Crispy Whole Grain Nut Cookies
Special Treat for Children’s Day! Healthy Whole Grain Nut Cookies with a Nurungji-like Texture
A 100% vegan baking recipe that contains no flour, butter, oil, eggs, sugar, or milk. These healthy cookies feature a unique texture reminiscent of crispy rice crackers (nurungji) thanks to the inclusion of freshly ground brown rice. (Please excuse any camera shake in the photos; they may appear slightly unsteady.)
Basic Ingredients- 50g raw brown rice
- 50g rolled oats
- 30g walnuts
- 30g almonds
- 30g sunflower seeds
- 30g raisins
Cooking Instructions
Step 1
First, thoroughly wash 50g of raw brown rice and drain any excess water. Heat a dry pan over medium heat, add the drained brown rice, and stir constantly until all moisture has evaporated. This step is crucial for achieving the cookies’ crispy texture. If you have access to brown rice flour specifically for baking, you can skip this step and simplify the process significantly.
Step 2
Add 50g of rolled oats to the same pan with the toasted brown rice. Continue toasting over low heat for about 1-2 minutes until a fragrant aroma is released from the oats.
Step 3
Transfer the toasted brown rice and oats to a food processor or blender. Process until they form a very fine powder. For an even smoother dough consistency, consider sifting the powder through a sieve.
Step 4
Place the prepared nuts (30g each of walnuts, almonds) and sunflower seeds, along with the raisins (30g), into the food processor. Pulse them until they are coarsely ground, retaining some small chunks for texture. Avoid grinding them into a fine powder; a slightly chewy bite is desirable.
Step 5
Combine the finely ground brown rice and oat mixture with the coarsely ground nuts and dried fruit in a mixing bowl. Add 2 Tbsp of soy milk, 3 Tbsp of oligosaccharide, and 2g of salt (about a pinch). Mix well using a spatula or your hands until the ingredients are thoroughly combined and form a cohesive dough. Adjust the soy milk or oligosaccharide slightly if the dough seems too dry or too wet.
Step 6
This dough lacks elasticity and can be difficult to shape with hands alone. Line a baking sheet with parchment paper. Using two spoons is an effective method for shaping the cookies. Scoop portions of the dough with one spoon and place them on the parchment paper. Use the back of the second spoon to flatten the dough into desired cookie shapes, such as rounds or discs.
Step 7
Place the shaped cookies onto a baking sheet. Bake in a preheated convection oven at 170°C (340°F) for approximately 15 minutes. The cookies are done when the edges turn golden brown and they emit a crisp sound. Baking time and temperature may vary depending on your oven’s specifications, so keep an eye on them. Once completely cooled, store in an airtight container to maintain their crispness.
