Monday, August 8, 2011
Sumpin' Fishy Savory Cookies
I debated posting this recipe since I just posted another recipe with seaweed in it, and that may not be everyone's favorite. In fact, even I am not always a huge fan of sea veggies, but I find these little savory cookies to be quite tasty and just had to share. Both Sawyer and Abiline have been munching them--they are a good combo for toddler snacks, since they are made of healthy ingredients, but are pretty calorie dense, unlike the pretzels my kids usually prefer.
1 1/4 c. white whole wheat flour (could sub regular ww or ww pastry flour)
1/4 c. rolled oats
1/4-1/3 c. dried seaweed, ground in a food processor (amount depends on how strong you want the flavor)
1 Tbsp. organic evaporated cane juice, or dry sweetener of choice
1 1/2 tsp. baking powder
1/3 c. canola oil
1-3 Tbsp. non-dairy milk, as needed
1. Preheat the oven to 350 and grease or line a baking sheet with parchment paper.
2. Whisk together the flour, oats, ground seaweed, sugar, and baking powder. Add the oil and mix with a fork until evenly moistened. If the dough is still too crumbly, add the non-dairy milk (I used hemp) 1 tbsp at a time until the dough holds together.
3. Form into walnut-sized balls, space evenly on your baking sheet, and flatten out, if desired. Bake for 8-10 mins. in the preheated oven until just golden on the bottoms.