Leftover Brown Rice CookiesFeb 25, 2015
There is always a pot of leftover brown rice sitting in my fridge! There are only so many rice and beans that we can eat. Sometimes I totally over estimate the amount I’ll need for dinner, or it just expands so much after I soak it overnight (most nutritional and traditional way of preparing brown rice). And the one thing I absolutely just can’t bring myself to do is waste food.
These Leftover Brown Rice Cookies have been a savior! My toddler and husband love them, and so does mama. I was proud of my discovery once I actually tasted these cookies. They are divine! And you could use any type of rice in them – wild rice may be quite adventurous though!
Makes about 40
4 cups cooked brown rice
2 cups spelt flour (or organic whole wheat)
3 teaspoons baking powder
¼ teaspoon pink Himalayan salt (or Celtic sea salt)
4 teaspoons ground cinnamon
1/4 cup real cultured butter (vegan: virgin coconut oil for vegans)
2 ripe mashed bananas
½ cup almond milk (or coconut milk)
1/2 cup coconut sugar (or raw unprocessed cane sugar)*
2 teaspoons natural vanilla extract
2 free-range eggs, beaten (vegan: 2 tbsps. ground flaxseeds + 4 tbsps. water)
Optional: ½ cup raisins or chocolate chips**
Note: If I am preparing these specifically for my toddler, I reduce the amount of sugar or add an extra banana to replace it. I also opt for the raisins or nothing at all – not the chocolate chips. Those are for mommy and daddy after Skyla goes to bed! ;)
Preheat your oven to 350 degrees and grease your cookie sheet with butter (or coconut oil). Beat together the butter (or coconut oil) and sugar until it’s all creamy. Add the eggs (or flaxseeds) a little at a time, and vanilla extract and beat together well. Add almond milk and mashed bananas.
Sift all the dry ingredients together and pour into wet mixture, fold in and mix together. Drop cookie dough from a wet teaspoon on your cookie sheet. Bake for about 25-30 minutes or until your cookies are a lovely golden brown in color.
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