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Archive for Saturday, September 22, 2001

Carrot Cookies

September 22, 2001

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3 cups white flour

3 cups wheat flour

2 cups bran

1/4 cup brewer's yeast

2 cups soy flour

1 1/2 cups cornmeal

1 1/4 cups powdered milk

2 tablespoons garlic

Liquid:

1/2 cup carrots

3 tablespoons butter

1 egg

1/4 cup broth or water

Combine grain mixture. (This amount will make enough for 6 batches of cookies.)

Boil fresh carrots until soft, then press through sieve or puree in food processor.

Add the carrot puree, butter and egg to 2 cups of the grain mixture. Mix to a ball; add liquid if necessary.

On a lightly floured surface, roll out dough to 1/4-inch to 1/2-inch thickness.

Cut into shapes and bake on an ungreased cookie sheet at 300 degrees for about an hour. Bone Appetit!

-- Recipe by Khristina Kirkstatter

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