Sesame Raisin Cookies (Vegan, Soy-Free, Wheat-Free)

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Serves: 8

Ingredients:

3/4 cup water
1/2 cup raisins
1/2 cup sesame seeds
1 cup brown rice flour
1 1/4 cups rolled oats
1/4 teaspoon salt
1 1/8 cups unsweetened apple juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Bring 3/4 cup of water to boil and add the raisins. When the water returns to a boil turn off the heat. Let the raisins plump for at least 10 minutes. Drain the raisins well, then chop them coarsely.
Toast the sesame seeds by stirring them with a wooden spoon in a heavy saute pan over medium heat. Saute until the seeds begin to crackle, pop and smell toasted; about 10 minutes.
Combine rice flour, oats, salt and toasted sesame seeds. Stir apple juice, oil and vanilla into the flour mixture.
Form the dough into 8 large balls. Place each ball on greased cookie sheets or parchment paper. Moisten your fingers and flatten each ball until it is 1/2 inch thick.
Bake 25 minutes or until golden brown. Let cool on pans before removing.

 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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