Ginger Cashew Pillows

DHalaby73

Ginger Cashew Pillows

Healthy Swap: Ground flaxseed and water instead of eggs. We added extra flaxseed to this vegetarian-friendly recipe for more nutty flavor and omega-3 fatty acids.
Bonus: In lieu of butter, we used a combo of heart-healthy fats--trans-free vegetable oil spread and cashew butter--to cut down on saturated fat. Oats, whole wheat pastry flour, and wheat germ replace all-purpose flour.

INGREDIENTS

Serves: Prep: 20min Cook: 45min Total: 1hr 5min

1/2 C old-fashioned rolled oats
1/2 C whole wheat pastry flour
1/3 C toasted unsweetened wheat germ
2 tsp ground ginger
1/2 tsp kosher salt
3/4 C sugar
1/2 C cashew butter
1/4 C trans-free vegetable oil spread, softened (we used Earth Balance)
2 tsp vanilla extract
1/3 C ground flaxseed or 1/4 c whole flaxseed, ground in coffee or spice grinder
1/2 C water
18 lightly salted roasted cashew halves
18 sm pieces crystallized ginger

DIRECTIONS
Preheat oven to 350 degrees F. Put oven rack in middle position.

Place oats, flour, wheat germ, ginger, and salt in food processor. Pulse until finely ground. Set aside.

Combine sugar, cashew butter, spread, and vanilla extract in medium bowl. Using electric mixer, beat until well blended.

Put flaxseed in small bowl and stir in water. Beat into cashew butter mixture. Beat in oat mixture (dough will be sticky).

Roll a heaping teaspoonful of dough gently to form a ball. Place on ungreased baking sheet. Repeat with remaining dough, spacing balls 2" apart. Lightly press a cashew half, flat-side down, on half of balls. Press a piece of crystallized ginger on remaining balls. Bake 16 minutes or until puffed and golden around edges. Cool completely on wire rack.

Recipe Tips
Tip: More than a pretty decoration, crystallized ginger is also a great home remedy for motion sickness and nausea.

NUTRITIONAL FACTS PER SERVING
CALORIES 74.9 CAL
FAT 3.9 G
SATURATED FAT 0.8 G
SODIUM 64.9 MG
CARBOHYDRATES 8.9 G
TOTAL SUGARS 5.1 G
DIETARY FIBER 0.9 G
PROTEIN 1.6 G