Scarlett WCrispy Brown Rice Cookies
November 1st 2006 09:30
Crispy Brown Rice Cookies
About Crispy Brown Rice Cookies
The scent of vanilla and cinnamon, the crispy brown rice cereal adds an extra crunch to the cookies, and provide a great source of dietary fiber. These cookies are the healthy and nutritious version of the conventional rice crispies. They are easy to make with the kids and are an absolutely delicious mouthful.
INGREDIENTS
Makes 30 Cookies
2 egg whites
½ cup maple or natural cane sugar
3 tablespoons maple syrup or honey
2 teaspoons vanilla extract
3 cups crispy brown rice cereal (preferably salt-free)
One-third cup all-purpose flour
1 teaspoon cinnamon
1. Preheat the oven to 350 degrees Celsius.
2. Place egg whites in the bowl of an electric mixer and beat on high speed until frothy. Turn down to low speed.
3. Slowly add sugar, while beating on low. Then increase to high speed for 2 more minutes. Stop beating.
4. Add maple syrup and beat on high speed for 6 more minutes. At this point, the mixture should be the consistency of meringue.
5. Add vanilla and beat 1 minute more.
6. In a medium mixing bowl, combine brown rice cereal, flour and cinnamon.
7. Gently fold dry ingredients into wet ingredients. Try not to deflate the egg whites.
8. Line a large baking sheet with parchment paper. Use a soup spoon to drop half-dollar-size mounds of batter onto sheet about 1-inch apart.
9. Bake in preheated oven until light brown and slightly firm to the touch, about 20 minutes.
10. Allow to cool 20 minutes before removing from baking sheet. Use the tip of a sharp paring knife to loosen cookies from the baking paper.
**From “The Taste for Living Cookbook”**
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