Rice Pudding Cookies
Ingredients
- 1 egg
- 1/4 cup butter softened
- 1/4 cup apple juice, frozen concentrate slightly thawed
- 2 tablespoon molasses or maple syrup
- 2 teaspoon vanilla
- 1 cup brown rice cooked
- 1 cup less 2 tablespoons whole wheat pastry flour
- 2 tablespoon soy flour
- 1 teaspoon baking soda
- 3 tablespoon wheat germ
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup raisins or currents
- carob chips and coconut for garnish
Instructions
In food processor, blender, or mixing bowl, combine egg, butter, fruit juice, sweetener, vanilla, and rice. Mix until well-blended. In another bowl, combine the flours, baking soda, wheat germ, cinnamon,and nutmeg. Mix briefly to combine ingredients. Fold in the currents or raisins. Preheat oven to 350F. Drop the batter by teaspoonfuls onto a cookie sheet lined with parchment paper or greased with a mixture of liquid lecithin and oil. Press down with a wet fork. The thinner the dough, the crisper the coconut. Bake in upper third of oven for 12-15 minutes.