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Categories:
Bread whole wheat flour oatmeal walnuts coconut sugar salt baking powder cinnamon milk canola oil Vanilla Oil
Viewed: 14 - Published at: 9 years agoIngredients
- 50 grams Bread (strong) flour
- 50 grams Whole wheat flour (or cake flour)
- 20 grams Oatmeal
- 20 grams Walnuts
- 15 grams Finely shredded coconut
- 35 grams Beet sugar
- 2 pinch Salt
- 1/2 tsp Baking powder
- 1 tsp Cinnamon
- 60 grams Soy milk
- 30 grams Canola oil (or vegetable oil of your choice)
- 1 dash Vanilla oil
Method
- Put the ingredients in a bowl, then mix together with a whisk.
- Finely chop the walnuts into pieces smaller than 1 cm cubes, and add to the bowl.
- In a separate bowl, whisk together the soy milk, oil and vanilla oil.
- Add the dry ingredients from Step 1 to the wet ingredients in Step 2.
- Gently combine the ingredients without over-mixing, and flatten the dough into a 7-8 mm thick, 20 x 15 cm loaf.
- Cut into 1-cm strips.
- They will rise slightly from the baking powder, so leave space between them while arranging them on a baking tray.
- Bake for 25-30 minutes in an oven preheated to 170C.
- If they are properly cooked through, they should be nice and crunchy once they cool.
- For a variation on this recipe, take a look at these crunchy macrobiotic snack sticks made with sake lees.
