So, though theses are 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! Andrew (like I said before) said they were a great treat for his midday snack with (what else?) a cuppa the good green stuff! The tea leaves and fresh ginger ground into the dough adds a great boost of antioxidant power, and helps these snacks shuffle their way into Sweetnick's ARF / 5-A-Day roundup this week! A testament to these "cakies" awesomeness is the fact that even though Andrew hates ginger in all forms, he downed two of these today and replied with a very satisfied, sugar-high happy "mmm... these are amazing, hon!".
Well, I guess tomorrow will be sans-post, seeing as I'm off to Week 2 of school and all, but I will be sure to tell you about my apple-pie class when I get back (you know, in case this recipe wasn't good enough... the prof threatened 2 kilos of apples though, so I may never want to look at another one of the fruits again!)
Japanese Tea-Cakies
Serves 12
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
- Preheat oven to 375F and lightly grease 2 baking sheets.
- In a food processor, blend together rice, tea with leaves, ginger, cornstarch, extract and vegetable oil until smooth and thick.
- In a bowl, cream margarine and sugar.
- Add processed ingredients and mix well.
- Stir in flour, oats and baking soda until blended.
- Fold in almonds.
- Scoop equal pieces onto prepared sheets.
- Bake 10 minutes, cool 5 minutes on sheets and then (with a lifter) transfer to wire racks to cool completely.
Calories: 126.4
Total Fat: 4.1 g
Cholesterol: 0.0 mg
Sodium: 45.2 mg
Total Carbs: 21.0 g
Dietary Fiber: 1.4 g
Protein: 2.3 g
These sound fantastic--they are exactly the kind of thing I love to eat and bake (or bake and eat, in that order, I guess). What a great way to use up rice. I can't wait to try these!
ReplyDeleteI love baking with green tea. You may want to try something like this next time you make this recipe - cooking matcha.
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