Julia Ferre has a recipe for biscuits on page 153 in her book, Basic Macrobiotic Cooking, that inspired me to make this delicious cookie that's not too sweet. These cookies are so good, they can be eaten for breakfast! Next time, I think I'll add cinnamon to give it a bit of spice.
I was surprised at first when I mixed the ingredients together, because instead of the firm biscuit dough that I was expecting, I got a thin batter. I was worried that the cookies wouldn't stick to the pan or that they'd all run together into one big blob. But that didn't happen at all — in the end, everything turned out even better than I was expecting.
Oat Biscuits With Dried Blueberries And Cherries
350 degrees F. oven
35-40 minutes
well-oiled cookie sheets
Rub the following together with your hands until smooth (it takes a long time!):
2 cups oat flour
2 tablespoons peanut oil
Then add:
1/2 cup rolled oats
1/4 teaspoon sea salt (and next time I'll add 1/2 teaspoon cinnamon)
1/4 cup dried cherries, chopped fine
2 tablespoons dried blueberries
Add last, and mix thoroughly:
1 1/2 cups water
The mixture will be watery, like a thin pancake batter. Allow to rest for 30 minutes and then be amazed to see how it thickens up in the bowl. Drop by spoonful onto well-oiled baking sheets with space around each cookie to allow for spreading. Then bake in preheated 350-degree oven for 35 to 40 minutes. These are good, good!
(You can get Basic Macrobiotic Cooking by Julia Ferre from the George Ohsawa Macrobiotic Foundation website.)
Here is the list of my favorite cookie recipes I made in the past couple of weeks:
- Half-recipe of Sweet Nut Butter Cookies (Vegan)
- Oatmeal Fruit and Nut Cookies (including 1 egg)
- Oat Biscuits With A Little Dried Fruit
- Cindy's Vegan Oatmeal Raisin Cookies
- Black Bean Brownies #1
- Black Bean Brownies #2
Related Blog Articles:
The Benefits Of Whole Foods
No More Sugar
What Counts As Sugar?
Trying Out New Cookie Recipes
