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Serves:24
  • Recipe Courtesy of:
    First Nations Healthy Choice Recipes

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 1 c or 250 mL  Flour
 1 c or 250 mL  Bran cereal
 2 tbsp or 30 mL  Wheat germ
 1/4 c or 60 mL  Brown sugar, lightly packed
 2 tsp or 10 mL  Baking powder
 1 tsp or 5 mL  Cinnaman
 1/2 c or 125 mL  Carrot, grated
 1/4 c or 60 mL  Raisins
 1  Egg
 2/3 c or 150 mL  Low-fat milk
 1 tbsp or 15 mL  Vegetable oil
 1 tbsp or 15 mL  Molasses
 1 tsp or 5 mL  Vanilla

Pre-heat oven to 180°C (350°F).

Combine flour, bran, wheat germ, brown sugar, baking powder, cinnamon in a mixing bowl.  Stir in carrots and raisins.  In another bowl combine egg, milk, oil, molasses and vanilla.  Beat well. 

Make a well in the dry ingredients.  Pour in milk mixture and mix just until dry ingredients are moistened.  The batter will be rough and lumpy.

Using a tablespoon, drop batter onto non-stick or lightly greased cookie sheets about 5 cm apart.  Bake at 180°C (350°F) for 18 minutes or until browned.  Remove cookies to a cooling rack and allow to cool before storing.