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Seed Kitchen's walnut cookies

For two weeks straight, the hot topic around the communal table at Seed Kitchen in Venice has been the transition from winter to spring. "It's a really, really big shift. Energy is just shooting up from the ground," says Jessica ... Read more

Total time: 40 minutes | Makes about 1 1/2 dozen cookies
  • 4 ounces silken firm tofu
  • 1 1/2 cups (3 sticks) soy margarine, cut into 1-inch pieces
  • 2 cups unbleached flour
  • 1/4 cup whole wheat pastry flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 ounces maple sugar
  • 6 ounces walnuts, chopped
  • 1/4 cup brown rice syrup
  • 2 teaspoons vanilla extract

Step 1Heat the oven to 350 degrees. In a food processor, process the tofu until creamy. Add the margarine pieces and pulse until incorporated.

Step 2In a large bowl, combine the unbleached and whole wheat flours, baking powder, baking soda, maple sugar and walnuts.

Step 3Add the tofu mixture, rice syrup and vanilla extract to the dry ingredients, and stir together by hand.

Step 4Using a 2-ounce (one-fourth cup) ice cream scoop, drop cookie dough about 2 inches apart onto a baking pan lined with parchment paper. Flatten the tops slightly for a more traditional cookie shape (the cookies will not flatten as they bake) and bake until lightly golden on the top and sides and the center is set, 18 to 20 minutes. Rotate the pans halfway through baking for even coloring.

Note: Adapted from Eric Lechasseur of Seed Kitchen. Soy margarine and brown rice syrup are available at well-stocked and select health food markets. Whole wheat pastry flour and maple sugar are available at cooking and baking supply stores as well as well-stocked markets.
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