Top with almonds.
Bake for 7 minutes, or until cookies are still puffy and have just begun to brown on the bottom. Makes about 4 dozen
cookies.
PER 4 COOKIES: 112 calories; 2 gm protein; 4 gm fat; 7 gm carb.; 142 mg sodium.
|
|
|
