syrup "melts" during baking Let the cookies sit on the cookie sheet for to minutes to allow them to cool and

firm up They will then be much easier to remove from the sheet If you wait too long before removing them

from the sheet (and your sheet does not have parchment paper on it) it will be more difficult to get them off

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

ratio of maple syrup to brown rice syrup makes a soft/slightly crisp cookie whereas if more 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 shortening 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