Combine the ☆ ingredients in a bowl, then mix together with a whisk.
In a separate bowl, whisk together the soy milk and sake lees.
Mash the sake lees into a paste with your fingertips. Add the canola oil, and combine.
You can mix in the dry ingredients with your hands without washing them after mashing the sake lees. Lightly mix the ingredients together.
Gently combine the ingredients without over-mixing. Add just a tiny bit of water if you really feel there isn't enough moisture to bring the dough together.
Flatten the dough into a loaf around 20 cm x 15 cm and about 7-8 mm thick.
Cut into 1 cm strips.
They will rise slightly from the baking powder, so leave space between them while arranging them on a baking tray.
Bake for 25-30 minutes in an oven preheated to 170℃. They should be browned to a golden crisp on the surface.
If properly cooked through, they should be nice and crunchy.
Cool completely, then eat 'em up.
For a variation on this recipe, see "Macrobiotic Cinnamon Nut Crunchy Snack Sticks " Recipe ID: 2483987.
Story Behind this Recipe
I bought sake lees cookies at a macrobiotic bakery in my hometown. They were so delicious I wanted more, but they were super expensive. So, I thought I'd try making my own. I referenced the ingredients on the label, and created my own recipe; I was able to reproduce the original. I added some oatmeal for an original twist.
Be sure to cook through to a crisp. If you don't have any beet sugar, regular sugar is fine. These become quite crispy once they've cooled down; be sure to let them cool before enjoying them.