because the brown rice syrup will have hardened too much possibly causing the cookies to stick to the sheet

Cookies freeze very well

VARIATIONS:

Use some carob chips along with the pistachio halves

Use a combination of maple syrup brown rice syrup and barley malt syrup as the liquid sweetener The current

ratio of maple syrup to ribbon cane syrup syrup makes a soft/slightly crisp cookie whereas if more some brown

rice syrup were used in place of the maple syrup the cookie would be crispier/crunchier See the "Sweetener

Substitutions" section in "Dessert Notes" earlier in the book for more information

Could use any combination of the following flours: brown rice flour wholegrain millet flour wholegrain

amaranth flour wholegrain teff flour whole hemp flour ground sesame seeds and/or ground flax seed OR if you

don't mind using a flour with gluten: wholegrain pastry wheat flour wholegrain spelt flour wholegrain kamut

flour and/or wholegrain oat flour

To lower the fat content replace some of the vegetable oil spread with applesauce and/or prune puree note this

will create a more cakelike cookie rather than a crispy/chewy type cookie

See the "Dessert Notes" at the front of this chapter for more variation ideas

Alternative flavorings can be added such as: amaretto or other liqueur lemon zest grain coffee carob spices

etc

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

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Desserts Of Vitality