Crunchy Macrobiotic Cinnamon Nut Snack Sticks

• 50 grams Bread (strong) flour
• 50 grams Whole wheat flour (or cake flour)
• 20 grams Oatmeal
• 20 grams Walnuts
• 15 grams Finely shredded coconut
• 35 grams Beet sugar
• 2 pinch Salt
• 1/2 tsp Baking powder
• 1 tsp Cinnamon
• 60 grams Soy milk
• 30 grams Canola oil (or vegetable oil of your choice)
• 1 dash Vanilla oil

1. Put the ingredients in a bowl, then mix together with a whisk.
2. Finely chop the walnuts into pieces smaller than 1 cm cubes, and add to the bowl.
3. In a separate bowl, whisk together the soy milk, oil and vanilla oil.
4. Add the dry ingredients from Step 1 to the wet ingredients in Step 2.
5. Gently combine the ingredients without over-mixing, and flatten the dough into a 7-8 mm thick, 20 x 15 cm loaf.
6. Cut into 1-cm strips.
7. They will rise slightly from the baking powder, so leave space between them while arranging them on a baking tray.
8. Bake for 25-30 minutes in an oven preheated to 170C.
9. If they are properly cooked through, they should be nice and crunchy once they cool.
10. For a variation on this recipe, take a look at these crunchy macrobiotic snack sticks made with sake lees.

bread, whole wheat flour, oatmeal, walnuts, coconut, sugar, salt, baking powder, cinnamon, milk, canola oil, vanilla oil

Taken from cookpad.com/us/recipes/172241-crunchy-macrobiotic-cinnamon-nut-snack-sticks (may not work)