This week’s Tuesday with Dorie recipe is Puffed Grain and Miso Cookies. These are novel savoury, gluten free biscuits made from puffed rice, puffed barley (I used puffed corn instead), dried fruit (I used cranberries), peanuts, sesame seeds, rice malt syrup, sesame oil (mine was not toasted), olive oil and miso paste.
The mixture is pressed into muffin tins and baked into cookies.
The end result is a delicious, crispy savoury sensation, quite unlike anything I have tried before.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
If you would like a visual treat, check out my first Blue Mountains post on my travel blog, showcasing some of Australia’s wonderful natural landscape.
Sounds very different and I'm curious, would love to taste one!
ReplyDeleteOoh I must give these a try. I just bought a box of rice puffs for another recipe and I don't like them as cereal so perhaps this is their destiny! :D
ReplyDeleteI really liked the idea of these but not necessarily the flavour (or it wasn't strong enough). I'll definitely experiment with other flavours though!
ReplyDeleteWe really loved these. I am going to make them again.
ReplyDeletehow weird - I really like miso flavouring but cannot imagine these because they are such an unusual combination - glad you liked them
ReplyDeletei liked these a lot, too, and am thinking about different ways to change up the add-ins (since i still have almost a full box of cereal left!).
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