Sesame Raisin Cookies
Wheatless, eggless and dairyless. I sometimes use dried cherries in place of raisins
- Serves: 8 persons
- ¾cup water
- ½cup raisins
- ½cup sesame seeds
- 1cup brown rice flour
- 1¼ cups rolled oats
- ¼teaspoon salt
- 1⅛ cups unsweetened apple juice
- 2tablespoons vegetable oil
- 1teaspoon vanilla extract
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Bring 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.
Step 3Toast 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.
Step 4Combine rice flour, oats, salt and toasted sesame seeds. Stir apple juice, oil and vanilla into the flour mixture.
Step 5Form 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.
Step 6Bake 25 minutes or until golden brown. Let cool on pans before removing.