Anisette Toast
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 111.6
- Total Fat: 1.7 g
- Cholesterol: 0.2 mg
- Sodium: 199.2 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 3.6 g
- Protein: 5.4 g
View full nutritional breakdown of Anisette Toast calories by ingredient
Number of Servings: 12
Ingredients
-
2 1/2 C. Whole Wheat Flour
2 Tbsp. Wheat Germ
2 Tbsp. Flax Seed Meal
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1/8 C. Softened Smart Balance Light Buttery Spread
1/8 C. Unsweetened Apple Sauce
1 C. Splenda
3/4 C. Egg Substitute
4 tsp. Anise Extract
Tips
The dough is very sticky and soft ... you should not be tempted to add more flour or use your hands to shape. I scoop up a spoonful of dough with a soup size spoon & lay it on the cookie sheet & keep doing that until I have several spoonfuls of dough laying next to & touching each other in a very crude shaped log. Then I take a rubber spatula & push/pat it into a log shape about 10-12" long, about 4" wide & 1/2" high (each log). This dough is very soft but will bake up into shape.
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, wheat germ, flax seed meal, baking powder, baking soda, & salt in a bowl; set aside. Grease 2 baking sheets.
2. Beat the Smart Balance & Splenda with an electric mixer in a large bowl until fluffy. Beat in 1/4 C. egg substitute until completely incorporated, then another. Beat in the last 1/4 C. egg substitute along with the anise extract & apple sauce. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-in. long log, 1/2-in. thick.
3. Bake in the preheated oven until golden & firm to the touch, 20-25 min. Remove from the oven, & allow to cool 5 min. Cut into 3/4-in. thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5-10 min. until the bottoms turn golden brown. Turn the cookies over, & continue baking until golden brown on the other side, 5-10 min. more. Cool completely on a wire rack before serving.
Serving Size: 12 - 1 Slice Servings
2. Beat the Smart Balance & Splenda with an electric mixer in a large bowl until fluffy. Beat in 1/4 C. egg substitute until completely incorporated, then another. Beat in the last 1/4 C. egg substitute along with the anise extract & apple sauce. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-in. long log, 1/2-in. thick.
3. Bake in the preheated oven until golden & firm to the touch, 20-25 min. Remove from the oven, & allow to cool 5 min. Cut into 3/4-in. thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5-10 min. until the bottoms turn golden brown. Turn the cookies over, & continue baking until golden brown on the other side, 5-10 min. more. Cool completely on a wire rack before serving.
Serving Size: 12 - 1 Slice Servings