You could
certainly use brown rice syrup here, though it's not raw so the cookies wouldn't «officially» be raw.
Not exact matches
This is a comforting, flavorful and versatile recipe and if you cook your
rice in advance and reheat or
use my favorite frozen organic
brown rice from Trader Joe's, this recipe is
certainly a breeze to make.
As you will notice I
used brown rice flour for this recipe, but you can
certainly also substitute it with all - purpose flour if you like.
The ingredients are all quite healthful, with recipes
using brown rice or whole wheat pasta where most other cookbooks would
use refined grains, and
certainly no highly processed ingredients (like boxed mixes or canned icing) are ever called for.
I guess this all boils down to completely cutting out refined carbohydrates (i.e. white bread, white pasta, white
rice) and even limiting the
use of wholegrain carbohydrates (i.e. wholemeal bread, wholewheat pasta,
brown rice) as Brenda Davis appears to consider even these as not the best of the whole grains hierarchy (
certainly better than most, of course, but perhaps should still be
used sparingly in the diet).