Estimated Nutrition (whole recipe, rough)
Counts 8 of 14 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Sunflower Oil | not in our table | 0 |
| Syrup | not in our table | 0 |
| Wheat | not in our table | 0 |
| Fruits | not in our table | 0 |
| Carob | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tbsp sunflower oil (or other light, natural oil)
- 2 tbsp brown rice syrup
- Equivalent of one egg in egg replacer (see Substitutions)
- 1 tsp vanilla extract
- 1/4 cup whole wheat flour or oat flour
- 1/2 tsp alum-free baking powder
- 1/2 cup raw wheat germ
- 3/4 cup rolled oats
- 1/2 cup raisins (or other dried, chopped fruits)
- 1/2 cup carob chips (or nuts or seeds -- optional)
- =
Directions
Preheat the oven to 375 F. In a large bowl, cream together the oil and brown rice syrup. Add the egg replacer and vanilla extract and blend well. Add the remaining ingredients and mix, by hand, until well-blended.
Drop dough by two tablespoons (one to scoop, the other to scrape) onto a baking sheet, leaving 2" between each cookie. Bake for 10-12 minutes, and let cool on racks.