Crunchy Macrobiotic Cinnamon Nut Snack Sticks

Name: Crunchy Macrobiotic Cinnamon Nut Snack Sticks
Cuisine: American
Ingredients: 50 grams ☆ Bread (strong) flour; 50 grams ☆ Whole wheat flour (or cake flour); 20 grams ☆ Oatmeal; 20 grams ☆ Walnuts; 15 grams ☆ Finely shredded coconut; 35 grams ☆ Beet sugar; 2 pinch ☆ Salt; 1/2 tsp ☆ Baking powder; 1 tsp ☆ Cinnamon; 60 grams Soy milk; 30 grams Canola oil (or vegetable oil of your choice); 1 dash Vanilla oil

cookpad.japan @cookpad_jp

This is a variation on my recipe for sake lees crunchy snack sticks. They are made with cinnamon and nuts, my favorite ingredients.

Be sure to cook through to a crisp.
Feel free to add your own choice of nuts or dried fruit (coconut, walnut). Recipe by Yukimaru

This is a variation on my recipe for sake lees crunchy snack sticks. They are made with cinnamon and nuts, my favorite ingredients.

Be sure to cook through to a crisp.
Feel free to add your own choice of nuts or dried fruit (coconut, walnut). Recipe by Yukimaru

cookpad.japan @cookpad_jp

This is a variation on my recipe for sake lees crunchy snack sticks. They are made with cinnamon and nuts, my favorite ingredients.

Be sure to cook through to a crisp.
Feel free to add your own choice of nuts or dried fruit (coconut, walnut). Recipe by Yukimaru

This is a variation on my recipe for sake lees crunchy snack sticks. They are made with cinnamon and nuts, my favorite ingredients.

Be sure to cook through to a crisp.
Feel free to add your own choice of nuts or dried fruit (coconut, walnut). Recipe by Yukimaru

Saved

Ingredients

50 grams☆ Bread (strong) flour
50 grams☆ Whole wheat flour (or cake flour)
20 grams☆ Oatmeal
20 grams☆ Walnuts
15 grams☆ Finely shredded coconut
35 grams☆ Beet sugar
2 pinch☆ Salt
1/2 tsp☆ Baking powder
1 tsp☆ Cinnamon
60 gramsSoy milk
30 gramsCanola oil (or vegetable oil of your choice)
1 dashVanilla oil

Saved

Steps

1

Put the ☆ ingredients in a bowl, then mix together with a whisk. Finely chop the walnuts into pieces smaller than 1 cm cubes, and add to the bowl.
2

In a separate bowl, whisk together the soy milk, oil and vanilla oil.
3

Add the dry ingredients from Step 1 to the wet ingredients in Step 2.
4

Gently combine the ingredients without over-mixing, and flatten the dough into a 7-8 mm thick, 20 x 15 cm loaf.
5

Cut into 1-cm strips. They will rise slightly from the baking powder, so leave space between them while arranging them on a baking tray.
6

Bake for 25-30 minutes in an oven preheated to 170℃. If they are properly cooked through, they should be nice and crunchy once they cool.
7

For a variation on this recipe, take a look at these crunchy macrobiotic snack sticks made with sake lees.