GINGER HEARTS

By Sarah-Lyn

Ingredients

• 1 cup (250 mL) whole wheat, all-purpose flour or brown rice flour
• 1 cup (250 mL) oat bran
• 1 cup (250 mL) oats
• 1 tsp (5 mL) powdered ginger or
• 1 tbsp (15 mL) grated fresh ginger
• 1/2 tsp (2 mL) cinnamon
• 1/2 cup (125 mL) plain yogourt
• 1/4 cup (60 mL) milk or water
• 1 large egg
• 1-2 tbsp (15-20 mL) honey or molasses
• Light cream cheese or peanut butter for spreading (optional)

Details

Servings 36
Adapted from dogsincanada.com

Preparation

Step 1

DIRECTIONS
1. Preheat oven to 350°F.
2. In a large bowl, combine the flour, oat bran, oats, ginger (if using powdered) and cinnamon. In a small bowl, stir together the yogourt, milk or water, egg, ginger (if using fresh grated) and honey or molasses.

3. Add the wet ingredients to the flour mixture and stir until well blended. On a well-floured surface, knead the dough a few times, then roll out about a quarter inch thick and cut into hearts or other shapes.

4. Transfer to a cookie sheet that has been sprayed with non-stick spray and, if you like, poke a line of decorative holes about a quarter inch from the edge using the tines of a fork.

5. Bake for 12-15 minutes, until golden and firm. Let them cool on the cookie sheet, or turn the oven off and leave them inside for several hours to harden as they cool. Once they have cooled completely, spread the undersides of half the cookies with cream cheese or peanut butter and sandwich with another cookie.

Store in a tightly sealed container at room temperature if they’re plain, or in the fridge if they’re sandwiched.