Macrobiotic Crispy Sake Lees Snack Sticks

Name: Macrobiotic Crispy Sake Lees Snack Sticks
Cuisine: American
Ingredients: 70 grams ☆ Bread flour; 60 grams ☆ Whole wheat flour (or cake flour); 10 grams ☆ Oatmeal; 35 grams ☆ Beet sugar; 2 pinch ☆ Salt; 10 grams ☆ Black sesame seeds; 1/3 tsp ☆ Baking powder (aluminum-free); 60 grams Soy milk; 40 grams Sake lees; 35 grams Canola oil or olive oil

cookpad.japan @cookpad_jp

I bought sake lees cookies at a macrobiotic bakery in my hometown. They were so delicious I wanted more, but they were super expensive. So, I thought I'd try making my own. I referenced the ingredients on the label, and created my own recipe; I was able to reproduce the original. I added some oatmeal for an original twist.

Be sure to cook through to a crisp. If you don't have any beet sugar, regular sugar is fine. These become quite crispy once they've cooled down; be sure to let them cool before enjoying them. Recipe by Yukimaru

cookpad.japan @cookpad_jp

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Ingredients

70 grams☆ Bread flour
60 grams☆ Whole wheat flour (or cake flour)
10 grams☆ Oatmeal
35 grams☆ Beet sugar
2 pinch☆ Salt
10 grams☆ Black sesame seeds
1/3 tsp☆ Baking powder (aluminum-free)
60 gramsSoy milk
40 gramsSake lees
35 gramsCanola oil or olive oil

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Steps

1

Combine the ☆ ingredients in a bowl, then mix together with a whisk.
2

In a separate bowl, whisk together the soy milk and sake lees.
3

Mash the sake lees into a paste with your fingertips. Add the canola oil, and combine.
4

You can mix in the dry ingredients with your hands without washing them after mashing the sake lees. Lightly mix the ingredients together.
5

Gently combine the ingredients without over-mixing. Add just a tiny bit of water if you really feel there isn't enough moisture to bring the dough together.
6

Flatten the dough into a loaf around 20 cm x 15 cm and about 7-8 mm thick.
7

Cut into 1 cm strips.
8

They will rise slightly from the baking powder, so leave space between them while arranging them on a baking tray.
9

Bake for 25-30 minutes in an oven preheated to 170℃. They should be browned to a golden crisp on the surface.
10

If properly cooked through, they should be nice and crunchy. Cool completely, then eat 'em up.
11

For a variation on this recipe, see "Macrobiotic Cinnamon Nut Crunchy Snack Sticks ".