| Lemon Cookies and Cream |
| YUM! |
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| Dry Ingredients |
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| 1 cup |
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Whole wheat pastry flour |
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| 1 cup |
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Oat flakes, ground in a blender or coffee mill |
|
| 1/2 cup |
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Golden flax meal, or grind seeds in a coffee mill or blender |
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| 1/2 tsp. |
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Stevia Extract |
|
| 1/2 tsp. |
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Cinnamon |
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| Liquid Ingredients |
|
| 3/4 cup |
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Vanilla soymilk |
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| 1/4 cup |
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Sesame tahini |
|
| 4 oz. |
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Soft tofu |
|
| 1 tsp. |
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Vanilla extract |
|
| 1 tsp. |
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Grated lemon rind |
|
| 1/2 tsp. |
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SteviaClear |
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| Cream - Mousse Tofu |
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| 1 |
Preheat oven to 350 degrees. |
| 2 |
Blend the dry ingredients together in a bowl. In a separate bowl, combine liquid ingredients and blend until smooth. Combine both and mix well. |
| 3 |
Lightly oil 2 cookie sheets. Use about 2 TB batter for each cookie, form into balls and gently flatten. (Moisten hands if batter is too sticky). Bake for 20 to 30 minutes. |
| 4 |
Serve a cookie on a small plate and spoon Mousse Tofu over it. |
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| Yield: 1 1/2 dozen |
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| Cooking Tips |
| The ginger grater achieves the best results for grating lemon peel. |
| The only added sugar is in the vanilla soymilk. If this is an issue, use unsweetened soymilk and 3/4 tsp. of SteviaClear instead of 1/2 tsp. |
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