Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks

• 80 grams Bread (strong) flour
• 40 grams Kinako
• 1 pinch Salt
• 25 grams Beet sugar (or your choice of sugar)
• 1/2 tsp Baking powder
• 1 net weight 60 grams Dried persimmons (about 3 small ones)
• 60 grams Soy milk
• 35 grams Canola oil (or your choice of oil)

1. Remove the seeds from the dried persimmon, then finely chop into pieces from 5 mm to 1 cm.
2. Put the ingredients and chopped dried persimmon in a bowl, then combine.
3. In a separate bowl, combine the soy milk and the oil.
4. Without over-mixing, blend the dry and wet ingredients from Step 2 and 3.
5. Flatten the dough into a 7-8 mm thick, 20 cm x 15 cm loaf.
6. Bake for 25-30 minutes in an oven preheated to 170C.
7. The baking time might seem a bit long, but they'll turn out very crisp and delicious!

bread, kinako, salt, sugar, baking powder, persimmons, milk, canola oil

Taken from cookpad.com/us/recipes/172252-macrobiotic-kinako-and-dried-persimmon-crispy-snack-sticks (may not work)