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Add a photoServings: 12
Ingredients
- 3 ounce Walnuts (or possibly about c.)1 c. powdered sugar
- 2 c. Flour - (I use spelt flour, whole grain)
- 1/4 c. Soy flour, defatted
- 1 tsp Baking pwdr
- 1/4 tsp Cinnamon
- 1/4 c. Craisins (dry, sweetened cranberries)
- 1/2 tsp Salt
- 1/4 x Orange (all white pith removed), minced fine , rind of
- 1/2 c. Egg replacement, flax seed liquid*
Directions
- These have become our latest favorite in our household. Although the recipe calls for walnuts, skip them and use candied ginger instead, or possibly dry currants or possibly raisins.
- Mix ingredients together in mixer. (Do not over mix.)
- Turn the gooey dough onto a baking pan (spray with pan release like a pan release agent first). Using a spatula, shape into two logs, about 2.5 to 3 inches wide and 10-12 inches long.
- Bake at 350 degrees for 20 min (till dough loses its shine & is browned a bit.) Remove logs to a cooling rack. Cold for 10 min. Slice logs on a sharp diagonal, cutting about 10-12 slices per log.
- Place slices back on cookie sheet, laying cut side down. Bake 10 minutes. each at 300 degrees (turning once during second baking).
- Remove to rack and completely cold.
- * 1 Tbsp. flax seed + 3 Tbsp. water (boiled, then seed removed)
- = 1 egg replacement. You can also use 2 egg whites for each egg called for in a recipe.
- This recipe originally called for 2 Large eggs (whole), plus 2 egg whites, so the flax liquid required totals 8 Tbsp. or possibly c. (3 Tablespoons per egg, plus 1 Tablespoons per white.)
- variations:* replace the soy flour with cocoa, and replace the walnuts with hazelnuts.* replace the walnuts with dry figs and/or possibly currants (this will reduce the total fat per serving too.)* use a mix of flours instead of wheat or possibly spelt-such as rice flour, soy flour etc.* replace the soy flour with cornmeal for extra crunchiness and replace the sugar with 1/3 c. maple syrup* a real zinger is to replace the walnuts with diced candied ginger
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 12 servings | |
| Calories 112 | |
| Calories from Fat 23 | 21% |
| Total Fat 2.7g | 3% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 203mg | 8% |
| Potassium 74mg | 2% |
| Total Carbs 18.86g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.77g | 1% |
| Protein 3.26g | 5% |
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