Crunchy Macrobiotic Cinnamon Nut Snack Sticks

Crunchy Macrobiotic Cinnamon Nut Snack Sticks

This is the sequel to my original crunchy snack stick recipe. The crunchy nuts and cinnamon provide a hint of sweetness. The crunchy texture provides great satisfaction.


☆ Bread (strong) flour
50 g
☆ Whole wheat flour (or cake flour)
50 g
☆ Oatmeal
20 g
☆ Walnuts
20 g
☆ Finely shredded coconut
15 g
☆ Beet sugar
35 g
☆ Salt
2 pinches
☆ Baking powder
1/2 teaspoon
☆ Cinnamon
1 teaspoon
Soy milk
60 g
Canola oil (or vegetable oil of your choice)
30 g
Vanilla oil
a small amount


1. Put the ☆ ingredients in a bowl, then mix together with a whisk. Finely chop the walnuts into pieces smaller than 1 cm cubes, and add to the bowl.
2. In a separate bowl, whisk together the soy milk, oil and vanilla oil.
3. Add the dry ingredients from Step 1 to the wet ingredients in Step 2.
4. Gently combine the ingredients without over-mixing, and flatten the dough into a 7-8 mm thick, 20 x 15 cm loaf.
5. 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.
6. Bake for 25-30 minutes in an oven preheated to 170℃. If they are properly cooked through, they should be nice and crunchy once they cool.
7. For a variation on this recipe, take a look at these crunchy macrobiotic snack sticks made with sake lees (Recipe ID: 2461421).

Story Behind this Recipe

This is a variation on my recipe for sake lees crunchy snack sticks. They are made with cinnamon and nuts, my favorite ingredients.