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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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More like chewy, free-form mini-cakes than cookies, these are healthy snacks are filled with the goodness of green tea, whole grains, ginger, rice and almonds! Great for a midday snack with (what else?) a cuppa the green stuff! Read more ! Ingredients:
1 cup cooked white rice |
1/2 cup brewed whole-leaf green tea (with leaves) |
1 piece fresh ginger root, peeled and chopped |
1 tbsp cornstarch |
1/4 tsp almond extract |
1 tsp vegetable oil |
2 tbsp stick margarine |
1/2 cup raw sugar |
2/3 cup whole wheat flour |
1/3 cup rolled (not instant) oats |
1/2 tsp baking soda |
1/3 cup slivered almonds |
Directions:
1. Preheat oven to 375F and lightly grease 2 baking sheets.
2. In a food processor, blend together rice, tea with leaves, ginger, cornstarch, extract and vegetable oil until smooth and thick.
3. In a bowl, cream margarine and sugar.
4. Add processed ingredients and mix well.
5. Stir in flour, oats and baking soda until blended.
6. Fold in almonds.
7. Scoop equal pieces onto prepared sheets.
8. Bake 10 minutes, cool 5 minutes on sheets and then (with a lifter) transfer to wire racks to cool completely.
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