Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: lauraj on October 20, 2010, 03:05:52 am
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I just wanted to make the wholesome strawberry shortcake thermo cookies on page 107 of the book: A Taste of Vegetarian and one of the ingredients is brown rice syrup. I assume I can buy this at a health food shop but does anyone know how to make it? I suppose I could ask that as a separate topic but what i also want to know is one of the ingredients says oil but it doesn't say how much. Any clues?
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I don't think brown rice syrup is something you can really make at home - but I could be wrong! I just get it at the health food shop. :)
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Lauraj I'm not sure but from looking at the recipe I would think that the brown rice syrup is the sweetener for the recipe. I suppose honey would be a swap but then 160g of honey would be a lot. Hopefully someone who knows more about this type of thing can help you.
I'd say the oil is only to grease the cookie tray with, so if you use baking paper you wouldn't need it, otherwise just wipe the tray over. Don't use too much oil or the cookies will go too dark on the bottom.
Jo, thanks for your reply. I like the look of these cookies. This may help.
brown rice syrup = rice syrup = rice bran syrup = rice malt = yinnie syrup Notes: Health buffs like this because it contains complex sugars, which are absorbed more slowly into the bloodstream. It's about half as sweet as ordinary table sugar. Some rice syrups include barley malt, and may pose a problem for people with gluten allergies. Substitutes: maple syrup (substitute 3/4 cup plus 2 tablespoons liquid for each cup of brown rice syrup) OR molasses (substitute 1/2 cup for each cup of brown rice syrup) OR barley malt syrup (substitute 3/4 cup for each cup of brown rice syrup) OR honey (substitute 3/4 C honey plus 2 tablespoons liquid for every cup of brown rice syrup)
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Good work cookie1 & welcome back lauraj. Did you find any Asian recipes? Tenina has an Asian book in the pipeline.
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ThaNks guys. I did it with maple syrup and a splash of sesame oil. Both were mistakes, they were far too sweet for any of us to eat and the sesame taste was overpowering. So I think perhaps the oil was just for the tray but not sure why they said to use sesame. Wod definitely reduce the syrup next time. Might try finding some proper rice syrup to use.
Ps have found a fair few amount of Asian recipes, I love the ones in the meat book and on the blogs.