--Wheat free, no refined sweeteners, no added fat
| 3 | egg whites |
| 1/2 | c. mashed banana |
| 1/2 | c. honey* |
| 1/3 | c. brown rice syrup |
| 2 | T. blackstrap molasses |
| 1 | tsp. aluminum-free baking powder |
| 1 | tsp. baking soda |
| 1 | tsp. sea salt |
| 1 | c. barley flour |
| 1 | c. spelt flour |
| 3 | c. rolled oats, divided |
| 1 | c. raisins, optional |
Mix together egg whites, banana, and sweeteners until smooth. Add baking powder, soda, salt, and flours. In blender or food processor, blend 2 c. oats into flour. Mix oat flour into batter. Stir in 1 c. whole oats and raisins, if using. Let batter rest for about 5 minutes, as it will take a while for the oats and flours to absorb the moisture from the wet ingredients. Add extra flour or oats if the batter still does not seem stiff enough. Drop by teaspoonfuls onto sheets greased with mixture of lecithin and oil or canola cooking spray. Flatten cookies slightly with the back of a spoon, as they will not spread during baking.Bake 12-15 minutes at 350 degrees.
* I just dump honey and brown rice syrup, with a dab of molasses, into a one cup measure and fill it almost to the top.