A simple recipe, inspired by macrobiotic cookbook author Aveline Kushi, for baked fruit desserts: cut the cores from apples and pears, fill the apples with cinnamon and brown rice syrup, and insert finely-chopped ginger root and brown rice syrup into the pears. Bake the fruits in a covered dish or pot for an hour or longer, at a medium-hot temperature. The fruits will be soft enough to eat with a fork or spoon and without removing the skins. I used a six-quart Le Creuset stockpot, with a thin layer of sesame oil to prevent sticking on the bottom, to bake these apples and pears.
M-J’s Almond Cookies are low in carbohydrates, and high in protein. Mix together in a large bowl:
Ground Almonds, 2 cups
1 tablespoon of flour
Almond or Peanut Butter, three tablespoons
Egg Whites, 2
Pomegranate Juice or water, 1/4 cup
Ground Flax-Seed, 1/4 cup
One tablespoon of coconut oil or sesame oil
Splenda or stevia, to-taste (if you are on the macrobiotic diet, you may wish to use brown rice syrup or barley malt)
Aluminum-Free Baking Powder, 1 teaspoon
Ginger, 1 teaspoon
Cinnamon, 1 teaspoon
Shape dough into balls and flatten them on an un-greased cookie sheet, and bake in moderately hot oven. Watch cookies carefully; they will brown quickly on the bottom, so it may be necessary to move them to a higher oven rack during the last few minutes of baking.