Oil-free Macrobiotic Kinako Cookies
Oil-free Macrobiotic Kinako Cookies

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, oil-free macrobiotic kinako cookies. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Oil-free Macrobiotic Kinako Cookies is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Oil-free Macrobiotic Kinako Cookies is something that I’ve loved my entire life. They are fine and they look wonderful.

Real Food for Your True Self! Containing just four ingredients, these cookies are made using plenty of kinako; a roasted soy bean flour with a delicately sweet taste that is utilised all over Japan in traditional dessert making. As well as being delicious, kinako also contains plenty of B-vitamins and protein.

To begin with this particular recipe, we have to prepare a few ingredients. You can have oil-free macrobiotic kinako cookies using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Oil-free Macrobiotic Kinako Cookies:
  1. Prepare 20 grams Cake flour
  2. Get 70 grams Whole wheat flour (or cake flour)
  3. Take 40 grams Beet sugar
  4. Prepare 1 pinch Salt
  5. Take 20 grams Kinako
  6. Get 20 grams Sesame seeds
  7. Get 20 ml Water
  8. Make ready 40 ml Soy milk

People who follow the macrobiotic diet generally use unrefined vegetable oil for cooking and dark sesame oil for flavoring. Practicality: This is not a formal diet with established rules, so users are free to interpret it however they wish. Not everyone is familiar with how to cook fish, but it's a skill that. These cookies sure don't need oil to be chewy, rich and delicious.

Instructions to make Oil-free Macrobiotic Kinako Cookies:
  1. Mix water and soy milk.
  2. Add all dry ingredients to the bowl. Whisk well until airy and light.
  3. Now add the powdered mixture into the water and soy in small batches. Mix lightly with a fork.
  4. When the dough is crumply and hard, take it out. With a rolling pin, spread out the the dough out until it's about 4 mm thick.
  5. Fold the dough into thirds and roll it out again. Repeat this twice.
  6. Slice off the edges and cut the dough into a square. Roll up the edges into balls roughly the size of a soya bean.
  7. Bake in a 160℃ preheated oven for 30-35 minutes to finish! These cookies are really flavorful and crunchy.
  8. I baked the smaller round cookies for 25 minutes at 170℃ and they turned out nice and moist.

You won't miss it at all. Most peanut butter cookies call for loads of butter or even shortening. My kids love these Oil Free Peanut Butter Chocolate Chip Cookies. They are a true favorite in our home. This recipe makes a pretty small batch. macrobiotic cookie nutrition facts and nutritional information.

So that’s going to wrap this up with this special food oil-free macrobiotic kinako cookies recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!